Basic Cauliflower Rice

Basic Cauliflower Rice | Real Food Kosher

Cauliflower “rice” is a surprisingly delicious alternative to white rice. It’s popular among healing grain free diets like SCD and GAPS as well as the paleo/primal and low-carb lifestyle of eating. You can serve it just as you would white rice or create more complex variations like mushroom risotto, fried rice, curried rice, and rice salads.

Here I demonstrate its most minimal preparation which you can use in place of rice in other recipes to enhance as desired or serve plain to soak up the juices of an asian flavored salmon or a decadent beef bourguignon.

Also try my cauliflower tabbouleh for a refreshing herb salad without the grains.

Basic steps to making Cauliflower Rice

Step One – Remove the outer leafy greens from the cauliflower, coarsely chop, and wash. (Read more about How to Wash Your Produce).

Step Two -  Drain the cauliflower and pulse in a food processor until it resembles rice grains.

Step Three - Heat one tablespoon of butter, coconut oil, or preferred fat in a skillet and sautee the cauliflower “grains” until just softened. Flavor as desired and serve.

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Basic Cauliflower Rice | Real Food Kosher

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Comments

  1. says

    I am trying to get into the paleo concept, but my husband is Japanese and rice is essential to much of the food we eat. We did this tonight, along with grilled Japanese eggplants with ginger and a kind of Chinese-style pork, and it was delicious! Not just decent for cauliflower, but truly tasty. (I don’t even like cauliflower.) It tasted most like couscous, but we both really enjoyed it. I plan to make my fried rice with it, using bacon, scrambled eggs and bean sprouts too. (Since the food processor was in use, I put some onion in it, along with olive oil. I was skeptical, but I am a convert.

  2. Christi says

    We tried the caulifower rice tonight with vegetable curry. Even my children loved it! I never imagined I could get them to convert. Thank you!!!!

  3. staci says

    If you’re going to make a cold salad with it, do you cook it first, and if so, by what method? I’m afraid sauteeing it with oils would make it so it didn’t absorb the salad dressing (the one I have in mind is lime juice and olive oil).

    • Lisa says

      I haven’t tried freezing it yet – but I would probably try freezing it raw instead of cooked since freezing it will probably change the texture a bit and soften it.
      Let me know if you try it.

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