Cauliflower ‘rice’

Recently we have made a pretty significant change to the way we have been eating. After reading The 4-Hour Body I had a realisation that as vegetarians we tend to rely on carbs for a majority of our meals. Though a lot of the time I tend to replace processed carbs with whole grains, the ‘slow carb diet’ takes you away from grains altogether, leaving us to rely more on fresh vegetables and legumes for a large portion of our meals.

Following the ‘slow carb diet‘ has meant a complete overhaul of our eating habits. Rather than call it a diet, which for me has negative connotations, I like to think of it as a a lifestyle shift away from our reliance on carbs.

The one problem for me was that we love to eat things like curries, that really need some kind of rice or bread to make a complete meal. For a little while we avoided these types of meals, but I missed them too much, so when I came across cauliflower ‘rice’ as an alternative I was so excited.

cauliflower-4
Of course, this does not have the neutral flavour of rice, it does taste like cauliflower, but lucky for us we love the flavour. The texture really does feel like rice so it makes the perfect accompaniment to curries, especially when you are trying to avoid carbs.
cauliflower-2
This really isn’t a recipe, but more a method of preparing cauliflower that you can tweak with different flavours by adding spices, coconut milk or onion and ginger to suit the dish you are making.
I usually prepare it using the food processor to get the pieces small and of consistent size, but I have made a more rustic version just chopping with a knife that was just as good.
cauliflower-1
This makes enough for a large portion for 2 people. It does keep well in the fridge but can give that distinctive (and quite pungent) cauliflower smell so I prefer to make it fresh on the day of use.
1/2 head of cauliflower
Tablespoon of coconut or grape seed oil
  • Roughly chop the cauliflower into large chunks
  • Put them in the food processor and blitz until there are equal rice sized pieces
  • Heat a non stick frypan and add your choice of oil (it works well without oil in a good pan)
  • Sautée until the cauliflower has softened and serve as you would rice.

Seriously… This has revolutionised our dinner times. Cutting out white rice and getting an extra serve of veggies is a win in my books!

cauliflower-3

What’s your favourite trick to get more veggies into your diet?

Photos from: my camera

Slow carb diet – The 4 hour work week – Tim Ferriss

3 thoughts on “Cauliflower ‘rice’

  1. lucent imagery

    Our eating habits are still going through a shift too now that I’m gluten free. While there are plenty of gluten free “foods” out there, I want to find ways to be off them completely and have more whole foods. Because some of those gluten free packaged foods are definitely not real food!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>