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Cauliflower Rice

February 21, 2017

INGREDIENTS (MAKES 6 CUPS)

•1 head cauliflower (720 g/ 1.6 lb)
INSTRUCTIONS

1. Remove the leaves and the hard center
core of the cauliflower and cut into florets.
2. Wash the cauliflower thoroughly and drain
well.
3. Once dry, grate with a hand grater or in a
food processor with a grating (or regular)
blade. Pulse until it looks like rice. A grating
blade will make it look closer to real rice.
Don’t overdo it - it only takes a few more
seconds to make purée out of it.
4. Cook the cauli-rice using the following tips
or place in an airtight container and store
up to 4 days. Done!
COOKING TIPS

•Steaming:
Place in a steam pot and cook for 5-7 minutes. Otherwise,
place in an airtight container and store up to 4 days.

•Microwaving:
Place the processed cauliflower in a microwave safe bowl
and cook on medium-high for 5-7 minutes. You won’t need
any water when cooking in the microwave. Season with salt
and pepper (if desired).

•Pan roasting:
You can briefly cook the “rice” on a pan greased with butter
or ghee or add directly to the pot with meat or sauce you
plan to serve it with.

•Oven cooking:
Preheat the oven to 200 C / 400 F. Spread the grated
cauli-rice over a baking sheet lined with parchment paper
and cook for 12-15 minutes flipping 2-3 times.
NUTRITION FACTS
CALORIES: 30kcal
TOTAL CARBS: 6g
FIBER: 2.4g
NET CARBS: 3.6g
PROTEIN: 2.3g
FAT: 0.3g
MACRONUTRIENT RATIO:
CARBS (54%)
PROTEIN (35%)
FAT (11%)
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