Cauliflower Rice

In my childhood years I absolutely despised cauliflower. The only way I would agree to eat it, is if it was drowning in lots of cheese and sauce which totally reversed the healthy aspect of it. Its interesting how our taste buds change as we get older, because now I love cauliflower. I don’t know, maybe its all in my mind and I suddenly love the taste because I have a slight obsession with the health benefits of natural nutrient rich foods.

I recently made cauliflower rice for the first time and it turned out great! What I love the most is that it allows your vegetable to become a part of your main meal (a larger serving) rather than just veggies on the side.

How To:

Wash your cauliflower and try to ensure it is as dry as possible before proceeding. I recommend washing it the day before to give it some time to dry. Once dry, you need to break it down into tiny rice grain like pieces. I used my trusty Kitchenaid diamond blender on the chop mode, it worked perfectly. You can also use a hand grater or food processor. I used half a cauliflower. This gave my fiance and I more than enough. Maybe 2 dinners worth. You may wish to chop the whole cauliflower and freeze whatever is left over.

Once chopped, spread the cauliflower into a baking tray lined or brushed slightly with some olive oil. Season to taste and bake for 10-12 minutes at 360 degrees. Give it a little stir half way through to make sure everything is cooked evenly.

Bon appetit!



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