Some are better than others, for sure, but one of my absolute favorites involves turning cauliflower into “rice.” This one is a real culinary magic trick and will save you a couple hundred calories. Most rice is in the 200 calorie neighborhood for a one-cup serving. And a cup of rice really isn’t much at all. However, there are some dishes that you simply can’t serve without rice, especially a good stir fry. On Friday night, we ate slow-cooker jambalaya over brown rice and then afterwards talked about how the 200 calories worth of rice ruined an otherwise decent dinner, calorie-wise. So on Sunday, when we were having citrus chicken stir fry, we went with cauliflower rice, with no regrets.
You take a head of cauliflower (for me, usually bigger than a softball but smaller than a bowling ball), wash it, cut it into florets, and then grate it. The food processor makes quick work of it. Biggest downside to the prep is the “mess.” I find that little pieces of cauliflower fly everywhere no matter how careful I am. In any case, take the grated cauliflower, put it in a microwave-safe dish, add a couple tablespoons of water (I usually use around 3…just enough to wet it so it will steam; you really don’t want the cauliflower to swim and when it’s done you need it dry, like normal rice), cover it, and zap it for about 7 minutes. Then I mix in whatever I think goes with what I am serving. So with a citrus stir fry I went with lime zest/juice, salt, and pepper. The possibilities are endless. Do a Google search.
Under a delicious stir fry is one place where cauliflower rice has a happy and permanent home in my diet. And it’s faster to cook too.
Try it. Please. And let me know how it goes.