Down here in south Louisiana we use rice for everything! And I mean EVERYTHING!
Whether it’s in a gumbo, with red beans, or in an etoufee’ rice is used a lot. It’s a southern staple!
There is a lot of debate out there about whether rice is good for you or not. Rice is gluten free, so a lot of people don’t think it is as bad as other grains which contain gluten. However, rice, particularly white rice is high on the glycemic index and very much refined. So all the good stuff, like vitamins and minerals has been taken out.
Well, one of my biggest troubles is trying to enjoy the southern comfort foods I have grown up with, while still managing to eat a healthy balanced meal. So, my biggest problem was obviously, finding a rice substitute! Until, I discovered how easy cauliflower “rice” is to make.
I was definitely a little weary about eating cauliflower “rice.” Would it really be the same? Could I actually eat the foods I love so much with a rice substitute?
Well the verdict is still out but, I did use the cauliflower “rice” with one of my Monday staples? If you are from Louisiana then you definitely know what I cooked!
If not, then stay tuned for my next post to see what I concocted with the cauliflower “rice.”
In the meantime here is the recipe for my “Garlic and Oregano Cauliflower ‘Rice'”
STEP 1: Buy a head of cauliflower and chop it into florets
STEP 2: Place in food processor, fill with water, and pulse several times until cauliflower has the consistency of rice
STEP 3: Strain water with a mesh strainer and transfer cauliflower “rice” to mixing bowl
STEP 4: Mix 1 tablespoon of extra virgin olive oil, 2 tablespoons of minced garlic, and 1 teaspoon of Créole seasoning. Now I like spicy food, well because I’m from the south. If for some reason you don’t like your food with a little extra flavor, then you can definitely skip the Créole seasoning!
STEP 5: Spread the seasoned cauliflower “rice” on a baking sheet and sprinkle with oregano. I didn’t actually measure this step, I just sprinkled and used my best judgment as far as how much I wanted to use on the “rice.” If I had to guess, I would say it was probably 2 tablespoons worth.
STEP 6: Place in preheated oven at 400 degrees F and bake for 20 minutes. After 20 minutes, take out the rice and flip it to the other side. Bake again for 15 minutes. I like a little crisp to my cauliflower rice so after the 15 minutes I turned my broiler on for another 5 minutes.
And, VOILA! Cauliflower “rice!”
Do you have any recipes that would be great with cauliflower “rice?” Or do you have another way of making this delicious side item? If so, let me know in the comments below, and link to your post! I always love hearing from my readers!
AND, IN CASE YOU DIDN’T KNOW:
HEALTH BENEFITS OF CAULIFLOWER
- Helps fight cancer
- Supports the cardiovascular system
- Supports the digestive system
- Supports brain health
- Supports strong bones
- Filled with antioxidants and phytonutrients