MAKES: 4 servings
PREPARATION TIME: 15 minutes
COOKING TIME: 5 minutes
Skip the starchy sides and make keto-friendly (and vitamin-C-rich) cauliflower rice instead: it’s the perfect partner for slow-cooked meat and flavorful sauces. Just add your favorite spices and you’re good to go!
Ingredients
1 medium (720 g/1.6 lb) cauliflower
2 tablespoons (30 g/1.1 oz) ghee or other healthy cooking fat
Salt and freshly ground black pepper
MASALA CAULI-RICE:
1 teaspoon garam masala
1/2 teaspoon onion powder
1/4 teaspoon turmeric powder
1/8 teaspoon chili powder
LEMON & HERB CAULI-RICE:
2 tablespoons (8 g/0.3 oz) fresh herbs such as basil, oregano, thyme, and parsley
1 teaspoon fresh lemon zest
1/2 teaspoon garlic powder
SPANISH CAULI-RICE:
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 tablespoons (30 g/1.1 oz) tomato paste
Instructions
Run the cauliflower florets through a hand grater or food processor with a grating blade. Pulse until the florets resemble grains of rice. (See instructions shown here.)
Grease a large saucepan with ghee and add all the aromatics for the preferred cauli-rice recipe: Masala, Lemon & Herb, or Spanish. Mix and cook over medium-low heat for up to 1 minute. Add the cauliflower rice and cook for 5 to 7 minutes, stirring constantly. Season with salt and pepper, and serve with slow-cooked meat and sauce. To store, let it cool and place in an airtight container. Refrigerate for up to 5 days.
NUTRITION FACTS PER SERVING (ABOUT 1 CUP MASALA/LEMON & HERB/SPANISH CAULI-RICE):
Total carbs: 9.6/9.4/10.2 g / Fiber: 3.8/3.7/3.9 g / Net carbs: 5.8/5.7/6.3 g / Protein: 3.6/3.6/3.7 g
Fat: 8.1/8/8 g / Energy: 116/115/118 kcal
Macronutrient ratio: Calories from carbs (21/21/23%), protein (13/13/13%), fat (66/66/64%)
