Cauliflower rice is a great alternative to high carbohydrate rice and potatoes, and if seasoned properly, tastes better other than being a complete meal. I have been using cauliflower rice since I started keto and it can be made so much versatile using few ingredients, you will instantly fall for it !
Often you will find that the cauliflower rice either tastes very mushy and well, full of cauliflower !! 😛
When I started eating ketogenic way, I was happy that I could find a replacement for rice; but would often make the rice more like a cauliflower mash than a rice as I did not know how to season it properly.
With months of cooking cauliflower rice to go with my butter chicken recipe, I learnt to make it taste more like rice and I am sure you will be happy with results. All you will be needing is some low-carb sauces and some low-carb vegetables to make it a complete meal.
The reason I use the word ‘complete meal’ is because we, Indians, are used to having our meals full of rice and sabji. Having this low-carb rice makes your meal complete with the vegetables full of fibre , good fat and obviously low in carbohydrates.
Once you learn to make the cauliflower rice perfectly, i.e. less moist, separated and well-seasoned, you will be creative in using the rice to make various flavours. So, why the wait ? Let us get to the recipe.
Suggested use :
- Ideal to have with any Indian curry.
- To have it just like that
- You can add chicken/ mutton/ beef to make fried rice.
- Sometimes, I make a tortilla and use this rice with meat as a filling. Weird ? That’s me 🙂
Which low carb sauces I use :
- Kikkoman Soy Sauce – 6g carbs/ 100 ml
- Tabasco Green Pepper Sauce – less than 1g carb per serving
- White Wine Winegar – 0 g carbs
Other products I use :
- Patanjali Cow’s Ghee, 1L – For cooking and frying
- Tata Salt Lite (for potassium)
- Borges Olive Oil Extra Light Flavour – Oil for cooking, when I do not want to use coconut oil
- Virgin Coconut Oil (Cold Pressed) – For cooking, frying, etc. Used ideally for everything.