Cauliflower Rice Three Ways
Skip the starchy sides and make keto-friendly (and vitamin-C-rich) cauliflower rice instead: it’s the perfect partner for slow-cooked meat and flavorful sauces. Just add your favorite spices and you’re good to go!
Servings: 4 servings
Cost: $8
Equipment
- Hand grater or food processor
- Large saucepan
Ingredients
Basic Cauliflower Rice:
- 1 medium 720 g/1.6 lb cauliflower
- 2 tablespoons 30 g/1.1 oz ghee or other healthy cooking fat
- Salt and freshly ground black pepper
Masala Cauli-Rice:
- 1 teaspoon garam masala
- ½ teaspoon onion powder
- ¼ teaspoon turmeric powder
- ⅛ teaspoon chili powder
Lemon & Herb Cauli-Rice:
- 2 tablespoons 8 g/0.3 oz fresh herbs such as basil, oregano, thyme, and parsley
- 1 teaspoon fresh lemon zest
- ½ teaspoon garlic powder
Spanish Cauli-Rice:
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 tablespoons 30 g/1.1 oz tomato paste
Instructions
- Run the cauliflower florets through a hand grater or food processor with a grating blade. Pulse until the florets resemble grains of rice.
- Grease a large saucepan with ghee and add all the aromatics for the preferred cauli-rice recipe: Masala, Lemon & Herb, or Spanish.
- Mix and cook over medium-low heat for up to 1 minute. Add the cauliflower rice and cook for 5 to 7 minutes, stirring constantly. Season with salt and pepper, and serve with slow-cooked meat and sauce.
Video
Notes
To store, let it cool and place in an airtight container. Refrigerate for up to 5 days.