Chef and Steward®

Serving the good life!™

  • Home
  • Hire us
  • About
  • Shoot
  • Recipes
  • Videos
  • Cooking Class
  • Media
  • Ethics
  • Coach

Cauliflower “Rice”

January 27, 2011 By chefandsteward 12 Comments

It looks like rice, it feels like rice, it must be… cauliflower! There is a neat trick in the low-carb world – low carb”rice.”  You see, once it looks like it and has the same texture (mouthfeel), has a similar (in this case ultra muted) taste, your brain somehow processes it as a fitting substitute.  Seriously!  You will never miss the post white rice carb crash again! Best of all is that it is quick and easy and it is the perfect way to utilize frozen cauliflower.  If you have freezer space,  we suggest you buy them now in their best, and chop them up and freeze them. Here’s how you make it…

Chop cauliflower into small pieces, getting rid of as many stems as possible.  Steam in just enough water to cook softly. We don’t want to boil it because boiling leaches all the nutrients.

Pour in a container add a pat of butter, and some salt and smash it.  These aren’t potatoes, you are going to have to apply some “elbow grease.”

Plate and serve hot as a side to a gravylicious recipe like Cajun Chicken Gumbo or Jamaican Oxtail Stew.

Share NOW:

  • Click to share on Pinterest (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to share on WhatsApp (Opens in new window)
  • Click to share on Google+ (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Share on Skype (Opens in new window)
  • More
  • Click to share on Reddit (Opens in new window)
  • Click to email this to a friend (Opens in new window)
  • Click to share on Telegram (Opens in new window)

Filed Under: Low carb, Recipe, Side Dishes, Vegetarian Tagged With: Cauliflower

« World’s Laziest Breakfast-Muffin in a Minute Recipe
Low Carb Cajun Chicken Gumbo »

Keep in touch!

Comments

  1. Sweetcooke says

    January 28, 2011 at 4:10 pm

    GP…this is lovely!

  2. chefandsteward says

    February 1, 2011 at 12:09 pm

    Thanks Madam, we are trying to make you proud! After all, you are the one who rekindled my passion for the kitchen and got me into bread making!

  3. Nikki Jacks says

    February 1, 2011 at 4:54 pm

    I use cauliflower in mashed potatoes – half potato, half cauliflower…much healthier and no one knows it’s even there. I got that idea from my cook yourself thin cookbook

  4. chefandsteward says

    February 1, 2011 at 5:00 pm

    Thanks for sharing!

  5. Laurel says

    March 4, 2011 at 6:47 pm

    Wow, that’s a great looking idea! We’re featuring side dishes this week at the M&T Spotlight and I’d love for you to submit this – http://www.makeandtakes.com/spotlight

  6. A little bit of everything says

    March 7, 2011 at 7:57 am

    i’ve combined cauliflower with potatoes, cauliflower with broccoli, cauliflower with squash and the list goes on but never thought of using tine florets as a substitute to rice. what a great idea. thanks for sharing

  7. Mary @ Delightful Bitefuls says

    March 7, 2011 at 9:54 am

    Love this! So creative and tasty! Beautiful photography!

    Great blog; happy I found you!

    Mary xo
    Delightful Bitefuls

  8. chefandsteward says

    March 8, 2011 at 10:23 pm

    Sometimes, we just have to let the food speak for itself. This is a very popular dish for low-carbers when a rice like dish is needed as a side.

  9. chefandsteward says

    March 8, 2011 at 10:24 pm

    Thanks. It is a labour of love and we are happy that you can partake.

  10. Ababa says

    April 3, 2011 at 10:01 pm

    Nice! Definitely trying this today with a peas and mango salad. Will tell you how it goes… forward ever.

Trackbacks

  1. Ital Jamaican Red Peas Stew (Vegetarian/Vegan) | Chef and Steward says:
    March 11, 2011 at 2:35 pm

    […] hot. This is traditionally served with white rice but you may substitute with Cauliflower Rice for a low carb alternative. Makes 4 […]

  2. More Jamaican Comfort Food: Oxtail & Bean Stew | Chef and Steward says:
    May 9, 2011 at 3:18 pm

    […]  Skip the beans if you want to lower the carbs in the dish. Serve hot with Rice and Peas or Cauliflower Rice for a low carb […]

We'd love to hear from you.. Cancel reply

Search

get social

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

About us

Chef and Steward is a chef and wife family blog devoted to enriching and transforming people’s lives through food, travel, lifestyle and wellness and professional coaching.
[Read More...]

SIGN UP FOR OUR FREE EBOOK!

Archives

Work with us

Hire us

Photography Portfolio

Portfolio

Recipes

Recipes

Join us on Facebook!

Join us on Facebook!

Follow Us Twitter

My Tweets

Popular Posts

What is Allspice, Pimento, Jamaican Pepper?
Free Cooking Class: How to Fabricate a Chicken
How to cook a wicked Jamaican Plantain Porridge
How to Roast a Jamaican Jerk Turkey to spice up your Christmas or holiday table
Filipino Chicken and Pork Adobo
Crustless Calalloo (Amaranth) Quiche | Low Carb, Paleo, Gluten Free
Sweet Potato Pudding (Vegan)
Cooking Class: How to make buttermilk
Best Squid Ceviche (Simple Recipe)

connect

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
Cauliflower Pesto Pasta Keto Paleo Lowcarb Glutenfree Diabetic Vegetarian
Tropical Christmas Salad for a Jamaican, Caribbean and Island Style Holiday Table

© 2010–2018 · Chef and Steward · view portfolio on www.kariheron.com · Log in

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.