I grew up in a household that served a lot of rice, so I always try to replicate its texture and flavor in my own meals. However, my husband does not enjoy the sticky grain as much as I do and encouraged me to look for an alternative, low-carb solution for our dinners. Cauliflower rice has been the perfect compromise for our taste buds!
Cauliflower is crisp, crumbly, and easy to flavor. Not to mention that this white vegetable is low in Saturated Fat and Cholesterol. It is also a good source of Dietary Fiber, Vitamin C, Vitamin K, Vitamin B6, Magnesium, and Potassium. What do you have to lose?!
With just 25 calories per cup (compared to about 200 calories per cup of cooked white rice), it’s no wonder so many people use this delicious substitute! Try it and let me know what you think by taking a picture and tagging Sweet Pea Living on Facebook and Instagram!
- 1 cauliflower head
- extra virgin olive oil (EVOO)
- salt, to taste
- Cut cauliflower head into bite-sized pieces.
- Chop cauliflower pieces in food processor.
- Grease skillet with EVOO. Then, sauté cauliflower for 8-10 minutes over high heat, until softened. Add salt and mix well.
- Serve hot and enjoy!
Yields: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes