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I can’t take credit for the idea of turning cauliflower into rice, but it’s too good not to share. I originally found this recipe through a friend of mine who was doing a high-protein diet and this was a way to avoid carbs from regular rice. While I’m certainly not advocating that kind of eating style, I do love this recipe. I’ve made it before using added oils, so the other night I tried it without oil and it was great!
To avoid confusion, the only ingredient here is cauliflower. I use about two cups worth, rinsed and broken into florets:
You’ll need a food processor at this point to transform the florets into “rice.” It literally take 20 seconds and you get this:
Now you’ll just need to heat up a little water in a pan and water-saute some chopped shallots or onion and about 2 cloves of garlic:
The last step is to add about a teaspoon of curry powder for flavor. If you wish, you can stir in a tablespoon of Earth Balance for additional flavor. I served my cauliflower rice along with a falafel burger and a salad. The leftover cauliflower heated up in the microwave nicely the next day for leftovers, too.
I am wrapping up my spring semester of my MPH program and am almost done with my Epidemiology class. I must say it wasn’t the most exciting course and I’m happy to move on, although I do have to take a Nutritional Epi class in the fall. This summer I’m doing my 200-hour practicum for my degree that is based around healthy cooking demos for seniors. Should be fun! Have you ever done a cooking demo and have any tips for me? Or, what kinds of dishes you would want to learn about at a cooking demo?