Riced Cauliflower
Riced Cauliflower is super trendy right now. And for good reason. For those of us, you, who are trying to eat low carb meals, it is an easy way to pretend you are eating rice. I love cauliflower so it wasn’t hard for me to hop on the riced cauliflower train. About two months ago, I changed my diet/exercise to focus more on whole foods, and daily workouts. (This mostly applies to Monday-Friday – I am a food blogger – I enjoy food – ALL kinds of food – even unhealthy food – which is now saved for Saturday and Sunday)
You can buy riced cauliflower in the freezer section of the grocery store. It even comes in different flavors and with other veggies mixed in as well. But, if you make your own, you can customize it to fit your meal. This is perfect for me at lunch time when the kids are at school. I steam a head of cauliflower on Monday and put it in the fridge and have it the whole week. I only chop the amount I need each day. That way I can change it up to fit my mood. I often add various salsas, onion, peppers, or peas and carrots. I just heat it through in a frying pan, warm up a veggie burger or salmon, chicken (the options are endless), and top it with avocado. Perfect, healthy, fast lunch.
Riced Cauliflower
Make riced cauliflower as a healthy substitute for rice. It is fast and easy. Add spices and diced veggies to dress it up.
Ingredients
- 1 head cauliflower
Instructions
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Cut cauliflower into florets.
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Place cauliflower florets in the steamer.
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Boil water, steam for 6-8 minutes - until a fork can be inserted into the cauliflower easily.
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Place a few florets on a cutting board.
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Chop with a food chopper or put them all in a food processor and pulse a few times until the cauliflower is at the desired consistency. Do not over process.
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Add whatever spices or veggies you like to enhance.
