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*~.

Riced Cauliflower

1- 16 ounce bag frozen cauliflower florets

I use a 2-qt covered dish and microwave the cauliflower (Don’t add water) until it is cooked, 8 minutes. Using mitts, carefully pour water from the cauliflower. Allow to cool with lid removed.
Cauliflower can be riced in several ways.

1. Food processor
2. Santoku knife
3. Using a cheese grater
4. Using a ricer

Store covered and refrigerated until use.

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 riced.
Serves 6.

Nutritional Information: Calories: 20, Carbohydrates: 3.5 g, Fiber: >1g, Net Carbohydrates: 2.5 g, Protein: >1 g, Fat: 0 g