Cauliflower Rice

GO CARBLESS

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I admit this is not a recipe of mine but I had to share it.  I love my carbs but like many people, I am trying to cut back.  Cauliflower has been used as a replacement for potatoes, muffins, and other starchy ideas.  I, personally, have attempted to make cauliflower crusts for pizza.  It is all the rage but the one thing that just doesn’t work is the texture.  Cauliflower contains a lot of moisture so even when recipes call for it to be strained, it is not easy getting rid of all that moisture.

The other day as I was reading posts, I came across Tasting Table and a video for cauliflower rice.  It was genius and I don’t know why I have never thought of this.

OVEN ROAST THE “RICE”

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Of course it makes sense to use your oven as a dehydrator to eliminate the moisture from the cauliflower.  It ended up being toasted, dry and more of a rice texture.  The roasting eliminates the step that is usually required of squeezing the cauliflower through a cheesecloth after is has been steamed.  Since then I have retried my cauliflower crust using the roasting technique and I find it works must better.

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As I crumbled the flowerets into my food processor I got rid of any of the large stems as I went because they are a different density and I wanted a light, fluffy rice all around.  This is a preference and not mandatory.  I also did 1/2 a cauliflower at a time pulsing 10 times for each 1/2.

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Before I placed it on my sheet, I lightly sprayed my pan with olive oil.

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Try not to compact the cauliflower.  You want to give it space to release moisture.  The total prep and cooking time for this was 30 minutes.  Fantastic!

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Here is the video for the recipe.

Cauliflower Rice

author: Eve@DivineDiuum

Ingredients

1 large cauliflower

olive oil spray

Directions

1.  Preheat the oven to 425º.

2.  Cut cauliflower into 4 and remove stem.

3.  Crumble 1/2 of the cauliflower into a food processor removing any little stems that might be left.

4.  Pulse for 10 and place cauliflower rice on a lightly sprayed tray.

5.  Repeat steps 3 + 4 with the other 1/2 of the cauliflower.

6.  Loosely even out the rice on the tray.

7.  Bake for 15 minutes.

8.  Give it a little stir.

9.  Turn oven to a high broil for 5 minutes.  Remove and serve.

Calories 157.5

Protein  12.3 g

 

 

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