Low Carb Rice
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g cauliflower florets
- 10 g butter
- salt
- nutmeg
- Broth, grains
Print Recipe
Pin Recipe Instructions
- Remove the stalk from the fresh cauliflower.
- Cut the florets into pieces of the same size and then shred them briefly to rice size with the pulse button with the food processor or the chopper. Make sure that the grain size is even, re-shred or nibble pieces that are too large.
- Melt the butter in the pan over a high heat, add the raw shredded cauliflower without adding water and stir well.
- Salt or season with 1-2 pinches of granulated stock (tastes a little better, but doesn`t have to be).
- Now fry the cauliflower rice until golden brown, stirring it every now and then or tossing it in the pan, turn off the heat after about 10-15 minutes and season with a pinch of nutmeg.
- Hints:
- - The cauliflower rice tastes in no way like rice but like delicious buttered and roasted cauliflower, so in my opinion a thousand times better and of course healthier. Only the size and the consistency are reminiscent of this.
- - After shredding, don`t let the crowd confuse you, a lot of water will still evaporate.
- - Frozen goods do not work because they water too quickly and the cauliflower can become too soft or sticky when shredded.
- Variations:
- - Cut 4 mushrooms into very small pieces, add them to the rice halfway through the cooking time and fry them with them. Seasoning.
- - Put a heaped tablespoon of lean bacon cubes with the cauliflower in the pan.
- - I deliberately avoid herbs here so as not to disturb the roasted cauliflower taste.
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