Cauliflower Rice

Lately I've been trying to eat less carbs and focus more on fruits, vegetables and protein. That means that one of my favourite carbs, rice, is sort of out of the questions right now. A great solution is to make Cauliflower Rice.

It's an easy dish to make that has all the texture of rice, but is much healthier for you. I love to serve it up with stirfrys, curry, Homemade Burrito Bowls or as a simple side dish.

I’ve got a great Easy Creamy Chicken Curry recipe coming up later this week that is perfect for this!

What you'll need (for 4-6 servings)

2 tbsp Olive Oil

1 medium Onion, finely diced

1 large head Cauliflower, chopped and then grated in food processor

Salt and Pepper to taste

In a large frying pan, heat olive oil on medium. Add onions and cook until translucent.

While the onions are cooking, cut the cauliflower in half. Remove the leaves and the core and then slice the remaining part into 1/2 inch thick chunks. I grated it using the grating option on the food processor, but you can grate it by hand as well. You want it to be the texture of rice, so don’t make it too fine. If you prefer softer "rice", steam the florets in a pot with a steamer for a few minutes before grating.

Once the onions are nicely browned, add in the cauliflower and season with salt and pepper. Continue to cook the cauliflower, stirring often, until lightly browned and with a little bite left., about 5 minutes. You can do more if you like a softer texture.

I loved it served up with lots of Easy Creamy Chicken Curry on top!

You can also use Cauliflower Rice to make delicious Cauliflower Pizza. I used our leftovers to make a big batch of these for lunches this week and they turned out great. A nice alternative to traditional pizza dough.

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