If you’re like me, you typically go for seconds.
Also, if you’re like me, those seconds can include an extra serving of carbs, carbs that you don’t need.
Or, leaving the carbs out of this, maybe you’re a big fan of sauce dishes like curry or tajine. Or you like (ok LOVE) fried rice.
Rice, couscous, pasta, and potatoes. All carb heavy. All delicious.
All not necessary.
Let me introduce you to a secret weapon: cauliflower rice.
It’s probably the easiest dish I make, it’s pretty healthy, and goes with so much.
Here’s how to make it…
- Cauliflower, typically one head is good for two to four people/servings.
- Garlic salt, or just salt
- Sesame oil, coconut oil, or an oil or grease that matches the flavor of the main dish.
What You Do
- Chop/tear up the cauliflower into smaller flourettes. This make it easier to blend.
- Get out your food processed with the blade. Blend up the cauliflower until it’s the size of couscous. Even the stalks can be blended like this.
- Now, you can serve it cold if you like, but I like to cook it a little.
- In a pot, put a tablespoon of the sesame oil (or whatever you’re using). On high, mix in the cauliflower and some garlic salt to taste. Add a little more oil if necessary. Be careful, as you can overcook this easily. If you do, no worries, you have cauliflower mashed potatoes!
- Serve on the side of or under your main dish.