Updated: Aug 22
When I first tried cauliflower rice I wanted to love it so badly. Before learning that I had insulin resistance, white rice was my absolute favorite food. I usually had several servings of it a day. I have a rice cooker and plain white rice with a dash of sea salt was my go to dish at all times...until I saw what it was doing to my blood sugar and realized that in the quantity I was consuming (I'm taking about having multiple full plates of rice a day) it wasn't doing my body any good. It was such a staple in my diet that I knew I needed to find a good replacement. I became a big fan of black and wild rice, but had trouble sticking to portions that kept my blood sugar in check. So cue the cauliflower rice. The first time I made it I just boiled it in some water, and so it tasted like wet, hot cauliflower. Gross.
Never again. One of my favorite ways to cook it is with coconut milk, which makes it rich and creamy and goes perfectly with curries or stir fry, but recently I came up with this recipe for a big family dinner and it got polished off!
Premade Cauliflower Rice vs. Making it Yourself
I personally the get the premade, frozen version to save myself time, but if you don't have that available you can clean and chop cauliflower, add it to a food processor with the S blade, and pulse until the cauliflower is in rice-sized pieces.
1 Tbsp Olive oil
1 shallot, cut into thin slices or diced
1/2 cup slivered almonds
1 500 gram bag of pre-made cauliflower rice,
handful of scallions, thinly sliced, to top
A bit less than 1/4 cup water
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1 tsp onion powder
Heat olive oil in a large frying pan.
Add the shallots and sauté until soft and translucent, about 5 minutes.
Add the slivered almonds and toast for a minute or two.
Add the cauliflower rice to the pan and mix with the shallots and almonds.
Add water and spices and stir to combine.
Cook over a medium flame until cauliflower rice is cooked through and water has evaporated.
Top with scallions.