One of the things I go crazy over every time I go Keto is the carbs. I go through withdrawal like no other. I am always on a quest to find ways to “substitute” my rice or pasta or bread. And let me tell you it’s not easy.
I’ve heard about Cauliflower Rice quite a bit although I’ve always been too afraid to try it in the past. But I finally got off my butt and just went for it. I was making Korean Beef and knew I wouldn’t be satisfied without some kind of rice substitute. I knew the meat would NOT be enough to satiate me.
I did a quick Google search because I surprisingly didn’t have this pinned on any of my Pinterest boards. (Shocking!) But I found a recipe that was very easy to follow and put my nerves at ease for going out on a limb to try this.
Now, a quick up front warning. This does not taste like rice. Don’t expect it to. The texture is really not like rice either. So please, don’t expect it to be a perfect low-carb substitute for rice by taste or texture.
That said, it does give a nice quality to a dish where you would normally want to serve rice. I can understand why it’s used as the rice substitute. The chunks of cauliflower break down nicely into small bits. It kind of reminded me of grits but much thicker and without the creamy sauce they get served in (as far as texture goes.)
The great thing about cauliflower is that it’s a very bland ingredient and does well to hold in other flavors. I recommend giving this a try. And another word of caution: if you serve this with something that has a salty sauce (like soy sauce!) don’t put all the extra salt in your Cauliflower Rice. You will be miserable! (Yes, it happened to me!)
But I will definitely be making this again when I desperately need something to fill that starchy void in my low-carb dishes.
This Cauliflower Rice recipe brought to you by: allrecipes.