Let me introduce you to my new favorite food…cauliflower rice. I really don’t know what it is about this stuff that makes it so addicting. I mean, basically the only ingredient is cauliflower. And yet…it seems like so much more.
Cauliflower rice is SO easy and inexpensive to make. It works as a great replacement for dishes traditionally eaten with a white rice base (like curry or stir-fry). Actually, it’s kinda great eaten all on its own… As you might expect, cauliflower rice isn’t exactly like white rice – the taste and texture are slightly different. But it looks pretty much like rice and, quite frankly, I like it better!
PLUS you can eat practically this entire recipe for the same amount of calories in one cup of white rice, and it’s way more nutritious. WIN. I am a dietitian, after all, so check this out…
1 cup white rice: (approx.) 205 calories, 4 g protein, 0.5 g fiber, 45 g carbohydrate, 55 mg potassium
1 large head of cauliflower: (approx.) 210 calories, 16 g protein, 17 g fiber, 42 g carbohydrate, 2500 mg potassium
I think I’ve made my point there.
Cauliflower rice is super versatile, so you can really add any seasonings to it that you like, or that matches the type of dish you’re pairing it with. I chose ginger for this recipe because I just really love ginger.
I may or may not have eaten an entire recipe of this stuff yesterday.
If you’re curious as to how cauliflower rice might look in meal form, this photo (from yesterday’s meal 2 of 3 with cauliflower power…) might help:
I know there might be a lot of skeptics out there about the wonders of cauliflower rice (mom), but don’t judge it until you try it! I was actually a little unsure when I initially heard about this cauliflower creation, but I instantly became a believer the first time I made it. Now YOU can be a believer too!
- 1 large head cauliflower, raw
- 3/4 - 1 teaspoon ground ginger
- salt to taste
- Cut the head of cauliflower into florets and add to food processor (you may need to do this in 2 batches depending on the size of your machine). Pulse until rice-sized pieces are achieved. Don't over-process or else you'll be left with cauliflower paste.
- Lightly coat a large sauté pan with non-stick cooking spray. Add cauliflower rice. Cover and cook on medium-high heat for about 7-10 minutes, stirring frequently to prevent burning on the bottom, until soft but not mushy.
- Stir in ginger and salt, and then enjoy!
- Leftovers can be stored (covered, or sealed in a plastic bag) in fridge for a couple days. Can be reheated in microwave, or simply enjoyed cold.
- Don't be afraid to play around with the seasonings. Try adding curry powder, garlic, or seasoning salt to match whatever dish you're pairing the rice with.
- 4-6 cups (depending on size of head of cauliflower)