cauliflower rice

I tried my hand at making cauliflower “rice” today. No, I’m not 5:2ing (don’t get me started on that nonsense) but I’ve seen this mentioned so much on the ‘net lately – and I love cauliflower and am always looking for new low-carb options – so I thought I’d try it out. It seems the main problem people encounter when making this is that the cauliflower ends up mushy. So I took the precaution of letting the cauliflower thoroughly dry on a tea towel before chopping it up. You can see the instructions below…

Take one very fresh cauliflower and slice it in half. Remove the core and outer leaves at the bottom. Break up the florets, wash them and then let they completely dry on a tea towel. Chop the flortets into smaller chunks and lightly “pulse” them in your blender or food processor a bit at a time (overloading the blender will result in purée). Place each small batch into a large bowl and when you’re done let the “rice” (I actually think it’s more like “couscous”) dry for an hour or so, stirring occasionally.

To heat you can either zap it in the microwave for about half a minute (don’t cover it or add any water) or fry it up with a little oil or butter.

It went very well with this… chicken, spinach & cashews

I’ve read that this freezes well, so I’ve got a few bags in the freezer now (will let you know how that works out).

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