Using cauliflower as a rice substitute isn’t my invention, but it works really well in many things. I do add riced daikon radish to my cauli-rice and that may be my original addition, but others may have also stumbled on this combination. The flavors go well together and while it doesn’t taste like rice – I think it’s tastier – it does give you a rice-like base for dishes you usually use rice in. If you want a bit more of the rice texture and starchiness, then add in a tablespoon of rice. It increases the carbs a little, but it isn’t as bad as a whole serving of rice!

1 cup of thawed Cauliflower florets or you can use fresh
1 cup of peeled Daikon Radish cubed (about 2 inches of a 2 1/2 inch around root)
1/4 cup Chicken Broth or water
1/2 teaspoon Salt
1 tablespoon Butter
pinch of Pepper

Put the cauliflower and daikon into a food processor and process until they are the size of rice kernels. In a heavy skillet, melt the butter, then add the riced mixture, stir into the butter, then add the chicken broth or water and seasonings. Bring to a boil, then lower the temperature to a simmer and cook for about 20 minutes. Stir occasionally and add water if it starts to get too dry. You can add sliced mushrooms or asparagus or other vegetables to the mixture if you wish.

Makes 4 servings

Basic recipe Nutrition Info:
Calories: 42.9 Fat: 3 g Net Carbs: 2.2 g Protein: .9 g

Posted on 8/1/2013