Riced cauliflower is touted as one of the most important finds in the world of low-carb, right after the probable discovery of Dr. Atkins snacking on bacon in the break room and dropping dozens of pounds as though by magic–and rightly so.
Rice, a base for many ethnic foods, is also a huge problem for those who are either intolerant to rice or who are following a low carbohydrate lifestyle.
Ricing cauliflower is relatively easy, especially if you own a food processor, but is easy to chop with a sharp Santoku knife or grate with a cheese shredder.
This dish is induction-friendly ~*I*~.
Fried Riced Cauliflower
16 ounce bag of frozen cauliflower, cooked as per package instructions
2 Tbsp oil
seasoning, to taste
Take prepared, warm (not hot—you might burn your fingers) cauliflower (I prepare mine in the microwave as per the recipe above) and press through a ricer. (If you don’t have a ricer, you can use a large-holed cheese grater and grate the cauliflower instead, or use a food processor or a sharp Santoku knife.)
Heat a small amount of oil in a pan over medium heat. Add riced cauliflower, stirring occasionally until the cauliflower is cooked and is golden, about 8-15 minutes. Add seasoning to taste.
Great with chicken stir fry or the boneless chicken wings and ginger dipping sauce recipes (or others).
Note: You can use a head of raw cauliflower to make your riced cauliflower. Simply process/rice the head prior to cooking in the microwave.
Makes approximately 3 cups.
Calories: 60, Carbohydrates: 3.5 g, Fiber: >1g, Net Carbohydrates: 2.5 g, Protein: >1 g, Fat: 4.5 g