I have been for the past couple of months on a high protein and low carbs diet and looking for fun ways to cook wanna-be carbs are fast becoming this year’s thing.
I have tried so far spiralizing zucchini, cauliflower pizza crust, and today I share with you, cauliflower rice.
This is the perfect way to introduce carbs and grain alternatives to your diet. All you need is a grater or food processor and pulse a few times to get rice-like pieces, that can then pan-fry in moments or roasted to create a light, fluffy portion.
Experimenting with flavors and textures is all part of the fun, so today’s recipe is a fried rice version of the cauliflower rice.
How to make this you will need either a food processor or a grater (you can grate the raw cauliflower on the coarse side of the grater).
- 1 large head cauliflower
- 3 tablespoons of olive oil
- 5-7 leaves of kale, chopped
- 2 cloves of garlic, crushed
- 1 small red onion, thinly sliced
- A sprinkle of “piment d’espelette” or cayenne pepper (optional)
- Salt and pepper to taste
- Pre-heat the oven at 350F (200C).
- I put the cauliflower in a baking sheet, drizzle in a splash of olive oil and then spread it out to a thin, even layer.
- Roast in a 350F (200C) for 10 minutes, mixing it in the tray halfway through cooking. This dried the rice out, giving it a light and fluffy texture.
- Note: You can also stir fry it but it tends to leave the “rice” with a soggy texture.
- While roasting the “rice” in the oven, heat the olive oil in a frying pan, the cook the garlic and onions until golden brown, add the kale and cook until soft.
- Mix the Kale mix with the “rice” and sprinkle with some Parmesan cheese.
- Note: Once the cauliflower is prepared, you can store in the fridge for up to three days, or in the freezer for two months. I divide the cauliflower rice into 4 ounces portions and use it as I need it.