I know, another cauliflower rice recipe, but it is something I have been wanting to make as a substitute for all of the basmati rice I eat – I love my stir-fries. I also love cauliflower cooked many different ways and was willing to try this version of “rice”. Of course cauliflower is lower in carbs and also I would save 185 calories per 1 cup serving.
I served this rice with my Blood Orange Shrimp Stir-Fry. What a fantastic dinner!!!
Cauliflower Rice
- 1 head cauliflower, cored and cut into small florets – equals about 6 cups
- 1 tbsp. extra-virgin olive oil (or coconut oil or you could use a spray on your non-stick skillet)
- 1 shallot, minced or use onions
- garlic clove or two, minced
- 1/2 cup chicken broth (I used regular low-sodium chicken broth)
- salt and pepper to taste
- parsley, minced to taste
- any other herbs or spices (optional)
Divide the cauliflower florets in half and process each half in a food processor until finely ground into pieces the size of rice; about 5 pulses should do it. You can also use a cheese grater but is a lot more work.
Heat oil in a large saucepan; add the shallot or onions and cook until softened, 5 to 10 minutes. Add the garlic and cook 1 minute more. Stir in the cauliflower and broth; cover and cook about 10 to 12 minutes or until the cauliflower is tender.
Uncover and continue to cook until the cauliflower is almost completely dry, about 3 minutes. Stir in parsley or any fresh herbs/spices and season with salt and pepper to taste.
Recipe by cookingwithauntjuju.com
Rice may not be much to share with Fiesta Friday but this is special because it is made with cauliflower and I then I served it with my Blood Orange Shrimp Stir-Fry. I know Angie, Steffi and Andrea will appreciate a healthy alternative to white rice.
I made some cauliflower rice this week too…it really makes your house smell doesn’t it??
Yes, I could smell it the next day!!!
My son walked in the house after school (I’d had the cauliflower rice for lunch) and promptly asked me if I’d passed wind!!!!
LOL!
Judi & Elaine, This is how I prepare cauliflower to avoid the smell. Please give it a try and let me know if it worked for you. 🙂
– Cut cauliflower into bite-size florets.
– In a large, deep pot, fill one-third with cold water. Patiently sprinkle 1 Tbsp of flour and mix to dissolve (this helps keep your house from smelling like boiled cauliflower!). You need to carefully monitor this process (for boil over). Put on high heat and bring to a boil.
– Place cut cauliflowers in boiling water. Once it boils again, turn off the heat after 3 minutes (no more). Drain cut cauliflowers and rinse with cold water. Set aside.
Interesting, thank you for this Fae. Do you think you could then ‘rice’ the cauliflower after cooking and cooling it?
I don’t think cauliflower be soft enough to go through the ricer, but food-processor should work. Did I answer your question? I parboil it and then bake it in a casserole.
Hmm… Remember the recipe is for making rice, not mashed potatoes and not to be put in a casserole. I cook the rice after I have processed it in my food processor. It needs to maintain little rice like particles and not get mushy as it might if I cooked it beforehand. Thanks Fae – it’s worth a try 🙂
Yes, thank you 🙂 I’ll have a play xx
I’ve seen this so many times, and I’ve got to say I’ve never tried it, but you’ve convinced me otherwise (except for the smell of course) LOL! This healthier version has to have enormous benefits, and like you I love my basmati rice, but should switch it around every now and again. Heading to your shrimp recipe now, and congrats on your feature Judi:)
Thanks so much Loretta – the cauliflower rice was good, especially with this shrimp and yummy orange sauce. I do not want to give up my white rice entirely, just substitute it for this healthier version. The cauliflower does have a lingering odor… 🙂
Great recipe Judi! I haven’t made this before and definitely need to try it. Have a great weekend!
Thanks Antonia – a first for me and I enjoyed it. Maybe not every time I want to make rice but it truly is a good and healthy substitute 🙂
I love, love, love cabbage or cauliflower in rice. Yum!
Making rice just out of a head of cauliflower was my first and it was good, especially with a spicy shrimp recipe I served it with 🙂
I always forget to do this! I’ve riced cauliflower once before, but just forget because, well, rice is easier, lol! Great recipe!
Thanks – It’s actually quite good and I am eager to try more recipes such as pizza crust 🙂
Judi, it looks perfect and you’re right nice with your Blood Orange Shrimp Stir-Fry on the side! 🙂
Thanks Linda – fun to make a “healthy rice”. Paired real well with the blood orange shrimp 🙂
Sounds wonderful!
Thanks – it’s a good substitute for rice once in awhile 🙂
I really like this idea and I love cauliflower!
Wow great recipe Aunt Juju…
Thanks Chitra – it’s a good, healthy recipe 🙂
I absolutely appreciate this recipe! It’s a great alternative to our steamed cauliflower or the baked version with Béchamel sauce – can’t wait to give this a try!
Happy FF!
Ginger x
That’s great Ginger – I eat a lot of basmatic rice (too many carbs) and needed to switch, not all of the time mind you. Cauliflower was an easy choice because it is a favorite veggie and I like it served so many different ways. Happy FF and thanks for being such a good co-host 🙂
I am trying … To be a good co-host; not too concerned about carbs … 😉
It really does look so much like rice, and the texture looks so perfectly fluffy. Cauliflower is such an incredible vegetable, I love all the different things you can do with it!
It sure does and the taste is pretty good too, especially when you serve it with a delicious blood orange sauce with shrimp 🙂
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