Cauliflower rice has become my go-to carb these days just because it is so much lighter on the stomach. One of our family’s favorite ways to eat cauliflower rice is with slow-cooked meals. OH MY, the luxury of a slow-cooked meat dish on a cauliflower rice bowl is absolute heaven. If you have not tried it out, you must!!! The best part about cauliflower rice is that it takes me 5 minutes to make it and another 5 minutes to cook it.
Ingredients and substitutes
Cauliflower rice—You can use store-bought frozen cauliflower rice or make your own at home. Do not thaw the frozen cauliflower rice. Cooking it from frozen makes it less mushy. Cooking oil – Use any cooking oil, coconut, canola, or olive—all work. Turmeric—This one adds flavor and color. However, turmeric is a good anti-oxidant for your body, and a tsp of it in your food is a good thing. Herbs– I love cilantro or dill,, but parsley goes well too. Onions – I like using red onions as they become nice and sweet any onions will work. Garlic – a little goes a long way. I like to mince it finely so you don’t bite into it. Peppers – I like to add just a few as garnish, but they also add a nice crunch to the rice.
Step-by-step instructions
In a saute pan over medium heat, add the oil. Saute onion and garlic for a minute. Then add the turmeric powder and cook for 30 seconds more. Then add the cauliflower rice and cook on medium-high heat for about five minutes, stirring often until the rice is cooked through.Pro tip – The high heat enables excess moisture to evaporate so our rice does not become soggy but rather fluffy. Add lemon juice and chopped herbs—season with salt and pepper.Pro tip – I like to season at the end so that the vegetable does not release all its moisture and stays moist. Enjoy!
Frequently asked questions
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