Carbohydrates are amazing. . . except when you are on a diet. Then they can be anywhere, making it almost impossible to find healthy foods. Most recipes use rice or pasta as a base, and you can only eat vegetables that many times before you run out of recipe ideas.
But there is a great solution that both tastes fantastic and scratches the itch for carbohydrates after so many days without carbs: cauliflower rice. This broccoli imitator can be ground into a delicious rice equivalent, so you can cook your favorite dishes without adding any extra calories.
Fortunately, we scoured the internet to find the best cauliflower rice recipes to get you started. Grab your rice cooker and let’s cook!
Mediterranean cauliflower rice
This first addition to our list of delicious cauliflower recipes has a great, bold taste that is easy to make and fantastic to eat!
- 1 medium to large head of cauliflower or 16 ounce store-bought cauliflower rice
- ½ cup of sliced almonds
- 2 tablespoons of extra virgin olive oil
- 2 cloves of garlic, pressed or chopped
- Pinch of paprika flakes (omit if you are sensitive to spices)
- ¼ teaspoon of fine sea salt
- ½ cup chopped flat leaf parsley
- 1 tablespoon of lemon juice
- Freshly ground black pepper, to taste
- If you’re working with a cauliflower head, cut it into medium-sized pieces and discard the core. Work in batches and pulse the pieces in a food processor with the S blade until they are broken into tiny pieces just larger than couscous.
- Wrap the cauliflower rice in a clean tea towel or paper towels, twist it, and squeeze as much water out of the rice as possible – you’ll be surprised how much water you can wring out.
- Toast the almonds in a large pan over medium heat, stirring frequently, until they are fragrant and golden around the edges, about three to five minutes. Place the toasted almonds in a bowl to cool.
- Put the pan back on the heat and add the olive oil and garlic. Cook, stirring, until the garlic is fragrant, about ten to twenty seconds. Add cauliflower rice, paprika flakes and salt and stir. Cook, stirring, about every minute until the cauliflower rice is hot and golden in places, about six to ten minutes.
- Take the pan off the heat. Stir in the roasted almonds, parsley and lemon juice. Season with salt and pepper and serve warm.
Parmesan cauliflower rice pan
Do you want a delicious, carbohydrate-free base for your meals? This next addition to our list of rice cauliflower recipes is for you!
- 1 cauliflower, grated
- 1/2 white onion, chopped
- 2 cloves of garlic, chopped
- 2 oz of fresh parmesan, finely grated
- 2 tablespoons of vegetable broth
- Juice of 1/2 lemon (+ zest to taste)
- 1 teaspoon red chilli pepper flakes, optional
- 2 tablespoons of unsalted butter divided
- Fresh parsley, chopped
- To prepare the parmesan cauliflower rice: Melt 2 tablespoons of butter in a medium pan. Fry the garlic and onion for 1 minute until fragrant – be careful not to burn them.
- Put the grated cauliflower in the pan and mix everything well and brush with melted butter. Cook, stirring regularly, for 1 minute.
- Stir in 2 tablespoons of vegetable stock, about half of the parsley and lemon zest (if used). Cook for a minute to reduce the juice, then add the lemon juice and parmesan cheese.
- Adjust the seasoning as needed. Stir in the rest of the parsley. Serve with freshly cracked black pepper, red chilli flakes and more parmesan. Enjoy!
Fried cauliflower rice
This final addition to our list of amazing cauliflower recipes will make you want to keep the takeaway menus in your drawer.
- 1 medium head, approximately 24 ounces cauliflower, rinsed
- 1 tbsp sesame oil
- 2 egg whites
- 1 large egg
- pinch of salt
- Cooking spray
- 1/2 small onion, finely diced
- 1/2 cup frozen peas and carrots
- 2 cloves of garlic, chopped
- 5 spring onions, diced, white and green separated
- 3 tbsp soy sauce or more to taste
- Remove the core and let the cauliflower dry completely.
- Roughly divide the cauliflower into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the consistency of rice or couscous – don’t overprocess or it will get mushy. Set aside and repeat with the remaining cauliflower.
- Combine egg and whites in a small bowl and beat with a fork. With salt.
- Heat a large skillet or wok over medium heat and sprinkle with oil.
- Add and cook the eggs, twisting them a few times until they are set – set aside.
- Add the sesame oil and saute the onions, spring onions, peas, carrots, and garlic for about three to four minutes, or until tender. Increase the heat to medium-high.
- Put the cauliflower “rice” together with the soy sauce in the saucepan. Mix, cover and cook for about five to six minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside.
- Add the egg, take it off the heat and mix in the spring onion greens.
Do you have any other delicious recipes for grated cauliflower? Drop them in the comments below to keep the rice cooker hot!