Most of have at least heard of the wonder healthier carb option of riced cauliflower also known as “Cauliflower Rice”. I know I have and always have the store bought version ready to go in the freezer if I need it in a pinch but typically I try to make my own.
The Idea…
However, one day, quite my chance I discovered a new twist to this: adding broccoli stalks to the cauliflower before ricing it in my food processor.
I had been doing my veggie prep and had quite a few stems and stalks leftover after I had cut the broccoli florets off and asked myself how I could put it to use. If I was making broth anytime soon I would have tossed it into my broth but instead I had also cut up cauliflower and so decided to try ricing it with some of the cauliflower stalks.
The Processing…
The mechanics of it is quite simple. Just chop up the stalks in chunks like this:
Then toss it in to the food processor and pulse until you have a coarse mixture. Just like this:
I don’t like to make it too fine because then it could get too mushy for my liking.
The Cooking…
Next comes the step of cooking it just a little. I knew the broccoli stalks have a lot of fiber and could get quite chewy and so I wanted to make sure it was cooked just enough to remove the crunch and give it some “rice” texture.
So it tossed the whole mixture into my thick bottomed pan, added in some of my favorite seasonings: garlic powder, paprika and salt. And kept stirring it over medium-high heat until I was happy with the texture. I do not like over cooking it…but if you were making it, you can adjust the final texture to suit your preference.
Now it’s all ready to be enjoyed with my favorite curry or any other dish I’d usually pair with rice.
Hopefully you will give this a try as well.
Jubila 365 