A Low-Carb Rice Alternative: Cauli-Rice!
I love my curries and stews. These hearty meals seem to go just perfectly with a bowl of steaming rice – either white or brown. However, I always seem to make a pile of rice – so generally it goes down the hatch instead of in the refrigerator to reheat for another meal. Part of the reasoning behind this is because rice tends to go off very very quickly and is possibly more toxic than chicken when left out or in the refrigerator too long. I can testify to this! Rice left in the refrigerator for more than two days is most definitely a science experiment!
So… in an attempt to reduce the amount of carbohydrates consumed in a meal, to stop ourselves forcing down way more than necessary, and to ensure a healthier refrigerator, I went on the hunt for something alternative to rice.
There are other grains that can be used in place of rice, but in my particular quest for a low-carb alternative, I discovered cauliflower! It takes a little longer to prepare than rice, but it works out beautifully! You will need a food processor, a paring knife and a nice head of cauliflower.
Step 1: Select a clean white cauliflower with tight florets.
Tight cauliflower head
Step 2: Wash thoroughly and remove outer leaves.
Step 3: Using a paring knife, trim off several florets – enough for the meal.
The amount pictured below is a good amount for my husband and I.
Trimmed cauli florets
Step 4: Trim the florets to fit in the food processor and ensure the stalks are cut into no bigger than 1/2″ squares.
Step 5: Select a shredder option for the food processor.
Not too fine or you’ll get mush, and not too coarse or you’ll get strips.
Step 6: Process all the cauliflower and scrape into a ceramic or glass bowl.
Ready to serve!
Step 7: Place bowl in microwave and heat for 2 minutes. Stir then heat for another minute.
Step 8: Serve!
If you do not have a microwave and/or are adverse to the effects it is rumoured to have on humans (yeah I know, I shouldn’t really use it so much!!) then the same result can be achieved in a steamer. Or simply use a saucepan with holes in the base and place on top of an ordinary saucepan and boil water in the lower vessel.
You do not need to add any water to the processed cauliflower as the florets contain quite a bit. Add water and it will just be a big mushy mess.
Cauli-rice tastes a little different at first, but only a couple mouthfuls in and you will forget its not rice! Here is an example of it served with a homemade chicken korma.
Enjoy!
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Comment by Greg at Live Fit
3 August 2009
This is a great idea! I love cauliflower as a snack to munch on, but never considered shredding it like you’re suggesting. We’ll try this at our next meal.
Comment by Elliot Wilson
4 August 2009
Hi Greg,
It’s new to me as well. Mckenna (my wife) just starting making it earlier this year and it works as a rice alternative for almost any meal. The fact that it’s super healthy is a huge bonus as well of course!
Elliot
Comment by AndrewE
9 September 2009
I’ve had this before and it’s not too bad!
Comment by Michael - The Fat Loss Authority
29 September 2009
Elliot,
I’ve had this a couple of times before and it’s fantastic. It doesn’t get any simpler in food prep then this. Thanks for sharing.
Mike
Comment by Donna | The Healthy Eating Site
14 October 2009
I love cauliflower, and this sounds great! I aim to eat a high-raw diet (that means at least 80% of diet is raw foods) and this is one of the things I’ve seen as a rice substitute (not cooked of course), as well as parsnips done in a similar manner.