Crack Cauliflower Rice

I went through a zoodle phase. All my close friends know how much I love and adore my spiralizer- and how mad my mom would get when I spiralized every single vegetable in my house without her permission. I still love zoodles- but honestly, they aren’t the most versatile thing and often times they are kind of watery if you don’t cook them the right way. This past year, however, I discovered my spiralizer is also a ricer and then came my next phase- cauliflower rice. If you’re reading this and thinking “shit I don’t have a spiralizer or a ricer” don’t worry. The majority of the time, especially now that I’m back at school, I buy my cauliflower rice frozen and pre-riced. On a side note: NEVER buy the non-frozen pre-riced cauliflower because that shit is like $10 where a bag of frozen cauliflower rice is $2 and doesn’t have any added sodium or preservatives. It’s the biggest game changer ever. And I mean EVER. First off, it’s mad easy to cook, like if you have opposable thumbs and basic cooking knowledge (basic as in “I can kind of make toast” basic cooking knowledge) you can make this recipe. Second off, it’s so versatile and high volume (keeps you full). I eat cauliflower rice probably every other day and never get sick of it because I can make it so many different ways with so many different proteins, vegetables, and herbs. I’m literally eating cauliflower rice as I’m typing this. Some frozen cauliflower rices (Green Giant has great ones) come with vegetables premixed in without any seasoning or salt. I think that’s pure genius. Forget quantum mechanics- Green Giant blew my damn mind. I could probably go on for hours about how much I love cauli rice, and I will at a later point, but right now I’m just going to give you my very basic, go-to cauliflower rice recipe. Try not to get addicted. Or actually, try (it won’t be hard) to get addicted- I swear your body is gonna start sending you thank you notes.

Ingredients:

  • 2 cups frozen Cauliflower rice (about 1/2 a bag of Green Giant bag)

  • 1/2 Tbs. olive oil (can also use coconut oil, avocado oil, or olive oil spray)

  • 1/4 cup minced sweet onion

  • 2 cup spinach (just because I like to add a dark, leafy green to every meal- but if you hate spinach don’t add it)

  • 1 Tbs. nutritional yeast

  • 1/2 tsp. salt

  • 1/2 tsp. pepper

  • 1/2 tsp. garlic powder

  • 1/2 tsp. onion powder

  • 1 tsp. favorite seasoning blend (I use a salt-free onion and herb seasoning from Whole Foods)

  • Optional add-ins: roasted eggplant, sautéed peppers, sautéed mushrooms, beets, roasted sweet potatoes, brown rice (if you are looking for a higher calories meal), asparagus, hummus, sirracha, hot sauce, tzatziki, balsamic vinegar, soy sauce, teriyaki sauce, avocado, roasted broccoli, peas and carrots, fried egg, cheese, proteins (chicken, salmon, beef, ground turkey, shrimp), lemon juice, whatever you have in the fridge…etc.

Directions:

  1. In a medium sized pan over medium heat, add 1/2 Tbs. olive oil. While the oil is heating in the pan, chop approximately 1/4 cup worth of sweet onion. Add the minced onion to the oil and stir occasionally.

  2. Once the onion is somewhat translucent, add 2 cup spinach.

  3. Stir the onion and spinach mixture until the spinach has cooked down. Add 2 cups cauliflower rice.

  4. While the cauliflower rice is cooking, combine 1 Tbs. nutritional yeast, 1/2 tsp. salt, 1/2 tsp. pepper, 1/2 tsp. garlic powder, 1/2 tsp. onion powder and your seasoning blend (if you choose to add one) of choice.

  5. Add the seasoning mixture to the cauliflower rice. Continue to stir the rice until it is unfrozen and heated to your liking. Transfer to a large bowl. Add whatever toppings and protein you want hunni and thank me later.

Nutrition:

Servings per recipe: 1

Calories: 176; Fat: 8 g; Carbs: 19 g; Protein: 10 g

Rachel WesthoffComment