Low-Carb Cauliflower Rice with Carrot and Garlic

Oh wow, once I tried this I just couldn’t stop making it hehehe. Cauliflower rice, or cauliflower couscous, call it whatever you like, is just such a simple and delicious way to cook cauliflower. The texture ends up surprisingly similar to rice or couscous, therefore the name, though I’ll be honest with you, the flavor is a little different hehehe, maybe a touch more toasted or smoky, and honestly that’s part of what makes it so good. It has quickly become one of my all-time favorite ways to cook cauliflower, and since there’s no actual rice involved, it’s naturally gluten-free and super low in calories ;D

This recipe is pretty straightforward, the only twist is that I also threw in some finely chopped carrot and a clove of garlic, and it makes all the difference. There’s really nothing to it, and just to prove how good it turned out, there were absolutely zero leftovers, none. 😀 Let’s check the recipe!

Low-Carb Cauliflower Rice with Carrot and Garlic

Servings: 2
Time: 30mins
Difficulty: Easy
Rating: ★★★★★
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Two ingredients, one pan, zero excuses. Hehehe you can blitz your way to an amazing side! ;D

Ingredients

Cauliflower – 300g (+/- 1/2 head)
Carrot – 1
Garlic – 1 clove
Olive Oil – A drizzle
Pepper – A pinch
Salt – A pinch

Directions

Separate the cauliflower head, leaving the stems uncovered, and chop everything until it resembles rice grains (or similar size). Note that it’s better to use a food processor or chop by hand than an immersion blender, which will create more of a creamy texture than a finely chopped mixture.
Remove the chopped cauliflower to some kitchen paper to remove excess water. Now, chop the carrot and garlic and add them to some kitchen paper as well.

Add the chopped cauliflower, garlic, and carrot to a frying pan with a drizzle of olive oil. Season with salt and pepper and cook over medium heat for about 6 to 8 minutes. In my case, I cooked it a little longer just to brown it further.

And that’s it! It’s that simple, taste and adjust the seasoning and its ready to serve as an accompaniment to any dish ;D Enjoy!

Notes & Tips: You can absolutely season this “rice” the same way you’d season a traditional couscous, and it works beautifully. A little paprika, cumin, cinnamon, fresh cilantro, cayenne, or turmeric will all taste fantastic. Don’t be shy with the spices, they really elevate this dish.

This is also a perfect side for anyone watching their diet, it’s filling, genuinely satisfying, and way lower in calories than regular rice or couscous, which makes it almost feel like cheating. I’ve shared this recipe with a bunch of people and every single one of them loved it, no exceptions.

The only thing you really need is something to finely dice the cauliflower and carrot, and you have plenty of options there, from a regular blender to a hand blender, a food processor, or even just a good knife and a bit of patience. Just note that a hand blender can sometimes over-process it into a paste if you’re not careful, so pulse in short bursts and keep an eye on the texture. Overall though, it’s one of the easiest and most rewarding things you can make, and once you start, it’s hard to stop ;D

(Also if you blend too much into a paste, then make cauliflower soup or mashed cauliflower, don’t throw away good food! ;D)

This recipe for Low-Carb Cauliflower Rice with Carrot and Garlic was originally created on BakeAfter.com. Esta receita de Couscous de Couve-Flor e Cenoura foi publicada em português no Iguaria.com.