How to make rice cauliflower
How to make rice cauliflower
Servings: 4 portions
Cost: 2
Equipment
- Grater
Ingredients
- 1 Cauliflower
Instructions
- Cut the cauliflower int 3-4 pieces
- Use the "big" holes on the box grater. Some people prefer the rice made with the medium holes, I find it too small for cauli flower, but make your experiments and decide what works best for you!
- Grate each piece
- Use a towel to squeeze out some of the moist. This is optional when the rice feels a bit wet, but very recommended for avoiding soggy rice
- Just to make sure, this is what we mean by squeezing out the moist!
- You can then put some garlic, onion, olive oil and stock powder (buillon) on a pan and saute the rice. Make sure you do it in small batches to get the perfect results! if you put a lot of rice it will get soggy even if you removed the moist
- Uncooked is freezer friendly! although it will only last for about 1-2 months. Note that when it is just done it works much better. Cooked rice will last around 5 days in the fridge.
Notes
- This recipe is very good for those who want to reduce their calorie intake
- It can be done using a food processor. I personally think it is worth just using the grater, as it takes about 5 minutes to grate a big cauliflower! no big deal :)
- Cook it in "small portioins" otherwise it will get soggy!
- Although most people like cutting the cauliflower, I personally just grate the whole piece. It makes less mess, at least in my experience!