I think I’ve mentioned how I pretty much live on rice or quinoa and chicken. This is approximately 85% of my diet when I’m eating normally (well, normal for me). Problem is, I really like the rice/quinoa portion of the meal, and would prefer more of it and less chicken.
I read something (I wish I could remember what it was) that mentioned cauliflower rice. I thought it was going to be a type of rice I could buy at a store, and started searching for more information. I don’t like most vegetables, and don’t like cauliflower unless it is in a stir-fry with plenty of sauce and sauteed to the point it no longer looks like cauliflower. So, I don’t know why I was so interested in cauliflower rice (once I realized I couldn’t just pick it up at the store), but I’m sure glad I was.
During my search, I stumbled across this recipe by EverydayMaven. I followed her recipe pretty much to the letter, including her baking suggestion, but I added a little flavor to the cauliflower with some Wyler’s Chicken Granules. (I also add a sprinkle of the granules when cooking brown rice or quinoa in my rice cooker, just to keep it from being bland.)
What you need:
Head of cauliflower
Quart-size freezer bags
Wyler’s Chicken Granules
Preheat oven to 425 degrees
After you’ve measured your serving onto the baking sheet, you can measure the remaining rice into the quart-size freezer bags, also in 2-cup servings. Put these in the freezer and you have some ready-to-go for next time.
I’ve been eating my cauliflower rice with grilled chicken and I’m loving it. I’ve made three batches now, and I’ve got several bags in my freezer ready to use! It’s a perfect single-serving side to go along with my dinner, and so few calories. I’m a big fan of that combination.
Have any of you tried cauliflower rice before?