cauliflower rice

Since it’s the new year, it’s resolution time. Eat healthy, go to the gym, be a better person, stop your bad habits, etc. I have actually been boycotting the gym because all of the classes are over-crowded and everyone looks at you like you’re starting a resolution too. I say this because this is a healthy recipe, so I feel the need to defend it. We are not starting a diet or new work out regimen. I just wanted to try this rice out to see if it is indeed a decent rice substitute. From former experience, I know that cauliflower is a great ingredient to “sneak” in. It takes on the flavor of whatever you stir into it like in this mac & cheese and, better yet, the people eating it won’t even notice. So I was hoping that this “rice’ would be the same way. I mean, if I can eat healthier without missing anything, it’s a win-win.

here’s what you’ll need:

• 1 head cauliflower
• 2 Tablespoons coconut oil (or butter)

Wash and clean the cauliflower. Cut the cauliflower into medium-sized pieces that will fit into your food processor.

Using the shred blade attachment, shred the cauliflower.

Looks a lot like rice, huh?

PS – it makes a LOT. I pretty much overflowed my 11-cup food processor. I used a few cups for dinner and put the rest in the freezer for next time.

Melt the oil in a large skillet on medium heat and add the cauliflower. Cook for 8-10 minutes until you arrive at the right consistency, stirring often to avoid burning.

We were very happy with the results. I mean, it’s obviously not rice, but it does provide the same look/texture as rice and it is much, much, healthier.

Not to mention, it is WAY easier and much faster than making white rice. I’ll take 10 minutes over 1 hour any day.

 Serve with any meal in place of white/brown rice.