I came across low carb cauliflower rice when following Atkins a few years ago and have used this recipe successfully. The original creator of the rice recipe is unknown, but this has led to many variations and methods. I have endeavoured to make mine spicy on numerous occasions and it has worked well, especially using dry roasted cumin seeds and home made fried & dried onion, green chilli too off course, rounded off with sprigs of fresh coriander. Also lightly braised it in onion and chilli and even used it as a breakfast meal of cauliflower and egg!
October 2015 Update
My 2013 introduction to low carb cauliflower rice has indeed been much improved. The dry frying method, in a non stick pan is decidedly boring! Over the past year and more, I’ve enjoyed cauliflower rice made as this edited recipe shows, and it works well with each attempt!
The recipe below makes 3 cups of cauliflower rice, which can be refrigerated for use later but I would advise making a fresh batch each time you decide on adding this to bulk up your meal, low-carb style.
600g fresh cauliflower, pulsed in a food processor to produce rice
1 tblsp extra virgin olive oil
1 small red onion, finely slice
½ tsp freshly ground garlic
½tsp cumin seeds
2 tblsp chopped spring onion
2 green chillies finely chopped
salt and pepper to taste (I used Organic range coconut and lemongrass salt)
½ ½ cup home made chicken or vegetable stock or water
Optional – a touch of tumeric powder and the juice and zest of half a fresh lime
- Heat the oil, add in the onion, cumin seeds, garlic and chilli.
- Saute until the onions are translucent
- Add in the riced cauliflower, tumeric powder if using, and the stock
- Season as desired and cook, uncovered on medium heat, stirring until the rice is cooked, for about 15 minutes.
- Mix in the chopped spring onion and if preferred coriander or fresh Italian parsley.