Missing rice in your life? The legit low-carb substitute is right here. Cauliflower rice is fantastic paired with Asian dishes, and makes a terrific stand-in for couscous or pasta. It's neutral. It's finely textured. It's even white if you omit the spices. Dead ringer.
USMetric
servingservings
Ingredients
- 12⁄3 lbs 750 g cauliflower
- ½ teaspoon ½ teaspoon salt
- ½ teaspoon ½ teaspoon turmeric (optional)
- 3 oz. 90 g butter or coconut oil
Instructions
- Using a grater or grater attachment on a food processor, shred the entire cauliflower head.
- Melt butter or coconut oil in a skillet. Add the cauliflower and cook over medium heat for 5-10 minutes or until the riced cauliflower has softened a bit.
- Add salt and the optional turmeric while frying.
- You can also cook the grated cauliflower in the microwave. Put it in a glass bowl, cover with plastic wrap, and microwave it for 5-6 minutes. Mix in the butter or coconut oil and let it melt.
Tip!
You can make the cauliflower rice ‘au natural’—simply omit the turmeric. Or, spice it up with a different, favorite spice instead. Why not try an herb salt, curry or paprika powder? Tasty!
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If you hover your mouse over the symbol for "Strict/Moderate/Liberal Low Carb" on the pictures for all the recipes then you will get that info.
The amount of displayed carbs is net carbs (Total amount of carbs - fiber).
But I think there is a problem with the nutrition facts in this recipe. Hopefully that will soon be corrected.
We've altered the recipe and the nutritional facts can be found as described in the answer above. Thank you for your comment!
It seems that the LCHF is finally kicking in the supermarkets over here!