Healthy Cauliflower Rice Food

CAULIFLOWER RICE

Steps:

• Cut the hard core and stalks from the cauliflower and pulse the rest in a food processor to make grains the size of rice. Tip into a heatproof bowl, cover with cling film, then pierce and microwave for 7 mins on High - there is no need to add any water. Stir in the coriander. For spicier rice, add some toasted cumin seeds.

CHEESY CAULIFLOWER RICE

Steps:

• Melt butter in large skillet on medium heat. Add cauliflower; cook 7 to 8 min. or until tender, stirring frequently.
• Add water, Neufchatel and seasonings; cook and stir 1 min. or until Neufchatel is completely melted. Remove from heat.
• Add cheddar and Parmesan; stir until cheddar is melted.

HOW TO MAKE CAULIFLOWER RICE

Steps:

• Wash and thoroughly dry cauliflower, then remove all greens.
• If using a box grater, cut the cauliflower into large chunks and use the medium-sized holes (see photo - the side commonly used to grate cheese), to grate into "rice." If using a food processor, cut into small pieces and use the grater attachment to grate the cauliflower into "rice."
• Optional: Transfer to a clean towel or paper towel and press to remove any excess moisture, which can make your dish soggy.
• Once you have your cauliflower rice, it's easy to cook (or enjoy raw)! Simply sauté in a large skillet over medium heat in 1 Tbsp oil. Cover with a lid so the cauliflower steams and becomes more tender. Cook for a total of 5-8 minutes, then season as desired (such as with soy sauce or salt and pepper).
• Use cauliflower rice in recipes that call for rice, such as stir fries or fried rice! Store leftovers in the refrigerator up to 5 days. Store uncooked cauliflower rice in the freezer up to 1 month.

CAULI-FLIED/CAULIFLOWER " RICE "

Steps:

• Grate the cauliflower, including the core You can use the grater attachment of a food processor or the medium holes on a box grater. Squeeze out as much water as you can with your hands.
• Melt butter and oil in a large frying pan over medium heat. Add the garlic and sauté just until the garlic sizzles(1-2 minutes). Add the cauliflower, sprinkle with the salt & pepper and stir-fry until tender-crisp, about 5 to 8 minutes. The length of time will depend in the cauliflower.
• Stir in the green onions and add salt and pepper to taste. With your eyes closed, you'd swear you were eating rice.
• VARIATION.
• For a Pan-Asian taste, use oil only instead of the butter/oil combination. Scramble 2 eggs in the oil after sautéing the garlic. Add chopped, cooked meat or shrimp, give a few stirs, then add the cauliflower. Serve with soy sauce.
• Other options: add some curry powder, some grated lemon rind to go with fish, or some chilli powder.

HEALTHY CAULIFLOWER RICE

Steps:

• Trim the cauliflower florets, cutting away as much stem as possible. In 3 batches, break up the florets into a food processor and pulse until the mixture resembles couscous.
• Heat the oil in a large skillet over medium-high heat. At the first wisp of smoke from the oil, add the onions, and stir to coat. Continue cooking, stirring frequently, until the onions are golden brown at the edges and have softened, about 8 minutes. Add the cauliflower, and stir to combine. Add 1 teaspoon salt, and continue to cook, stirring frequently, until the cauliflower has softened, 3 to 5 minutes. Remove from the heat.
• Spoon the cauliflower into a large serving bowl, garnish with the parsley, sprinkle with the lemon juice and season to taste with salt. Serve warm.

CAULIFLOWER MEXICAN RICE

Steps:

• Heat olive oil over medium heat in a
• Add garlic, onion, celery, peppers, and scallions and sauté until soft
• Stir in riced cauliflower, thyme, bay leaf, salt, pepper, chili, and cumin
• Add chicken stock
• Simmer over medium-low heat, stirring frequently for 30 minutes or until liquid is cooked down
• Serve