Gollyflower Rice

By scarlethawthorne

I love rice. If I could marry it I would. I not only eat rice but I condition my hair and skin with rice water. I also exfoliate my skin with rice bran powder. A little secret from Japanese Geisha culture. So, the prospect of living without it when dieting irritates me to the very core. I suppose I could if there was an alternative but I'm not going to take it out of my skin care routine. I'd age 50 years if I did.

Cauliflower rice was an interesting find. I doubted the reviews, they couldn't tell the difference between rice and cauliflower... really? /raises eyebrow. So, I put it to the challenge. Well, end results are in and I'll be dammed. Steamed rice, this is not but a fried rice it was indeed. At 3 dollars a head for cauliflower I'm not sure we'll be going crazy for this every night but it's great when dieting.

Ingredients

• Cauliflower
• Seasonings
• Soy sauce

Details

Adapted from bigredkitchen.com

Preparation

Step 1

Cut the stem off of the cauliflower and split up the florets. Next, by any means possible, crush said florets with reckless abandon. I like my food processor. You will want a rice like appearance.

Rub oil on a skillet and heat to a medium heat. Transfer cauliflower rice into skillet and add seasonings minus any liquid. At this stage if you add liquid the cauliflower will turn to mush and that is more like stuffing than rice. You want the cauliflower to start to slightly change color before taking it off the heat. Serve immediately.

Flavor with butter spray or soy sauce. Toss in chicken chunks and vegetables and enjoy.