The holiday season is coming to an end and most of us are looking to lighten things up a bit - both physically and in the kitchen.
After months of cookies and pies, parties, and family feasts, I’m looking forward to getting out my juicer and eating (even if it’s just a little) healthier.
You have probably seen cauliflower rice on Pinterest, restaurant menus, or even pre-packaged at the grocery store. While it may seem intimidating, it’s actually extremely simple to make. With the help of the Hamilton Beach® Professional 14-Cup Dicing Food Processor, we “riced” a head of cauliflower and turned it into a delicious, refreshing side dish to help jumpstart our healthy eating in 2017.
Break or cut a head of cauliflower into florets. Transfer half of the cauliflower to a food processor fitted with a chopping/mixing blade. Pulse until it’s finely chopped or “riced.” The color, texture, and size mimics white rice - hence the name cauliflower rice. Cauliflower rice can be used in a variety of recipes, from stir fry to pizza (it makes a great low-carb crust). While working on the recipe, the Test Kitchen realized it not only mimics rice, but also couscous.
Use this light, fluffy “rice” to make a couscous-like salad to serve as a side in the New Year. After cooking the cauliflower rice on the stove top, add toasted walnuts, feta, and golden raisins. Finish the dish with a zesty lemon dressing. The result is so close to couscous you really may not be able to tell the difference.
This Mediterranean-style cauliflower rice is low-carb and packed with flavor. Take it as a healthy lunch or serve it alongside baked fish for a waistline-friendly dinner. Trust us, you’ll be too busy enjoying this refreshing salad to care whether it’s rice, couscous, or cauliflower.