Cauliflower Rice Three Ways
Skip the starchy sides and make keto-friendly (and vitamin-C-rich) cauliflower rice instead: it’s the perfect partner for slow-cooked meat and flavorful sauces. Just add your favorite spices and you’re good to go!
Servings: 4
Ingredients
Basic Cauliflower Rice:
- 1 medium cauliflower 720 g/1.6 lb
- 2 tbsp ghee/cooking oil
- salt + pepper
Masala Cauli-Rice
- 1 tsp garam masala
- 1/2 tsp onion powder
- 1/4 tsp turmeric powder
- 1/8 tsp chili powder
Lemon & Herb Cauli-Rice
- 2 tbsp 8 g/0.3 oz fresh herbs such as basil, oregano, thyme, and parsley
- 1 tsp fresh lemon zest
- 1/2 tsp garlic powder
Spanish Cauli-Rice
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 2 tbsp tomato paste
Instructions
- Run the cauliflower florets through a hand grater or food processor with a grating blade. Pulse until the florets resemble grains of rice.
- Grease a large saucepan with ghee and add all the aromatics for the preferred cauli-rice recipe: Masala, Lemon & Herb, or Spanish.
- Mix and cook over medium-low heat for up to 1 minute. Add the cauliflower rice and cook for 5 to 7 minutes, stirring constantly. Season with salt and pepper, and serve with slow-cooked meat and sauce.
- To store, let it cool and place in an airtight container. Refrigerate for up to 5 days.