Sunday, December 22, 2013

The How-To's: Cauliflower Rice

 I decided to begin a series of "how-to's" to explain the best way for making certain staples in my diet. So join me as I go back to basics and share what I cook up in the kitchen on a regular basis!

I began with my latest favorite, cauliflower rice. This amazing version of the vegetable is great to have on hand throughout the week. I usually make a large batch at the beginning of the week so that I can have it on hand.

I like to add riced cauliflower to many meals to add an extra dose of vegetables and nutrients. Riced cauliflower is simple to make, and when made right, makes a world of difference!

Cauliflower rice can take on almost any variation. Some of my favorites are lettuce wraps with cilantro-lime cauliflower rice and guacamole. Another recent is a tuna salad topped with guacamole and cauliflower rice. Last night, I made vegetable meatballs, and added the extra cauliflower rice I had on hand.

{A Step-by-Step Guide to Make Cauliflower Rice}

Begin by washing the cauliflower and preheating the oven to 400 F. Chop into florets and place evenly on a baking sheet. Bake in the oven for 30 minutes, or until softened.

 Next, using the grater attachment of the food processor, "rice" the cauliflower. This is somewhat tedious, putting in all the baked florets, but well worth the effort.

After the cauliflower is riced, use immediately, or store to use for later. 
Voila! Your cauliflower is properly riced!!

Lettuce Wraps with Cilantro-Lime Cauliflower Rice and Guacamole

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