The Perfect Low-Carb Side Dish!
Tired of the same old starchy sides? Say hello to your new low-carb obsession: Cauliflower Rice! It’s light, fluffy, packed with Vitamin C, and the ultimate canvas for your favorite flavors. Whether you’re pairing it with a rich, slow-cooked stew or a zesty grilled chicken, this versatile side dish is a game-changer. I’m sharing my go-to base recipe plus three incredible flavor variations—Masala, Lemon & Herb, and Spanish—so you’ll never get bored!
MAKES: 4 servings
PREPARATION TIME: 15 minutes
COOKING TIME: 5 minutes
Ingredients
• For the Base Cauli-Rice
• 1 medium cauliflower, 720 g or 1.6 lb
• 2 tablespoons ghee or other healthy cooking fat, 30 g or 1.1 oz
• Salt and freshly ground black pepper, to taste
• For Masala Cauli-Rice
• 1 teaspoon garam masala
• 1/2 teaspoon onion powder
• 1/4 teaspoon turmeric powder
• 1/8 teaspoon chili powder
• For Lemon & Herb Cauli-Rice
• 2 tablespoons fresh herbs such as basil, oregano, thyme, and parsley, 8 g or 0.3 oz
• 1 teaspoon fresh lemon zest
• 1/2 teaspoon garlic powder
• For Spanish Cauli-Rice
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 2 tablespoons tomato paste, 30 g or 1.1 oz
Instructions
1. First, create the ‘rice.’ Grate the cauliflower florets using a box grater or pulse them in a food processor fitted with the grating blade until they resemble coarse grains of rice.
2. In a large saucepan or skillet, melt the ghee over medium-low heat. Add all the aromatics for your chosen flavor variation (Masala, Lemon & Herb, or Spanish).
3. Stir the aromatics and cook for about 1 minute until fragrant.
4. Add the riced cauliflower to the pan. Cook for 5 to 7 minutes, stirring constantly, until the cauliflower is tender-crisp.
5. Season generously with salt and freshly ground black pepper to taste. Serve immediately with your favorite slow-cooked meat and sauce.
6. To store, allow the cauliflower rice to cool completely, then place it in an airtight container and refrigerate for up to 5 days.
Nutritional Information
• Nutrition facts per serving (about 1 cup)
• Masala Cauli-Rice: 116 kcal | Net Carbs: 5.8 g | Protein: 3.6 g | Fat: 8.1 g
• Lemon & Herb Cauli-Rice: 115 kcal | Net Carbs: 5.7 g | Protein: 3.6 g | Fat: 8 g
• Spanish Cauli-Rice: 118 kcal | Net Carbs: 6.3 g | Protein: 3.7 g | Fat: 8 g
Pro Tips
• Don’t over-process the cauliflower. Pulse it in short bursts to avoid turning it into a mushy paste.
• For a drier, fluffier rice, squeeze the grated cauliflower in a clean kitchen towel or cheesecloth to remove excess moisture before cooking.
• Avoid covering the pan while cooking. This allows steam to escape, preventing the cauliflower rice from becoming soggy.
• To save time, use pre-riced frozen cauliflower. Just be sure to thaw it and squeeze out any excess water before adding it to the pan.
FAQ
Q: How do I prevent my cauliflower rice from getting soggy
A: To ensure your cauliflower rice is fluffy and not soggy, squeeze the grated cauliflower in a clean kitchen towel to remove excess moisture before cooking. Additionally, cook it in an uncovered pan to allow steam to escape.
Q: Can I use frozen cauliflower for this recipe
A: Yes, you can use pre-riced frozen cauliflower. For best results, thaw it completely and squeeze out all excess water before adding it to the pan.
Q: How long does cauliflower rice last in the fridge
A: Once cooked and completely cooled, you can store cauliflower rice in an airtight container in the refrigerator for up to 5 days.
Q: What are the net carbs in this cauliflower rice
A: The net carbs per serving are very low, ranging from 5.7g to 6.3g depending on the flavor variation you choose.
