Low-Carb Cauliflower Rice 3 Ways

Ingredients makes 4 servings

• Basic Cauli-rice:
• 1 medium cauliflower (720 g/ 1.6 lb)
• 2 tbsp ghee or other healthy cooking fat (30 ml)
• Sea salt and freshly ground black pepper, to taste
• Masala Cauli-Rice:
• 1 tsp garam masala
• ¹/₂ tsp onion powder
• ¹/₄ tsp turmeric powder
• ¹/₈ tsp chili powder
• Lemon & Herb Cauli-Rice:
• 2 tbsp fresh herbs such as basil, oregano, thyme, and parsley
• 1 tsp fresh lemon zest
• ¹/₂ tsp garlic powder
• Spanish Cauli-Rice:
• ¹/₂ tsp onion powder
• ¹/₂ tsp garlic powder
• 2 tbsp tomato paste (30 ml)

Instructions

1. Run the cauliflower florets through a hand grater or food processor with a grating blade. Pulse until the florets resemble grains of rice.

2. Grease a large saucepan with ghee and add all the aromatics for the preferred cauli-rice recipe: Masala, lemon & herb cauliflower, or Spanish.

3. Mix and cook over a medium-low heat for up to 1 minute. Add the cauliflower rice and cook for 5 to 7 minutes, stirring constantly. Season with salt and pepper, and serve with slow-cooked meat and sauce.

4. To store, let it cool down and place in an airtight container. Refrigerate for up to 5 days.