Cauliflower rice is an extraordinary low carb recipe that fits about any feast plan (keto, paleo, Whole30, vegetarian)! It’s anything but difficult to make a major bunch—and stock your fridge or cooler with a prepared to-cook, 5-minute side dish that goes with pretty much anything. Here’s the means by which to make cauliflower rice for various dinners.
It sounds unrealistic, correct? Probably not! Trust it! Cauliflower rice is astounding stuff! From one basic vegetable comes a base that mirrors the taste and surface of white rice. This is a game-changing nourishment revelation for some individuals. It’s ideal for sautés, makes astounding seared rice and can be delighted in for any dinner (even breakfast)!
I like to keep a major bowl of riced cauliflower in the fridge. It goes on for a couple of days, and it’s anything but difficult to simply scoop out two or three cups to prepare with supper. On the off chance that you have to keep it longer, riced cauliflower solidifies flawlessly, particularly crude.
Along these lines, in case you’re prepared for an extraordinary low-carb rice swap, try cauliflower rice out. It’s a quick and simple weeknight side, particularly on the off chance that you rice the cauliflower early. Keep some available and you may begin to consider how you at any point oversaw without cauliflower rice on the menu!
You can serve this rice with Kung Pao Tofu
Incredible for feast prep—stock your icebox or cooler with this prepared to-cook, 5-minute side dish that goes with pretty much anything.
- 1 head cauliflower
- 1 tablespoon olive oil ghee, or bacon fat
- sea salt
- fresh ground pepper
- Cut cauliflower into large florets.
- Pulse cauliflower in food processor with chopping blade, rice cauliflower using the shredding blade on the food processor, or grate by hand on a box grater.
- Heat fat in a large frying pan or skillet over medium heat. Add cauliflower rice and saute until just cooked through (about 5 minutes). Season with salt and pepper to taste.
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