How to Make Cauliflower Rice | Cauliflower Rice 3 Ways | Keto Recipes
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Today, I’ll be showing you how to make cauliflower rice in the oven and three ways to use it. The macronutrient ratio for this
recipe, based on 100 grams or 1 cup of plain cauliflower, is
0.1 to 1 with 5 grams of total carbs of which 1.3 is insoluble fiber and
0.7 is soluble fiber.
Making cauliflower in the oven is very simple.
Begin by taking your whole head of cauliflower and removing the leaves and central stem.
Pre-heat your oven to 190 degrees Celsius or 380 degrees Fahrenheit.
Using a paring knife, slice the florets at the base where they are attached to the stalk.
You can rice the florets manually by using the large holes of a box grater, as I’m showing here, or
alternatively use your food processor.
When you have finished ricing the cauliflower, spread a thin layer onto a parchment-lined baking tray.
Place the tray into the middle rack of your preheated oven and bake for 10 minutes.
The cauli rice you’ve made using the oven method will be firm and light-tasting.
When it’s done, remove the baking sheet from the oven and scoop the cauli rice into a bowl.
I use this oven method for making the cauli rice
I will be using in recipes such as Korean gimbap, or in a variety of Japanese-style sushi rolls and
when making the Chinese five-minute fried rice,
as well as many other recipes. In the description below is a link to my blog where you can get the printed recipe.
See you next time and thank you for watching.