White rice is fine, but replacing it with cauliflower rice is far more interesting and tasty. As a bonus, by replacing rice, you won’t be consuming arsenic.
Cauliflower is a cruciferous vegetable — so while it doesn’t quite boast the chlorophyll levels of kale, they’re in the same family. #SpoonHealth
Whether a side dish or a rice-replacement in an entrée, you’re going to fall in love with this low carb, paleo-friendly vegetable that’s chocked full of stuff that’s good for you.
- Prep Time:2 minutes
- Cook Time:8 minutes
- Total Time:10 minutes
- Servings:4-6 cups
- 1 head of cauliflower
Wash and pat dry your head of cauliflower. Remove any brown or green surface spots with a knife.
Break head of cauliflower into florets. Make your rice by running florets along the large holes of a box grater.
Transfer the portion of cauliflower rice you wish to eat into a frying pan, cook over medium heat until the rice becomes slightly aromatic and soft. If you wish to season the “rice,” do so now.
#SpoonTip: If you cook the cauliflower one serving at a time, the raw “rice” will keep in an airtight container refrigerated for 1 week.