Paleo cauliflower rice is a big trend right now – it’s super healthy and can be used as a substitute for everything from pizza crust to rice and is an amazing filler in soups. Most recipes for cauliflower rice involve a food processor, but it’s just as easy to use a “ricer” to make cauliflower rice if you happen to have one handy. I tested out the Trudeau Stainless Steel Ricer this winter and have fallen in love with how easy it is to use. Great for mashing turnips and sweet potatoes as well.
Prepare the Paleo Cauliflower Rice –
- Break the cauliflower up into one inch pieces.
- Drizzle with olive oil or sunflower oil, then roast the cauliflower at 400°F for about 15 minutes or until the vegetable is soft. (Hard pieces will not fit through the ricer, so it must be thoroughly cooked.)
- Place the pieces in the ricer and push through.
- Use in recipes or eat as a side dish adding a little oil with salt and pepper (see below).
One of my favorite things to do with cauliflower rice is to turn it into a hearty winter chili (recipe below). I throw all the ingredients in a crockpot before work and have dinner waiting for me and prepared with a minimum of fuss when I am done with work.
- 1 pound ground turkey
- 1 head of cauliflower, riced
- 1 onion chopped
- 1 can of crushed tomatoes, 28 oz
- 1 can of diced tomatoes, 14.5 oz
- 1 tablespoon oregano
- 1 tablespoon garlic powder
- 1 tablespoon chili powder (or more to taste)
- 1 tablespoon cumin
- cayenne pepper to taste
- salt and pepper to taste
- vegetable or chicken broth to desired soup consistency
- Throw everything in a crockpot.
- Cook on high 4 to 6 hours, adding more liquid if needed.
Try making your own paleo cauliflower rice with a ricer like the Trudeau Stainless Steel Ricer, it worked for me and offered a great solution for the challenge of mashing up vegetables. Next on my culinary agenda with the ricer – mashed turnips. If you have any creative ideas for ricing recipes, please leave them in the comment stream below. Let’s start ricing some deliciousness.
