Cauliflower Rice
Cauliflower rice is a great for keto and low carb dieters. It absorbs flavors from other foods, so you can easily use this recipe to make cauliflower fried rice, cauliflower risotto, and even Mexican cauliflower rice! All of these variations are included in the blog post.
Ingredients
- 1 cauliflower (large head)
- 4 tbsp ghee
- 1 tsp lite salt (50% sodium / 50% potassium)
Instructions
- Remove the outer leaves and core of the cauliflower.
- Cut the cauliflower into florets.
- Wash thoroughly and let it drain, then pat dry with a cloth towel or paper towel.
- Use a food processor with a grater blade or pulse the florets until they resemble rice grains. Alternatively, you can grate the florets manually using a box grater.
- Set aside the "riced" cauliflower.
- Heat a large skillet or wok over medium heat.
- Add the ghee and let it melt completely, coating the pan.
- Add the riced cauliflower to the skillet.
- Stir to combine it evenly with the ghee.
- Sprinkle the lite salt over the cauliflower and mix well.
- Cook the cauliflower rice, stirring occasionally, for 5–7 minutes or until tender but not mushy. Adjust the heat as needed to prevent it from sticking or browning too much.
- Remove from heat and serve warm as a side dish or as a base for your favorite low-carb meal.
Notes
Variations on this recipe include Cauliflower Fried Rice, Cauliflower Risotto, and Mexican Cauliflower Rice. Detailed instructions for all three can be found at www.LowCarbMasters.com.
Cauliflower sizes vary, but on average 1 serving provides:
- 150 calories
- 14g fat (10 sat + 3.5 mono + 0.5 poly)
- 2g protein
- 3 net carbs