Cauliflower Rice

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Cauliflower Rice make the perfect bed for these sausage and bell pepper kabobs

cauliflower rice


I’ve been pretty open with the fact that I m a complete carboholic.

Bread IS my most favorite food on the planet.

Pasta, rice, and potatoes aren’t too far behind.

I’m certainly not in the “all carbs are bad”  camp, but  I don’t need to eat like I’m training for a marathon.

So, for this week’s #fitfriday I decided to try the very popular cauliflower rice.

You’ve probably seen it around the inter-web; maybe you’ve even tried it for yourself. For me it was a first, but it won’t be a last. We loved it.


cauliflower rice


First, it does NOT taste like rice, but can be used almost anywhere you would use rice.

Also, it tastes like cauliflower because it IS cauliflower. If you do not like cauliflower, you will not like cauliflower rice.

But, if you like cauliflower, you will love this. It has the texture of rice or couscous, with all of the benefits of a vegetable.

Let’s compare shall we:

There are 116 calories in 1 cup of potatoes, 216 calories in 1 cup of rice, 390 calories in 1 cup of pasta, and a whopping  27 calories in a cup of cauliflower. You can eat twice as much cauliflower and still be consuming less than half the calories of the other usual  side dish suspects. We all know that weight loss, while it doesn’t feel simple, is simple  – it’s calories in  vs. calories out.

A few, small changes each day can really add up in the long run.

I won’t be cutting out all carbs, or going grain-free, I still LOVE me some bread, but underneath these delicious sausage and bell pepper kabobs, I did not miss “real” rice one bit.


Cauliflower Rice

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 4 servings


  • 1 head of cauliflower
  • 1 Tbsp Olive Oil
  • 1 shallot {thinly sliced}
  • 2 cloves of minced garlic
  • salt to taste


  • core, and cut the cauliflower into pieces {whatever size your food processor can handle}
  • process until you have a fine grain consistency {I left a few larger "grains" for texture} you don't want to puree the cauliflower
  • heat olive oil in a skillet over medium heat
  • add the shallot and garlic, saute until fragrant
  • stir in the cauliflower, cook "rice" 5 - 6 minutes
  • season to taste with salt, and serve as you would rice


recipe source | FrenchPress




cauliflower rice