Delicious rice swap

I think I’ve mentioned how I pretty much live on rice or quinoa and chicken. This is approximately 85% of my diet when I’m eating normally (well, normal for me). Problem is, I really like the rice/quinoa portion of the meal, and would prefer more of it and less chicken.

I read something (I wish I could remember what it was) that mentioned cauliflower rice. I thought it was going to be a type of rice I could buy at a store, and started searching for more information. I don’t like most vegetables, and don’t like cauliflower unless it is in a stir-fry with plenty of sauce and sauteed to the point it no longer looks like cauliflower. So, I don’t know why I was so interested in cauliflower rice (once I realized I couldn’t just pick it up at the store), but I’m sure glad I was.

During my search, I stumbled across this recipe by EverydayMaven. I followed her recipe pretty much to the letter, including her baking suggestion, but I added a little flavor to the cauliflower with some Wyler’s Chicken Granules. (I also add a sprinkle of the granules when cooking brown rice or quinoa in my rice cooker, just to keep it from being bland.)

What you need

What you need for prep

What you need:
Head of cauliflower
Large knife
Cutting board
Food processor
Large bowl
Quart-size freezer bags
Wyler’s Chicken Granules

Step one:
Preheat oven to 425 degrees

Remove all leaves from around the base of the head. Break as close to the stem as possible.

Remove all leaves from around the base of the head. Break as close to the stem as possible.

Step two:

Cut cauliflower into large pieces, leaving the core in tact.

Cut cauliflower into large pieces, leaving the core in tact.

Step three:

Throw core out (bottom right corner) and cut or break cauliflower into medium-size florets.

Throw core out (bottom right corner) and cut or break cauliflower into medium-size florets.

Step four:

Put florets into food processor in small batches. Make sure not to add too many, or it will not chop everything.

Put florets into food processor in small batches. Make sure not to add too many, or it will not chop everything.

Step five:

Once cauliflower is finely chopped, move from food processor bowl to a larger bowl until entire head is processed.

Once cauliflower is finely chopped, move from food processor bowl to a larger bowl until entire head is processed.

Step six:

Spray a baking sheet  with cooking oil (one with edges will be beneficial). Measure a 2-cup serving spread a into a thin layer on the baking sheet.

Spray a baking sheet with cooking oil (one with edges will be beneficial). Measure a 2-cup serving spread a into a thin layer on the baking sheet.

After you’ve measured your serving onto the baking sheet, you can measure the remaining rice into the quart-size freezer bags, also in 2-cup servings. Put these in the freezer and you have some ready-to-go for next time.

Step seven:

Sprinkle with chicken granules (or whatever spices you like), and bake for 15 minutes at 425 degrees. I bake it for 7 minutes, pull it out and stir it around, then spread back out into a thin layer and bake it for another 8 minutes.

Sprinkle with chicken granules (or whatever spices you like), and bake for 15 minutes at 425 degrees.
I bake it for 7 minutes, pull it out and stir it around, then spread back out into a thin layer and bake it for another 8 minutes.

I’ve been eating my cauliflower rice with grilled chicken and I’m loving it. I’ve made three batches now, and I’ve got several bags in my freezer ready to use! It’s a perfect single-serving side to go along with my dinner, and so few calories. I’m a big fan of that combination.

Have any of you tried cauliflower rice before?

2 thoughts on “Delicious rice swap

  1. I eat Quinoa all the time too!! I love it. There’s so much you could do with it! I’ve been wanting to make cauliflower rice for quite some time now .. I don’t know why I haven’t gotten to it. And I LOVE cauliflower! I’ll have to make this soon!! Xoxox

    http://www.rootedinsalt.com

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