I grew up in a carb-loving family. Bread, pasta, rice, potatoes—we adore it all. Sometimes I catch myself indulging in all of this a bit too much...everything in moderation, right? That's where ricing vegetables comes in. It's a similar idea to spiralizing veggies—sneaking in an extra serving or two of the good stuff while avoiding extra simple carbs.
You can buy pre-riced cauliflower at most big grocery stores and Trader Joes, or you can read on to find out how to do it yourself!
Start with a whole head of cauliflower. Wash and drain.
Cut it into manageable chunks—whatever size will fit in your food processor. Mine is pretty much child-sized, so smaller pieces of cauliflower worked best.
Stick them right in your food processor and pulse away! This will take a few repeat rounds. Alternatively, you could just grate using a cheese grater. This seems easier.
You can store this in the fridge for up to 4 days or freeze it (uncooked) for a month or two. When you're ready to cook with it, scoop out what you need and seal the rest!
This fried rice was honestly thrown together using random stuff I had on hand—steamed frozen corn, spinach, and scrambled egg. I started by frying the cauliflower rice in olive oil, sea salt, and garlic. Then I added the spinach and started the scrambled eggs on a different burner. After steaming the corn in the microwave, I threw that in, and stirred everything to make sure it all cooked evenly.
Top with sriracha or soy sauce, and you've got a protein-and-veggie filled meal!