Discovering cauliflower rice was maybe one of the best moments of my life. I love white rice. Doesn’t matter what kind – Basmati, Jasmine, in a crappy Chinese food takeout box … whatevs. I was missing white rice with all my heart and soul – until I discovered cauliflower rice.
If you have a shredding attachment on your food processor, it only takes about a minute to prepare this Paleo staple.
NOTE: I like to use a blend of an oil and a liquid to cook my cauli-rice. Just trust me on this.
- 1 head cauliflower
- 3 Tbsp cooking oil of your choice – coconut oil, butter, olive oil, etc.
- 1 cup cooking liquid of your choice – water, chicken broth, coconut milk, vegetable broth, etc.
- 1 food processor with a shredder blade
- Chop that head of cauliflower into florets that will fit into your food processor tube.
- With the shredder blade in place, feed the florets into the food processor. You’ll have a nice fluffy pile of cauliflower “rice” in your food processor bowl.
- Meanwhile, place a stock pot on a burner on medium heat. Add your choice of oil (I like coconut oil).
- Once all the florets have been shredded, dump the cauliflower rice into your pot. Stir thoroughly.
- Then add your liquid. Stir the rice again, thoroughly.
- Turn the burner heat down to Low.
- Cover your rice and let cook for 15 minutes, stirring regularly to keep the cauli-rice from sticking to the bottom of the pot.
Voila! Tastes great with stir fries, curries, jambalya, gumbo, Asian takeout, etc.
Coconut Cauli-Rice – Use coconut oil and 1 can of light coconut milk (why light? I find that it absorbs into the cauliflower rice better – that’s all).
Jambalaya Rice – Use olive oil, chicken broth and 1/2 chicken bouillon cube.
What are your favorite modifications to cauliflower rice?