I am half Asian (Filipino) and rice is a huge part of our diet. For breakfast, we have garlic fried rice with meat (cured meat, sausage, fried fish, etc.), egg and sliced tomatoes; for lunch, we eat fluffy white rice with adobo; rice cakes for our afternoon snack; and for dinner, we pour Sinigang (a sour and savory soup of meat and veggies) on our rice. Any leftover rice will be fried again the next day for breakfast and the cycle repeats. Rice is basically eaten with almost anything all day so just imagine how difficult it is for me to give up on rice and other starchy foods to go Keto.
Seriously, if you suddenly stop eating something you’ve been eating your whole life, it gets to you: I experienced a lot of mood swings and I sometimes still feel hungry even after 2 apples but that’s just me, we all have different reactions when switching diets. Recently, I found out about Cauliflower rice and it provided the much needed comfort. I did have a lot of “I can’t believe it’s not butter” moments and the whole illusion of “eating rice” makes me feel very satisfied. 1 cup of cauliflower rice will give you less than 100 calories, 2 grams of protein and only 5 grams of carbohydrates compared to brown rice’s 220 calories and 45 grams of carbohydrates!
Cauliflower Rice Recipe
What you need:
- 1 medium-sized head of cauliflower
- Core the cauliflower, remove green leaves, wash well and dry using a kitchen towel.
- Grate the cauliflower or use a food processor but don’t overdo it. Make sure you end up with a coarse consistency.
- Heat a non-stick pan to medium and cook the cauliflower while stirring occasionally for about 5 minutes. No need to add oil or water because the cauliflower has enough water in it. You might wanna do it in batches if you’re using more than 1 medium-sized head to evenly cook the cauliflower.
Let’s make things a little more interesting. Get your bags ready because we are going for a ride!
First stop – Mexico: In a food processor, blend 2 small tomatoes, half of a red onion, 2 cloves of garlic, a tablespoon of tomato paste, a dash of salt and pepper and a dash of red pepper flakes until smooth. Combine the blend with your riced cauliflower, spread the mixture on a pan, bake for 20 minutes at 350F, after 20 minutes, stir and bake again for another 20 minutes. Top with fresh chopped cilantro and drizzle with lime juice.
Rice is never plain in Spain! Saute diced white onions, 5 cloves of minced garlic and 1 seeded and diced Jalapeno pepper until nice and soft. Add riced cauliflower, cook for 5 to 8 minutes while stirring occasionally. Add chopped kale (stems removed) and cook until wilted nicely. Season with salt, pepper and chili powder. Add halved cherry tomatoes and cook for 2 minutes. Don’t overcook the tomatoes.
Oh yes you can in Japan! On a flat surface, lay out your nori (seaweed wrapper) and fill the entire surface with a thin layer of riced cauliflower (cooked with a little bit of soy sauce and a tiny amount of sugar). At the edge of the wrapper closest to you, line out strings of carrots across the rice. Do the same for the strings of radish, spinach and beetroot. You can basically add anything you like (even raw salmon or tuna) but don’t overstuff it. Roll the wrapper inwards, tuck in any hostile filling and apply a gentle pressure to compress it into a roll. If you have a sushi roller, much better. Finally, cut into desired thickness!
Thank you cauliflower for keeping me sane! You can also try cauliflower rice with Beef Steak! All this talking made me really hungry. I’ll go ahead and grab my cauliflower and grater. I hope you guys enjoyed reading! Eat well, be well, farewell!
How to Make Cauliflower Rice