When I first heard this new fad of using cauliflower for rice, mashed potatoes and even pizza, I
had to roll my eyes. I do get tired of the media hyping up the latest superfood as a cure all. However, I do feel better if my plate is full of vegetable instead of grain so finally, I made up a batch of Spanish cauli-rice and it was wonderful!
Cauliflower rice is popular for special grain free diets. These tasty, healthy food tricks don't have to be reserved for therapeutic food plans. Anywhere you would usually use rice you can use grated cauliflower - you may feel lighter and more energetic by increasing veggies and reducing grains.
Cauliflower rice is available at some stores already grated. To make it at home simply remove the leaves and stem and grate one head of cauliflower using a hand grater or a food processor. Recipes below are for one head or 4 cups of grated cauliflower.
Basic cauli-rice - heat 1 tablespoon olive oil on low in a wide pan and sauté grated cauliflower for 5 minutes, then add salt and pepper. Don't over cook unless you want cauliflower mashed 'potatoes'.
Coconut curry cauli-rice - Heat 1 can full fat coconut milk with 1 cup chicken or veggie broth, 1 tablespoon red curry paste 1/2 teaspoon salt and half a lime squeezed in. Serve this sauce over uncooked cauliflower rice for an easy soup.
Spanish cauli-rice - gently heat 2 tablespoons olive oil on low then chop and add 1 onion, 1 bell pepper, 3 cloves garlic and 1 jalapeno with seeds removed. Sauté until soft then add cauliflower for 5 minutes just to gently warm. Remove from pan and add 1 cup chopped fresh tomatoes, 1/2 tablespoon apple cider vinegar, 2 more tablespoons olive oil, 1/2 teaspoon salt and 1 teaspoon cumin powder.