Cauliflower ‘rice’ has been on my to-make list for a long time, but for some reason I always imagined it being more of a time-consuming hassle than it is. Truth is, it’s much quicker than cooking rice! I know people are always skeptical of using vegetables in place of typically-called for ingredients, but I am not shy when it comes to this… beet and black bean fudge squares, anyone? :)
This dish is just like your typical fried rice, except that the “rice” is finely chopped up cauliflower for a super-nutritious, lower carb, higher fiber take on the classic dish. You can tell it’s not rice – the cauliflower bits resembling something more like couscous – but it acts like a base for asian veggies and sauces and soaks up the flavor just as rice does.
I have nothing against brown rice and I sure do love myself a side of it when I’m out, but it’s easy to eat way more than a serving size when they stuff an entire take-out container full of it.
Now imagine being able to chow down on a giant bowl of this fried cauliflower rice without one bit of guilt! I see it as a giant warm salad, cause that’s what it is – vegetables topped with a bit of protein and a light sauce. Yum. Now we can have the addicting Chinese carry-out taste, while actually feeling good about our health while we eat it.