It took me some time to try the so called ”cauliflower rice” hype. When friends made a cauliflower rice dish for me the other day, my mind was blown. Cauliflower rice could by the way easily have the name cauliflower couscous as well, but it really doesn’t matter. What matters is that it is delicious, light, fluffy, and easy to prepare. Not to mention the fact that you can easily eat one head of cauliflower without even noticing it (just like this cauliflower recipe here). It can replace of course couscous or rice in any recipe, hot or cold, side dish or main dish. Needless to say, I had to give it a try myself!
Cauliflower couscous or cauliflower rice is surprisingly grain-like. It is also tender and has just the right amount of chew, like rice. When eaten raw, the grains are tender, but crunchy enough with a mild flavor. Raw cauliflower rice can be used like cooked grains.
How to make cauliflower rice
You make this copycat rice (it will not taste like rice!) by pulsing cauliflower florets in a food processor or blender until they’ve broken down into tiny granules (don’t overdo it otherwise you will have raw cauliflower puree). A box grater works well too by the way. Quickly cooked or steamed the cauliflower rice becomes softer and more tender. It can be served just like rice as a side dish, stir-fry, or with beans. It’s as simple as that!
So if you are trying to sneak more cauliflower into your diet, cauliflower “rice” is something you need to try.
Let me show you today in below recipe how I make a delicious and easy side dish with cauliflower rice. Sometimes I just start off with this cauliflower rice recipe and add baked sweet potatoes or some cooked beans. The possibilities are endless!
Have you ever tried cauliflower rice?
- To make enough cauliflower rice for two to three big servings, start with one large cauliflower.
- 1 head cauliflower, any size washed and cut into florets and pulsed until completely broken down in the food processor
- one onion, chopped in little cubes
- 1 tablespoon coconut oil
- a few big carrots (chopped in little pieces)
- 70 grams green peas (frozen or rinsed from a glass jar)
- half a glass of water
- spices such as turmeric, cumin and garlic powder (optional, add a bit of vegetable broth)
- Celtic seas salt and black pepper to taste
- Heat a skillet over medium-high heat and melt about a tablespoon of coconut oil to coat the bottom. Add the chopped onion. Once they turn gold brown add the broth, water, rice and carrots and cook for about 5 minutes, or until it’s softened (and the water is evaporated). In the last few minutes add the green peas. Season with salt and pepper and spices to taste.
- It is also very tasty to add some chopped herbs or fresh lime juice after the rice is done cooking or a bit of tamari sauce.
- Tip: Freeze the cauliflower rice after pulsing in the food processor. The rice can be sealed in an airtight container and frozen for up to three months. Thaw for a few minutes before cooking.
photos by the green creator (c) (copyright)