When I first heard about the Cauliflower Rice, I mocked, I rolled my eyes, I was pretty clear on this that i would never make them for myself. I mean how can you substitute good old rice with a vegetable and that too Cauliflower ( i was never a big fan of it).

Behold how the times have changed, and here I am advocating the phenomenal Cauliflower Rice in a blogpost of its own! 

I am trying to limit the intake of carbs in my diet these days and hence I am trying out new ways to cook vegetables that I wouldn’t have done otherwise. Yesterday I made Broccoli cheese melt and shared the recipe on my Instagram stories. And quite a number of you were interested, so today I am sharing this another recipe I tried recently and really really loved! You do not have to take my word for it. You gotta make it and see for yourself.

I wasn’t really expecting to like it as much as I did. I mean its just crushed cauliflower, tossed around in a bit of oil/butter, maybe with some other ad-ons, how good can that be? I was expecting it to be bland and tasting really cauliflower-y. (yes i am inventing words over here)

But you see, I was so surprised that it didn’t really taste as cauliflower at all. The garlic butter sauce that is prepared in the start, and then the cauliflower tossed around in it to absorb all the goodness with a generous sprinkle of seasoning, and then the parmesan snowed in at the end of combine it all and give it that punch of flavor, really takes this humble vegetable to the next level. 

It did not taste like rice. It was different but it was bloody delicious. I had it once with spicy beef curry and later on with chicken roast, and each time it left me craving for more. Does anyone else also think that adding parmesan at the end makes everything taste WAY better than it originally does?

Well, here is the recipe for it. I would love to know how you like it if you try it out!

Cheers. xx

INGREDIENTS:

• 300gm cauliflower “rice” (i used already crushed cauliflower for this, but you can easily make with a cauliflower head too; cut it into florets and then briefly pulse in the food processor until they are the size of grains of rice)
• 2 tbsp salted butter
• 2 garlic cloves, minced
• 3 tbsp shredded parmesan cheese
• salt and pepper, to taste
• 1 cup Chicken Stock

DIRECTIONS:

1. In a saucepan or a wide frying pan over a stove top, add butter and minced garlic. Bring to a simmer and cook for 2-3  minutes, stirring often, until garlic flavors are infused into the oil (melted butter). Careful to not let the garlic burn. Add chicken stock and let it simmer for 5 minutes.
2. Add cauliflower rice to the butter mixture and bring to medium-high heat. Sprinkle cheese on top. Stir to mix and cook until cauliflower is tender. Add salt and pepper to taste and stir a few more times until everything is thoroughly mixed. Serve while warm. Garnish with fresh chopped chives and red chillies, if desired.