Crafted from fresh cauliflower florets pulsed to a rice-like consistency, this ingenious substitute is a delight for individuals following keto, paleo, or low-carb diets.
The inherent difference lies in its nutritional profile; while traditional rice is a carbohydrate-dense staple, offering a higher caloric content, cauliflower rice is remarkably low in calories and carbs. Moreover, it serves as a rich source of nutrients, including fibre, vitamin C, and vitamin K, promoting a well-rounded nutrient intake.
It’s grainy texture and mild flavour make it a versatile base in many dishes, allowing the vibrant flavours of accompanying ingredients to shine through while adding a refreshing crunch to the meal.
Pairing cauliflower rice with various cuisines opens up a world of delightful culinary explorations. Its subtle taste complements a vast array of flavours, making it a fantastic accompaniment to stir-fries, curries and even as a filler in stuffed peppers or burritos.
For a balanced, nutritious meal, consider having it alongside grilled chicken, garnished with a medley of colourful roasted vegetables, or as a base in a vibrant, summery salad. Its adaptability does not end with savoury dishes; you can even incorporate it into your morning smoothie bowl for an extra dose of vegetables.
By integrating cauliflower rice into your diet, you diversify your nutrient intake and bring a creative and healthy twist to traditional recipes, making it a wonderful staple in modern, health-conscious kitchens.
Egg fried cauliflower rice
What you need
- 1 medium cauliflower
- 2 tbsp sesame oil
- 1 carrot, diced
- 2 garlic cloves, minced
- 2 celery sticks, chopped
- 2 eggs, beaten
- 3 tbsp soy sauce
- 4 green onions, minced
- Grate cauliflower using the largest side of a grater or just by pulsing it in a food processor, until it looks like rice grains.
- Heat 1 tbsp. Of sesame oil in a large skillet over medium-low heat. Add the carrot and garlic and stir fry for about 5 minutes.
- Now add in the cauliflower, celery, and remaining sesame oil to the pan. Stir fry for 2-3 minutes until the cauliflower is tender but not too mushy.
- Make a well in the middle of the pan, and add the eggs.
- Stir gently until the eggs are fully cooked.
- Finally, add in the soy sauce and green onions and mix well.
- Serve independently or with one of our alternate dinner or lunch options.
- Low carb
- Meal prep-friendly
- Quick and easy