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Riced Cauliflower: Low-Carb Staple
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Rice, a base for many ethnic foods, is also a huge problem for those who are either intolerant to rice or who are following a low carbohydrate lifestyle.
Ricing cauliflower is relatively easy, especially if you own a food processor, but is easy to chop with a sharp Santoku knife or grate with a cheese shredder.
These dishes are induction-friendly ~*I*~.
Riced Cauliflower
1- 16 ounce bag frozen cauliflower florets
I use a 2-qt covered dish and microwave the cauliflower (Don't add water) until it is cooked, 8 minutes. Using mitts, carefully pour water from the cauliflower. Allow to cool with lid removed.
1. Food processor
2. Santoku knife
3. Using a cheese grater
4. Using a ricer
Store covered and refrigerated until use.
Note: You can use a head of raw cauliflower to make your riced cauliflower. Simply process/rice the head prior to cooking in the microwave.
Makes approximately 3 cups riced.
Serves 6.
Nutritional Information:
Calories: 20, Carbohydrates: 3.5 g, Fiber: >1g, Net Carbohydrates: 2.5 g, Protein: >1 g, Fat: 0 g
Fried Riced Cauliflower
16 ounce bag of frozen cauliflower, cooked as per package instructions
2 Tbsp oil
seasoning, to taste
Heat a small amount of oil in a pan over medium heat. Add riced cauliflower, stirring occasionally until the cauliflower is cooked and is golden, about 8-15 minutes. Add seasoning to taste.
Note: You can use a head of raw cauliflower to make your riced cauliflower. Simply process/rice the head prior to cooking in the microwave.
Makes approximately 3 cups.
Serves 6.
Nutritional Information:
Calories: 60, Carbohydrates: 3.5 g, Fiber: >1g, Net Carbohydrates: 2.5 g, Protein: >1 g, Fat: 4.5 g
