It’s that time of year that Cauliflower is in season making it a great option for your table and your budget. I love cauliflower and enjoy it differently every season. In the winter I can’t get enough of it in soups like the recent recipe post Moroccan Lentil Soup or the fantastic Cauliflower Soup shared by a customer way back in 2003 that I still make every winter. Cauliflower roasted with olive oil is one of my kids very favorite side dishes. More recently we have been enjoying riced cauliflower. I would love to share that technique in case you are not familiar and a tasty recipe.
There are several reasons riced cauliflower is gaining popularity. One of the reasons is the number of people looking for low glycemic, low carbohydrate, Paleo options has greatly increased in the past decade. Another reason may be that many people are looking for ways to incorporate more vegetables into their diet especially to replace grains. Lastly, many food programs and cooking magazines have featured riced cauliflower with tasty recipes. These are all great reasons to incorporate more incredibly nutritious cauliflower in our diets.
I grew up ricing cooked potatoes to make potato dough for pierogis. It never occurred to me that a ricer would be used for anything else until I saw a riced cauliflower recipe a few years back. Even easier than a hand held ricer is a food processor or blender. To rice cauliflower after you have cooked it simple give it a few pulses.
Several recipes I have come across using riced cauliflower suggest that you use a box grater and grate the raw cauliflower before cooking or pulse it raw in the food processor with the grater attachment. It seems like there are a lot of ways to get the same result, rice sided pieces of cauliflower.
Riced Cauliflower is a great side or to replace rice like in the recipe below.
Lemon & Herb Riced Cauliflower
- 1 head of cauliflower, leaves and stem removed
- 1 teaspoon minced garlic
- 1 small lemon or lime
- 1 handful of your favorite herbs
My two favorite combinations are lime and cilantro or lemon and Italian parsley. Have fun swapping in your favorites and making it your own.
- Half the head of cauliflower and rice the head by grating or in a food processor. Place the riced cauliflower in a pan.
- Mince the garlic and add to the cauliflower in the pan. Cook over medium heat for about 5 minutes, stirring constantly. When cauliflower is slightly toasted, and garlic cooked, remove from heat.
- Toss with citrus and herbs. Enjoy!