How to make (and use) cauliflower rice

It is almost officially winter, and while we are so not excited about the temperatures, we are super pleased about the root veggies in season. Our favourite for 2016? Without fail – cauliflower. Our all-time favourite is whole-roasted cauliflower with hummus and pomegranates (mouthes are watering already…), but we are very quickly jumping on the cauliflower rice train. 

The Chalkboard Mag (which we adore) recently ran an article claiming that cauliflower rice can change your life … And we may just believe them. It really does taste just like rice, with the perfect consistency, and can be used in the way you’d use white rice. The best part? It’s just a single, lovely, nutrient packed vegetable. You can enjoy cauliflower rice raw, lightly steamed, or sautéed. Here’s how to master the basics, and then you can dream big for your variations and flavour combinations. Please do tell us your favourites below!

How to make cauliflower rice

Raw:
Do you have a food processor? Fab. Your job is done. Simply add chopped cauliflower into your food processor and pulse it into tiny, fine pieces until it looks like rice. Mix in some coconut or olive oil, your favourite herbs and some salt and pepper, and enjoy! 

Cooked:
Process your cauliflower per the above. Then, in a pan, fry up some coconut oil, and lightly cook the cauliflower with some chopped onion until it’s soft (about 5-7 minutes). Stir in your favourite veggies or herbs while the cauliflower is still in the pan. 

Then once you’ve mastered the basics, go to town with your flavours … Here are some top pics from The Chalkboard Mag!

Spanish Cauliflower Rice: add red pepper flakes + 1/4 cup of your favorite salsa + diced tomatoes + jalapenos + fresh coriander

Curry Cauliflower Rice: add curry powder seasoning + fresh grated ginger + red chilies +  lime juice

Italian Cauliflower Rice: add dried oregano + fresh basil + diced sundried tomatoes + diced red onion

Cheezy Cauliflower Rice: add 1 or 2 Tbsp. nutritional yeast + enough almond milk to create a “sauce” + dash of cayenne

Yum, yum, yum!

[ess_grid alias=”grid-10″]