4-6 servings, depending on size of cauliflower
Small pieces of grated cauliflower — cauliflower rice — are a great low-carb alternative to starches like rice, potatoes, and bread. Remember to use cauliflower rice right away because, like many other crucifers such as cabbage, broccoli, kale, and bok choi, cauliflower becomes stronger tasting in storage. If you want to store it, cook the cauliflower rice and freeze it for up to one month.
- 1 head cauliflower
- 1 Tbsp olive oil, butter, or broth
- Salt and pepper
First Published by Greystone Books Ltd.
- Using a box grater or the grating blade of a food processor, grate cauliflower into small pieces. Discard the tough core.
- Heat olive oil, butter, or broth in a wide heavy-bottomed skillet over medium-high heat. Stir cauliflower into skillet and cook, stirring every so often, for 5-7 minutes or until cauliflower is translucent. Season with salt and pepper.
- To serve, layer a bed of cauliflower rice on individual plates and top with your favorite stir-fry, stew, chili, roasted fish, or any creamy, saucy dish. Or add it to a stir-fry as you would rice.