Cauliflower rice is a fairly new concept, well everything cauliflower replacing traditional grain products is all the rage. But this idea is not the first time cauliflower has replaced a traditionally starchy food at the dinner table. I can remember 20 years ago, my mom making cauliflower mock mashed potatoes when I was growing up. When everyone was low carb and loving it. I love whole grains please don’t get me wrong. I eat whole grains daily, matter of fact several times a day. Whole grains are superfoods, rich in many vitamins, minerals, and fiber.
I strongly advocate for incorporating more vegetables into any diet. Actually, everyone can use a more vegetables in their lifestyle. Cauliflower rice is one way of sneaking in (aka increasing) vegetables into you and your families meals . Switching out regular rice and substituting it with cauliflower rice can significantly decrease the calories in a dish as well. This rice recipe is something you have to try! One of my colleagues has me hooked. I love this side dish. You will eat half a head of cauliflower in a sitting and not even bat an eyelash.
Ingredients:
1 large head of cauliflower
Salt to taste
1/4 Teaspoon of Black Pepper
1 & 1/2 Teaspoons of Roasted Garlic Powder from Penzey’s
Low Sodium Soy Sauce (optional)
Directions:
- Preheat oven to 400 degrees. Line a half sheet pan with parchment paper. Set aside
- Prepare a food processor with the grater attachment. Take the cauliflower feed it through the top using the plastic plunger. Pour the shredded cauliflower onto the baking dish evenly.
- Sprinkle with roasted garlic, pepper, & salt and mix. Bake at 400 degrees for 30 minutes or until the rice starts to brown.Every 10 minutes, toss the “rice” with a spatula.
- Enjoy!