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 for prep

What you need:
Head of cauliflower
Large knife
Cutting board
Food processor
Large bowl
Quart-size freezer bags
Wyler’s Chicken Granules

Step one:
Preheat oven to 425 degrees

Remove all leaves from around the base of the head. Break as close to the stem as possible.

Step two:

Cut cauliflower into large pieces, leaving the core in tact.

Step three:

Throw core out (bottom right corner) and cut or break cauliflower into medium-size florets.

Step four:

Put florets into food processor in small batches. Make sure not to add too many, or it will not chop everything.

Step five:

Once cauliflower is finely chopped, move from food processor bowl to a larger bowl until entire head is processed.

Step six:

Spray a baking sheet with cooking oil (one with edges will be beneficial). Measure a 2-cup serving spread a into a thin layer on the baking sheet.

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.

Step seven:

Sprinkle with chicken granules (or whatever spices you like), and bake for 15 minutes at 425 degrees.
I bake it for 7 minutes, pull it out and stir it around, then spread back out into a thin layer and bake it for another 8 minutes.

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?