Low-carb rice

Ingredients for 2 servings:

• 400 g cauliflower florets
• 10 g butter
• Salt
• nutmeg
• Broth, granulated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

from cauliflower

Remove the stem from the fresh cauliflower. Cut the florets into equal-sized pieces and then briefly shred them with a food processor or chopper using the pulse button to rice-size. Ensure even grain size; shred or nibble on any overly large pieces. Melt the butter in a pan over high heat, add the raw shredded cauliflower without adding any water, and stir well. Season with salt or 1-2 pinches of granulated stock (tastes a little better, but it’s not necessary). Fry the cauliflower rice until golden brown, stirring occasionally or tossing the pan. After about 10-15 minutes, turn off the heat and season with a pinch of nutmeg. Notes: – The cauliflower rice tastes nothing like rice, but more like delicious buttered and roasted cauliflower, which in my opinion is a thousand times better and of course healthier. Only the size and consistency are reminiscent of rice. – Don’t be intimidated by the amount of shredded ingredients; a lot of water will still evaporate. – Frozen products don’t work, as they absorb water too quickly, making the cauliflower too soft or mushy when shredded. Variations: – Finely chop 4 mushrooms and add them to the rice halfway through cooking. Season to taste. – Add a heaped tablespoon of lean bacon cubes to the pan along with the cauliflower. – I intentionally omitted herbs here so as not to overpower the roasted cauliflower flavor.