Cauliflower is one of those vegetables that low carbers have found ways to disguise into things that are forbidden on the diet. Cooked cauliflower that is processed well with butter, cream, garlic and cheese makes a great substitute for mashed garlic potatoes.
I find a food processor is worth the price when it comes to preparing cauliflower. I use it to make my “faux” mashed potatoes.
I also use the grating blade to make cauliflower rice. Once finely grated in the processor, I put it in a covered glass Pyrex casserole dish and microwave it for about 5 minutes.
There’s no need to add water as there is water already in the cauliflower that steams it in the microwave. It’s so quick to make, it’s a great staple for the low carb diet.
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I just discovered a recipe using cauliflower rice that is so good my 13 year old daughter ate it without detecting that it contained a vegetable she would never eat. My daughter is extremely picky and hates just about every vegetable known to man.
Even when she was a baby, she would spit out the mashed vegetables I tried to feed her. Skinned cut apples are one of the few fruits she eats.
I’ve also been able to get her to eat blueberries and grapes. However, vegetables are something she rarely touches so I knew I found a great recipe when my daughter told me how delicious the cauliflower rice concoction smelled when it was in the oven.
She also rushed to try a piece when it came out and told me that I should make it more often. I will post that amazing recipe next.
For now, here is the basic tried and true method for making cauliflower rice. If you don’t have a grating blade, the cauliflower can be chopped fine by pulsing in the processor or just cut by hand.
- 1 head cauliflower, grated or finely chopped
- Place grated or finely chopped cauliflower in a covered microwave dish. Microwave about 5 minutes or until just tender.
Carbs per serving: about 1.6 grams