Here's How To Make A Healthy, Low-Carb Version Of Rice
When it comes to low-carb substitutes, cauliflower rice seems to be all the rage these days.
Cauliflower's unassuming flavor and color make it a chameleon that can take on the looks and flavors you want it to.
And once pulsed in a food processor, the cruciferous vegetable can sneakily resemble white rice grains. Though not a perfect substitute, it's similar to rice in that it's a blank canvas begging to be added onto.
Plus, turning your cauliflower into "rice" is pretty simple.
Start by preheating the oven to 425 degrees and cutting a whole head of cauliflower in half.
Cut out the core, and then break up any bigger florets so they are all roughly the same size.
In batches, use a food processor and pulse until the florets have broken down into rice-sized pieces.
If you don't have a food processor on hand, a box grater can also be used to rice the cauliflower.
Then simply spread the riced cauliflower onto a sheet pan and roast for about 15 minutes, tossing once halfway through to ensure even roasting.
Once it's done, dress it however you please and you're good to go.
Check out the video for a closer look at how it's done and see the full recipe on Tasting Table.