Cauliflower Rice

Part of growing up or living in Asia is that you are practically swimming in rice. Rice is an indispensable part of the Asian diet, right next to that is melon pan. It’s so important that in Japan, rice used to only be served during special occasions, such as Buddhist ceremonies, weddings or funerals.

I’ve cut back on my consumption of rice since I tend to blow up like a balloon. I’ve since burned all of the photos during my adolescent years, but lets just say you would be giving me looks of skepticism if I blamed my weight gain solely on “baby fat”. The teen years were savage.

Japanese rice in particular was what did me in. They’re small grains of puffy clouds that melt in your mouth. It’s so good that my parents will pack kilo’s of it in their suitcases when they go home—talk about dedication. That being said, even I too need “rice” to make my meals feel more complete. Baked salmon on baked salmon is so bleak and until quinoa decides to be cheaper, it’ll be cauliflower rice for now.

Cauliflower Rice

Ingredients

    1/3 large cauliflower head
    1 tbsp sunflower oil (optional)
    Salt and pepper (optional)

Method

Step 1

Chop your cauliflower into roughly 1-inch pieces. Place into a bowl filled with cold water and set aside for 10 minutes. Drain and dry in a salad spinner or pat dry. Note: Prior this step, I had my Dad taste test this recipe for me and he’s particularly sensitive to the sulphur taste that cauliflower gives off. I could taste it in the final output, but it definitely wasn’t offensive. In fact, it was delicious and if you’re a lazy son-of-a-barnacle, you can definitely forego this step.

Step 2

In a food processor, blitz the cauliflower in small batches until it resembles minced garlic. Note: One-fourth of a large head of cauliflower resulted in about 3 cups of rice. It was when I realized I could totally turn this into cauliflower pizza dough. 😉

Step 3

You can stop here and proceed to eat it raw or use it within recipes. If not, heat up a non-stick pan on medium and add in your oil. Toss in your cauliflower rice for about 5-8 minutes to warm it up and take the edge off. Season with salt and pepper.