Low Carb Rice?
Yes, low carb rice indeed!
This is one of our favorite tricks for sprucing up dishes with a little extra texture.
I have to admit that I was skeptical at first, but it really works, and the kids love it, while getting their veggies at the same time. Mine can’t tell the difference!
Cauliflower Rice
Start with a large head of cauliflower, a nice sharp knife, a food processor and a foil lined baking sheet.
Cut your cauliflower into small florets and rinse in a colander.
Let the cauliflower dry for a bit and then add to your food processor a little at a time. If you do too much at once you will get some clumps.
Then PULSE your food processor until the cauliflower resembles snow. Don’t over pulse or you will get a puree.
After each batch, scrape the pulsed cauliflower out onto your cookie sheet. If you have larger pieces, just throw them back in with the next batch.
When it is all “snow” you should have a nice full cookie sheet of “rice”!
Bake in the oven on 350 degrees until the top is just starting to turn golden. I take it out a few times and toss it around to make sure it is all getting cooked through. This will remove the rest of the moisture and you will have a great side dish in about 25 to 30 minutes.
We generally use the rice under Indian dishes like Tiki Marsala or Curry, but we also serve as a side topped with Kerrygold!
Enjoy!