HOW TO MAKE & COOK CAULIFLOWER RICE low-carb

Learn how to make and cook cauliflower rice! It is a keto, low-carb, healthy, veggie-packed alternative to rice and is easy to make. A super easy way to add more volume and nutrient density to your meals.

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TIME STAMPS
0:00 Intro
0:20 What is cauliflower rice
1:02 How is cauliflower rice made
1:25 Making cauliflower rice with a box grater
2:25 How to store cauliflower rice
2:47 Making cauliflower rice with a food processor part one
3:36 Making cauliflower rice with a food processor part two
4:14 The differences in the texture of each technique
4:54 Compare store-bought frozen cauliflower rice vs. homemade
5:47 Cooking cauliflower rice
6:58 Great ways to use cauliflower rice
7:06 Outro

HOW TO MAKE CAULIFLOWER RICE
1 large head of cauliflower, cut into large or small chunks depending on ricing method
1 tablespoon extra virgin olive oil or coconut oil
1/2 tsp garlic powder and/or another seasoning to taste
salt & pepper to taste

Wash the cauliflower then remove all the green leaves. Cut in half and remove the core.

Grater Method:
Cut the cauliflower into large chunks and then grate it into rice using large-sized holes

Food Processor Method:
Chop the cauliflower into small florets. You can use a grater attachment for your food processor or just toss it right into the container and pulse a few times until it resembles grains of rice.

Saut the "rice" in a large skillet over medium heat with oil. Cover with a lid so the cauliflower steams and becomes more tender. Cook for a total of 5-8 minutes, then season as desired.

NOTES
Storing leftovers: Cooked cauliflower rice will keep in the refrigerator for up to four days. To reheat, warm it up in a skillet or individual portions in the microwave.

Freezing: You can freeze raw cauliflower rice in labeled freezer bags. It will keep for up to six months. Theres no need to thaw frozen cauliflower rice before cooking it. You may need to add a bit more cooking time.

NUTRITIONAL ANALYSIS
Serving: 1cup | Calories: 83kcal | Carbohydrates: 10g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 63mg | Potassium: 628mg | Fiber: 4g | Sugar: 4g | Vitamin C: 101mg | Calcium: 46mg | Iron: 1mg

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