I eat a lot of riced cauliflower these days, especially since I found a “quick” way to cook frozen riced cauliflower, it's a less starchy replacement for rice and is extremely low in calories and sodium but high in vitamin C and potassium.
In looking for a fast, from the refrigerator quick to heat lunch last fall, I decided to try riced cauliflower with an apple and hard boiled egg. Liking the combination of cauliflower and apple, I've made it several times since. The basic recipe is below and don't be afraid to skip the salt, substitute olive oil with butter or add your favorite cheese.
12 oz riced cauliflower, frozen recommended
½ cup water
1 tbsp olive oil
1/8 – ¼ tsp kosher salt (optional)
2 large sweet baking apples like a Cortland, peeled*, cored and diced
In a 3 quart pot, cook riced cauliflower and water over medium-high heat, stirring periodically. Cauliflower may solidify to frozen block but will thaw as pot is heated. Cook about 10 – 12 minutes until cauliflower is a “soft” rice consistency and water is absorbed. Remove from heat.
In a bowl mix cooked riced cauliflower, apple, olive oil, kosher salt (optional) until combined. Serve.
Option: Add two peeled and chopped hard boiled eggs to make a “meal in a bowl”.
*Peeling suggested but not required.
Riced Cauliflower,
Apple and
Hard Boiled Egg
