To make riced cauliflower, you can give it a few quick pulses in a food processor or you can simply use a cheese grater. I use a cheese grater and it comes out perfect every time. Grate the cauliflower while it is still raw.
Check out some of my other favorite low carb cauliflower recipes:
- Buttery Cauliflower Rice Pilaf
- Mediterranean Low Carb “Risotto”
- Mushroom Risotto with Cauliflower Rice
- Roasted Cauliflower and Sweet Potato Puree
- Shrimp Fried Cauliflower “Rice”
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Add chicken broth and stewed tomatoes. Use a rubber spatula to break up the larger chunks of tomato. Reduce heat to low, cover, and allow to simmer 30-40 minutes or until all the liquid has reduced. Stir occasionally.
Prep Time – 15 Minutes
Cook Time – 50 Minutes
Makes Servings: 6
Fat –9.6 g
***Please note that nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels***