Cauliflower is a popular food in the fall and is becoming quite the mainstay on menus and the dinner table. Riced cauliflower is being sold as convenience items in the produce sections and freezer aisle.
What is caulirice is cauliflower minced or chopped fine with a knife or in a food processor until it resembles the look of rice. It is best to use whole fresh cauliflower instead of whole frozen pieces to turn into rice. It can be used in multiple ways such as a substitute for a rice, potatoes or carbohydrate/starch in recipes or as a stand-alone side dish. My personal favorite ready to heat and eat is the garlic-riced cauliflower found in the freezer section of most grocery stores.
You can certainly make your own and here’s how:
Is cauliflower good for us?
Cauliflower is known nowadays as a low-calorie substitute for rice and can even make a unique low carb crust for pizzas or turned into mashed-cauli, a low carb version of mashed potatoes. Loaded with vitamin C and known to aid in the prevention of cancer. It comes in a variety of colors and make for a pretty side or fresh addition to platers during the holidays or on a salad.
Different ways to use cauliflower is to turn it into a low-carbohydrate, low-calorie pizza crust, Spanish flavor caulirice and baked faux tater tot (not taters at all really and one of my favorites). Try using caulirice instead of rice with Asian dishes, lay out a hot cooked spoonful under a seasoned baked chicken breast or fish. Keep it simple and roast it with a little olive oil, salt, and pepper.
How does it measure up against rice?
Websites to Check Out:
Hospitality Dietitian Mindy Diller, MS, RDN, LD email@example.com