Quick Tip: Riced Cauliflower

Many low carb eaters make cauliflower a staple in their weekly meals. It’s a good substitute for rice and potatoes and can be used in a variety of recipes such as my Pizza Waffles (low carb, grain free) or my  Breakfast Waffles (low carb, grain free).

Sometimes it’s a pain to clean out the food processor or blender when you know you are going make “riced” cauliflower a few times a week so I have found it’s much easier to make a big batch and keep it in the fridge for the rest of the week.

I learned how to do this from a wonderful website called Big Red Kitchen.com.

In a nutshell

1. Cut up your raw cauliflower into big chunks
2. Fill the container with water and blend till it’s cut up into little bits. Do it quickly because you don’t want cauliflower soup. Literally just a few seconds.
3. Then strain and put it into a container and refrigerate.

How easy is that? So in my opinion, you can choose from cleaning a food processor or cleaning a blender. Since this method leaves very little cauliflower left in the blender, it’s my preferred way.