Rice was a staple in my house growing up. Whether it was piled under beans or picadillo, rice was part of our culture.
I stopped eating rice when I decided to loose weight. I sought alternatives like quinoa and couscous. I will make wild rice from time to time. But, there are these moments where nothing other than white rice will do.
Last months, Consume Reports findings on arsenic levels in rice sent me scrambling. Arsenic, a cancer causing agent, can be found in rice baby cereal, rice cakes, quinoa, wild rice, brownie mix! I needed an alternative to rice that wasn’t going to be potentially harmful to my family.
After researching, I came across cauliflower rice. I am not going to tell you that it’s the exact same. Nothing can replace a great bowl of fluffy white rice but it has the texture and taste to satisfy.
A few batches into it and trials and the kids will willingly eat it! That is always the best test.
Notes on cauliflower rice: it is sturdier and perfect for spicier meals. It can not be used in place or rice in casserole recipes. It doesn’t soak up liquids as well. It can be frozen and stored before cooking. And, there is a way to cook it in the oven but I am always running behind and just toss it on the stove.
- 1 head of cauliflower
- 1 tbsp butter
- 1 garlic clove, diced
- Wash and remove the stem from the cauliflower. Cut into smaller pieces and place in food processor.
- Pulse in food processor until small, rice-like pieces form. (You can also grate on a cheese grater.)
- Heat butter on a skillet on medium heat until melted.
- Add garlic and sauté for 1 minute.
- Add cauliflower and sauté for 4-5 minutes.
- Season with salt and pepper to taste and serve.