A Heaping TBSP of Life


~ presenting a slightly currated collection of all things edible ~

Cauliflower Rice

Who doesn’t love a hot bowl of sticky rice?? I know I sure do. My waistline would say otherwise however. As delicious as rice is, it is packed with calories, and, for most enriched white varieties, relatively void of nutrients.

I set out to make a perfect ‘rice’ that I could substitute with my enchiladas and tacos and actually enjoy. Thankfully, it turned out to be much easier than I had anticipated!

Cauliflower, when riced, looks incredibly similar to rice, and although it doesn’t have the exact same texture and taste as enriched white rice, when flavored correctly, it comes remarkably close!

It is also high in potassium and protein and an excellent source of dietary fiber – and the best part, one cup of this cauliflower rice equates to only about 35 calories – as opposed to over 200 in a cup of cooked white rice!  That right there is plenty of reason for me to start subbing out white rice more often than not with a big ole bowl of cauli!

I hope you give this rice a try. It’s incredibly easy, and there are so many variations you could try to give it different flavors. One thing to note: make sure you don’t cook the cauliflower too long. If it is overcooked it can become mushy, almost like mashed potatoes. We want it to keep a bit of bite so that it more closely mimics the consistency of a grain of rice! Perhaps I’ll try cauli-potatoes in another recipe! 🙂

Cilantro Lime Cauliflower Rice
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Course: Side Dish
Cuisine: Mexican
Servings: 5 Servings
Ingredients
  • 1 Head Cauliflower, cored
  • 1/2 Cup Cilantro
  • 2 Tbsp. Lime Juice
  • 1.5 Tbsp. Chili Powder
  • 1 tsp Salt
  • 1/2 tsp White Pepper
Instructions
  1. Rice the cauliflower. This is easiest to do in a food processor by pulsing chunks of cauliflower until they are a course chunky texture, about the shape and size of a grain of rice. I have a small food processor so I have to work in batches, putting in a few chunks of chopped of cauliflower, pulsing, and then transferring to a pan before adding a few more chunks.
  2. Add all of the pulsed cauliflower to a saucepan and place on medium low heat. Add the salt, pepper and chili powder and cook until cauliflower has somewhat reduced in volume and released some of it's liquid.
  3. Mix in the lime juice and chopped cilantro and stir well.

  4. Taste, adjust for seasonings, and serve.


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