Cauliflower is quite an unusual ingredient to be found in recipes, but we love experimenting with it. From the first time I tried it in a roasted vegetable medley, there’s no going back! Since people eat with their eyes (and don’t try to deny it), we would think of cauliflower as a vegetable lacking the vibrant colors that others have. But the irony of this mysterious character is that it’s very versatile and practically goes into anything.

And when I say anything, I mean it! With a rise of grain-free and paleo lifestyles, people have been looking to it as a way to make versions of carb-filled foods. That’s why I think cauliflower has some magic behind it, because it literally can transform into what it wants.  Grain-free pizza crusts, sauces, mashed “potatoes” and even rice. But even if you’re not on the grain-free bandwagon, this rice recipe I’ll be showing you is a creative way to include more vegetables in your diet.

I’m super excited to show you this, because it truly is the portal to a bunch of other cauliflower-enchanted dishes. And the best part is that it’s SUPER easy and you can enhance the flavors anyway you want!

Another reason to love this is that you can eat as much as you want without all the carbs and calories. I’m not saying this out of criticism to ordinary rice, but sometimes it’s interesting to change it up a little. It’s what cooks do, right? They have granted permission to take a simple dish and kick it up a notch. And besides, do you know the average serving size for regular rice?  Half of a cup! Trust me, nobody is only going to eat just a half-cup. We’re human and we want are satisfaction!

However, let me clarify something: You are going to have a lot of this from one head of cauliflower! It’s all about the flavors you add to it that makes it shine bright. You could even turn this into a fried rice which is dynamite!

Cauliflower Rice

Created by Clean Eating Teen on February 26, 2017

Ingredients

• 1 head of cauliflower
• 2 tbsp. butter
• 1 tsp. minced garlic
• 1 carrot
• 1 onion, diced

Instructions

1. Place the florets in a food processor. Pulse until it has the consistency of rice.
2. Heat the butter in a skillet over medium heat, then add your cauliflower and spices. Cook for a few minutes. Now, pulse your carrot and onion in the processor until same consistency. Add the carrot and onion mixture to the cauliflower. Cook until carrot and onions are tender.
3. Add salt and pepper to taste and serve