Cauliflower is a perfect replacement not only for potatoes but also for rice when grated thinly. You won't tell the difference!
This yummy, low-carb substitute for regular rice can be served as a side as a replacement for rice or added to, to make a dish of it's own.
One medium cauliflower generally makes around 4 cups of cauli-rice.
There are 3 different ways you can cook the cauliflower: microwaved, pan-roasted or oven-baked.
Remove the leaves and the hard centre core of the cauliflower and cut into florets. Wash the cauliflower and drain well.
Once dry, grate with a hand grater or in a food processor with a grating (or regular) blade. Pulse until it looks like rice. A grating blade will make it look closer to real rice.
Microwaved: Place the processed cauliflower in a microwave safe bowl and cook on medium-high for 5-7 minutes. You won't need any water when cooking in the microwave.
Pan-roasted: Alternatively, you can briefly cook the "rice" on a pan greased with butter or coconut oil or add directly to the pot with meat or sauce you plan to serve it with.
Oven-baked: Preheat the oven to 200℃ / 400℉. Spread the grated cauli-rice over a baking sheet lined with parchment paper and cook for 12-15 minutes flipping 2-3 times.
For more flavour, add spices, season the cauli-rice with pink Himalayan salt and add a tablespoon or two of butter.