Last week, I wanted to make riced cauliflower, but unfortunately, we didn’t have any of the fresh stuff. We often by frozen bags of cauliflower for steaming in the microwave, so I wondered if I could still make riced cauliflower despite the moisture from the frozen stuff. I did, and it was delicious.
While I’ll always prefer the fresh stuff because it’s drier and fries up better, this absolutely works in a pinch for any of your simple low carb meals. It’s also great if you’re on a budget, because the bags of frozen cauliflower can often be bought for a buck, while a head of frozen cauliflower is around $3 or more here. Either way, it’s a win-win.
I didn’t snap a picture of the ingredients, because by this time, my husband was bemoaning the fact that he was “starving.” I just rushed through it and served it up with these low-carb meatloaf muffins.
Here’s the recipe. Use it. Eat it. Yum.
Savory Riced Cauliflower - Low Carb Side Dish
- 1 bag frozen cauliflower
- 2 carrots
- 1/2 medium onion
- 1 tbsp. olive oil
- 1 tsp. seasoned salt
- 1/2 tsp. black pepper
- Defrost the frozen cauliflower by running warm water over it. Drain well, and pat dry with paper towels.
- Put the cauliflower in your food processor, or use your blender on the "chop" setting. Pulse a couple of times until the cauliflower is small like rice.
- Heat 1 tbsp. olive oil in a skillet. Add cauliflower, onions and carrots. Cook until veggies are almost done.
- Season with 1 tsp. seasoned salt and 1/2 tsp. black pepper. Cook for a few more minutes until the cauliflower starts to brown, stirring frequently.
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If you liked this post, you’ll LOVE this recipe for low carb meatloaf muffins!