Simple, and Paleo friendly, cauliflower rice has become my new low-carb kitchen discovery.
With my diet undergoing a huge change, I look towards new ways to substitute yummy refined, carby goodness- rice being one of them! I am such a sucker for a good serving of curry and rice, however, a full cup of rice can easily equate to 400 calories, which can kill your fat loss mission when trying to create a caloric deficit. Cauliflower rice in comparison, is a mere 50 calories per cup which is a big win in my books.
I tried this for the first time over the last weekend, where I made a large bowl and mixed it together with my sources of protein, lentils and broccoli with a splash of balsamic vinegar.
mint/corriander or any herbs of choice
1. Chop cauliflower florrets off the stalk and chop as finely as possible.
2. Place in a food processor or in my case, a blender, but be sure to chop it much more finely as you could very well break your blender.
3. Heat a bit of olive oil in a pan and throw your cauliflower in the pan on a medium heat. To avoid burning, slowly add 1/3 cup of water to the pan and cook for 10-15 minutes, keeping a hard consistency.
4. Add garlic, herbs or any herbs you fancy. If you feel like being a little more adventurous, melt butter, lemon juice and coriander into the cauliflower to create a simple, lemon butter rice.