Cauliflower Rice – It’s Great!

Nope, not snow.

It’s really cauliflower and it’s one of my favorite new “go to” foods.  I like cauliflower anyway, so it’s not unusual for me to sit down to a big bowl of steamed cauliflower with a little butter and salt – yum!  But this technique takes it to a whole new level and makes it much more versatile.

Clean the cauliflower and cut into manageable chunks.  Using a shredding attachment for your food processor,  shove the cauliflower chunks through so that they end up looking like the picture above – little shreds of cauliflower.  At this point, you can saute it on the stovetop, throw it into stir-frys or soups, or use my favorite technique which is steaming.  I have an electric steamer, but usually use a stovetop steamer.  I steam mine for about 20 minutes, and it comes out kind of plump, very mild (less cauliflower flavor), and really light.

Cauliflower rice makes a perfect substitute for rice in most dishes.  I love it under Chicken Mushroom Fricassee or anything that has any kind of a sauce.  You think you’re eating rice, but you are trading all those carbs for all kinds of great nutrients.  Cauliflower is a great source of Vitamin C, Vitamin K, manganese and many more.  Click here for lots of great info on this typically overlooked vegetable.  Now that I can make “rice” out of it, cauliflower has become a staple in my  menu planning.  And if you need a video to show you how to make it, click here.

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