When I gave a culinary medicine workshop to a group of medical students visiting from around the country, my goal was to improve their knowledge of cooking and nutrition, which they could then share with their patients. It turned out that they were quite a knowledgeable group, well-versed in both motivational interviewing and knife skills. I taught them how to make grain bowls using different grains, with cauliflower rice being the bonus grain-free option. They asked me to share the recipe, so here it is!
For people who are reducing their carbohydrate intake (for example, following a ketogenic or Paleo diet) or trying to increase their intake of vegetables, cauliflower rice is a great option. You can eat it any way you eat rice — plain, spiced, for a grain salad or grain bowl, or as a base for fried “rice.” In this case, I’m adding cumin seeds and a garnish of cilantro.
Most recipes call for ricing the cauliflower using a food processor. After watching an episode of “The Chef Show,” in which Chef Roy Choi made fried rice using cauliflower and he riced with a box grater, I recently switched my technique. Besides eliminating the need for a food processor, using a box grater produces a more consistent texture.
Servings: 4 1-cup servings