How to prepare cauliflower rice

If you are trying to reduce your carbohydrate intake, or better yet, increase your vegetable consumption, cauliflower rice is a delicious option to do both. This dish is versatile, rich, nutritious, and, above all, super easy to prepare. Once you master its preparation, you will see how easy it is to give variations to your meals.

Base preparation of cauliflower rice

There are three ways to do it:

1. Our favorite and the easiest - with a knife, slice thinly along the florets of the cauliflower. This way you can get “grains” as fine or coarse as you desire.

2. Using a box grater, grate the cauliflower florets down to the stem.

3. In a food processor, use the grating disk to process each floret. Once you have the “rice” ready, you can prepare it in countless combinations. The following are some of our favorites.

Simple cauliflower rice

• 1 head of cauliflower as “rice”

• ½ onion

• 1 handful of parsley (or your favorite herb)

• Extra virgin olive oil or avocado oil

• Salt and pepper to taste

In a stainless steel skillet, heat enough oil to create a light layer. Add the onion and sauté until soft and translucent. Add the “rice” and let it cook over medium heat for about 8 to 10 minutes. When it starts to get soft, increase the heat to high and do not stir anymore to create a small golden layer at the bottom of the pan to enhance the flavor of the dish. Season with salt and pepper to taste and mix in your favorite herbs at the end.

Cauliflower rice style fried rice (gluten-free)

• 1 head of cauliflower as “rice”

• ½ onion

• 1 zucchini

• 1 carrot

• 3 stalks of celery

• 1 red bell pepper

• 1 yellow bell pepper

• Green onions, just the green stem, finely chopped

• Coconut aminos, or tamari sauce, to taste

Follow the instructions for the simple rice but chop all the vegetables into small cubes. Cook them all in a layer of oil, and when they begin to brown, add the cauliflower rice. When the rice is golden, remove it from the heat, add the finely chopped green onions, and drizzle with coconut aminos. Season to taste with salt and pepper. You can use this dish as a main course by adding a fried egg on top of the rice.

If you have no problem with gluten, tamari sauce or soy sauce work very well. If you choose to use soy sauce, we recommend an organic soy sauce to avoid GMOs (genetically modified organisms).