The first time I read about cauliflower "rice" I cringed.  It was whilst reading the South Beach Diet book and I just couldn't imagine it tasting any good.  A big reason for that was because a few years back, whilst eating at some posh restaurant in Paris, my husband and I were served an amuse-bouche (a pre-appetizer) which was quite frankly, at least to us, disgusting.  Perhaps we just didn't have distinguished enough pallets, I dunno...but in any case, it was enough to put me off of cauliflower for a LONG time.

So, back to the South Beach Diet book.  I thought that perhaps I would try giving cauliflower another try, but until today, I have put it off.  It's a shame I did because actually, I liked this.  I was completely surprised that I would and I see numerous possibilities!  The following recipe is for a simple version of the dish, however I have seen recipies online that transform this versatile dish to match many other types of cooking: cauliflower paella, risotta, chinese-style fried rice, even rice pudding!  So, really the sky's the limit and you can use your imagination to suit this to your own needs.  As I experiment with different types of cooking, I'm sure that you'll see cauliflower rice again.

Low Carb Cauliflower "Rice"
2-3 servings

1 medium sized cauliflower head
2 tbsp canola oil
1/4 tsp salt
1/4 tsp ground black pepper
2 tbsp chopped parsley (fresh or frozen)

1. Using either a hand grater or a food processor, shred the cauliflower.
2. Heat the oil in a pan.  When hot, pour the cauliflower in.
3. Add salt, black pepper and parsley.
3. Sauté for about 4-5 minutes

Serve hot.

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