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Simple Cauliflower Rice

I think cauliflower has become the new “it” thing! Between cauliflower rice, pizza and potatoes, it seems like you can do pretty much anything with this wonderful cruciferous vegetable! Not only is this a fun low carb option but it also helps sneak more veggies into all of our diets so I really can’t complain!

Confession: I was pretty anti-cauliflower rice for a very long time. And cauliflower pizza and yes, the mashed potatoes too!

Not that I have cauliflower! Not at all. As a cruciferous veggie it comes with loads of healthy perks.

But I also love carbohydrates. And if you’re choosing quality carbs (like these gooey chocolate oatmeal muffins!) then carbohydrates are pretty awesome for you. Seriously, quality is key!

My other strike against this cauliflower craze is that one time I attempted to make cauliflower pizza crust and it was horrific. Like really and truly not awesome. It turned out somewhat wet, the texture sucked, and it was just not something I ever wanted to touch again haha

So, I’ve been pretty hesitant on the whole cauliflower rice thing out of sheer stubbornness. All hail carbs!

But then a client asked me to make a bowl using this vegetable rice as the base and my experimentation began.

And to my disbelief I learned that cauliflower rice is really delicious.

Sigh.

Trust me, no one was more surprised by the fact that this simple side dish turned out so yummy! Well, maybe my husband 😛 However point to him, he tried it without that look on his face- you know the one husbands get? The “umm what is this I’ve decided I don’t like it before I put it in my mouth because it’s different” look? I hate that look.

But he dug in and pronounced it “surprisingly really good” (yes, he felt the need to add “surprisingly”.

And so, my newest obsession began. This simple cauliflower rice works beautifully as either a side dish or the base for a tasty bowl. It’s insanely easy to make and of course… filled with nutrients!

Cauliflower is a cruciferous vegetable and one we don’t eat enough of. It’s high in vitamin C and K and has been touted as one of the “Detox Vegetables”. Personally, I love it.

And one of the major perks of using cauliflower in place of rice or noodles is that it makes the dish gluten free! So, on top of adding an extra vegetable to your plate it’s also an amazing option for anyone whose celiac (read more about tips on switching to a gluten free diet here). So #winning

All of that makes this simple cauliflower rice now on regular rotation for our dinner menus. Both daughters love it and I love adding in the extra nutrient-filled veggie!

Ingredients In The Cauliflower Rice

• 2 heads cauliflower (6 cups ish shredded)
• ½ sweet onion, chopped (one overflowing cup)
• 2 tablespoons olive oil
• ¼ teaspoon sea salt
• ½ teaspoon garlic powder
• 3 cracks pepper (or to taste)

Kitchen Tools You May Need

• Measuring cups
• Grater
• Knives
• Measuring spoons

How To Make The Rice

Grate the cauliflower. You’ll have roughly six cups.

In a large pan, heat the olive oil over slightly over medium heat. Add the onions and garlic powder.

Add half the grated cauliflower to the pan and begin to cook for 3-4 minutes.

Add the remaining cauliflower and the spices.

Cover and cook for 10-12 minutes stirring every so often. Once the rice is starting to brown on the bottom, remover cover and cook for 5 more minutes stirring once or twice. Season with salt and pepper to taste and remove from heat to serve.

Note: my cauliflower was somewhat dry after having sat in the fridge for a couple of days. If your cauliflower is super fresh and you notice it “wet” when you grate it, just press it into a strainer for a moment to release some of the water.

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Description

This simple cauliflower rice makes a great option for those focusing on a low carbohydrate or gluten free diet. It’s easy to make and adds another veggie to the table/. It tastes great alone as a side dish or as the base of a bowl.

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Ingredients

• 2 heads cauliflower (6 cups ish shredded)
• ½ sweet onion, chopped (one overflowing cup)
• 2 tablespoons olive oil
• ¼ teaspoon sea salt
• ½ teaspoon garlic powder
• 3 cracks pepper (or to taste)

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Instructions

• Grate the cauliflower. You’ll have roughly six cups.
• In a large pan, heat the olive oil over slightly over medium heat.
• Add half the grated cauliflower to the pan and begin to cook for 3-4 minutes. Add the remaining cauliflower and the spices.
• Cover and cook for 10-12 minutes stirring every so often. Once the rice is starting to brown on the bottom, remover cover and cook for 5 more minutes stirring once or twice. Season with salt and pepper to taste and remove from heat to serve.

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Notes

If your cauliflower is super fresh and you notice it “wet” when you grate it, just press it into a strainer for a moment to release some of the water.

The cauliflower craze has come into full swing. And while I was extremely hesitant at first to replace my precious carbs with a veggie (albeit and awesome, cruciferous veggie), I have to admit that it’s delicious. This cauliflower rice is easy to make and works well as both a side dish or the base of a bowl. It adds another vegetable to the table (which we could all use!) and provides a great alternative to anyone who rocks a low carb or even gluten free diet.