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Cauliflower Rice

About

Brenda Gantt

I am a self-taught cook. I started cooking around 18 years old. I stood in the kitchen and watched my mother, who was my biggest inspiration at the time, cook.

Many thanks to Fran McCullough! I got this idea from her book Living Low Carb, and it’s served me very well.

Yield: About 3 cups, or 3 servings, each with 5 grams of carbohydrates and 2 grams of fiber, for a total of 3 grams of usable carbs and 2 grams of protein.

 

INGREDIENTS 

  • 1/2 head cauliflower

 

INSTRUCTIONS 

  2. Simply put the cauliflower through your food processor using the shredding blade.
  3. This gives the cauliflower a texture that’s remarkably similar to rice.
  4. You can steam, microwave, or even saute it in butter.
  5. Whatever you do, though, don’t overcook it!

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