If you haver ever made cauliflower rice with a hand grater/shredder and found cauliflower covering your entire kitchen, then SCROLL DOWN to watch the video, and watch how I end up with ZERO mess using my method.
If you have been eating low carb for a while, you will have heard of cauliflower rice. What is so wrong with rice I hear you say? Rice is incredibly high in carbs and isn’t that nutritious. See the comparison below showing Cauliflower Rice being far superior.
Cauliflower is incredibly low carb, high in fibre, Vit A, Vit B6, and Vit C. The calcium and magnesium are slightly lower, but this is of little concern when eating LCHF because your entire diet will be high in these anyway because we emphasise variety and whole foods.
Another point to remember with rice, is that many people either overeat (who eats just 1 measured cup) so could easily consume a few days worth of carbs in one sitting, or they cut back trying to be good, where in fact they haven’t even consumed the small amount of nutrients stated below.
With cauliflower rice, the sky is the limit. You can eat and eat as much as you like without feeling guilty or feeling bloated and stodgy for hours. When I explain that we have gone low carb, many react saying it is restrictive and not healthy.
I have never eaten so many healthy vegetables in years. I eat more vegetables than many vegetarians I know. My children have never eaten so many vegetables, and such a wide variety. Yes it takes a while to get used to doing things a bit differently, but it soon become the ‘new normal’.
Cauliflower 1 cup serving: 5.3g carbs, 2.5g fibre, 2.4g sugar, Vit A 0.3%, Vit B6 10%, Vit c 77%, calcium 2.2%, iron 2.4%, magnesium 4%
White rice 1 cup cooked : 53.2g carbs, 0.6g fibre, 0.7g sugar, Vit A 0%, Vit B6 15%, Vit C 0%, calcium 0.6%, iron 15%, magnesium 21%
Brown rice 1 cup cooked : 44.8g carbs, 3.5g fibre, 0.7g sugar, Vit A 0%, Vit B6 15%, Vit C 0%, calcium 2%, iron 4.5%, magnesium 21% (% of your daily requirement)
I try and make all my recipes as easy as possible. I don’t use a hand shredder/grater, I don’t pre soak, I don’t pre season…. I shred/grate it all using the blender, then cook in coconut cream and seasoning. All in all it is actually quicker than cooking rice! I like to flavour mine so it is not so ‘cauliflowery’, but plain rice needs flavouring too. Cauliflower rice can really add to the meal, rather than being the vehicle for the meat to go on.
Once you have mastered cauliflower rice, you can flavour it any which way you prefer to match the dinner it will be served with. Coconut cream for a curry meal or garlic or ginger for a Chinese meal.
Grate/shred all the cauliflower using the blender.
Place in a large saucepan and add the coconut cream, coconut, coriander and salt.
Cook on a medium/high heat until softened, stirring occasionally to stop the coconut cream from burning.
Garnish with more coriander and desiccated coconut.
Cauliflower rice can be served with these dishes – can you tell I love curry recipes?
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