Cauliflower rice is a trendy and nutritious replacement for white rice, especially for those on a low carb diet. It contains only 4g of carbohydrates and 20 calories per cup vs 45 g of carbs and 204 calories per cup for white rice.
For most of us, of course, the most important question is “how does it taste”. In the case of cauliflower rice, as with regular rice, flavor and texture depend on how it’s cooked and what is added to it. When properly cooked and seasoned, cauliflower rice is nothing like the pale and soggy, overcooked blobs many of us remember from school cafeteria days.
Cauliflower rice is made from fresh cauliflower that has been washed and drained. It can be made using either a cheese grater or a food processor. Just grate or process the cauliflower into small granules. If using a food processor, be sure not to over-process. If you do, you may wind up with more mush than “rice”.
Before cooking, squeeze as much water out of the “rice” as possible so it doesn’t become soggy. After squeezing, saute in a small amount of oil with the lid on the pan so that the “rice” can steam while cooking.
For a delicious cauliflower rice side dish, try adding combinations of lemon, garlic, herbs and sautéed chopped vegetables.