If you’re afraid to try cauliflower rice, if plain cauliflower rice has had a funny taste, or if you simply want to add more veggies to your diet, then try this one out! I use this cauliflower rice for any dish that I used to serve with plain rice.

Tips:
1. Avoid the urge to overcook the cauliflower rice. You’re looking for al-dente so that it retains a rice-like texture. Overcooking it will result in mushy watery rice. You can salvage this as cauliflower mash, but we will get to that later 🙂
2. You can use fresh cauliflower, but I love the versatility and bite of frozen cauliflower rice. Plus, it’s frozen, so no fear of letting it go bad. I use Itella brand riced cauliflower from Sam’s since it is a big bag with individually packaged smaller bags for convenience– also its pretty affordable!

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Yield: 4 servings 3/4 cup or 1 baggie of Itella caulfilower rice
Approx. Calories: 20-23
Approx Macros: 4 total/2 net carbs | 0 g fat | 2 g protein

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Ingredients:

• 3 cups of cauliflower rice or 1 baggie of Itella frozen cauliflower rice
• 1.5 TBS chicken bullion (I love Knorr)
• Dash of garlic powder
• Dash of onion powder
• Dash of dry parsley

Instructions:

1. Pour the cauliflower rice into a small pan or pot. Cover the cauli rice with water just so that it is about 1/2 inch above the rice and add the chicken bullion.
2. Set the stove to medium heat.
3. Add the garlic and onion powders with the dash of parsley. This is just to give it a little bit more flavor. You can omit them if you’d like. Trust your taste buds and taste the food as you go.
4. Allow the rice to come to a soft simmer and allow it to sit for about 5-7 minutes on medium medium-low heat.
5. Turn off the heat and drain the rice through a strainer. Return the rice to the pan, serve, and enjoy!