Healthy Cauliflower Rice
A hearty alternative to rice that is very versatile and simple to make
- 1 medium head cauliflower
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ½ - 1 teaspoon garlic powder
- ⅛ teaspoon turmeric powder
- 2 Tablespoons extra virgin olive oil
Grate the cauliflower using the large holes of a grater or you can finely chop with a sharp knife. Line a large colander with 2-3 sheets of paper towel and place the grated cauliflower on top. Leave for at least 10-30 minutes to drain excess moisture.
Heat the oil in a large shallow pan (preferably nonstick) using medium heat. Add the grated cauliflower and sprinkle the spices evenly on top. Stir well.
Cook while stirring for 5-8 minutes. Adjust seasoning, if needed. The “rice” should be cooked but still firm.
*Cauliflower comes in different sizes. You might need to adjust the seasoning depending on the size you’re using. Yield in mine was about 8 cups.
**Use it as you would with rice. I just draw the line with dishes with a lot of broth like Sinigang.
***You can add any spice that you like or have at home. You can use fresh garlic instead of the powdered one.