Cauliflower “rice” is one of the easiest side dishes you can make, and it tastes delicious with stir fries, gumbo, and many other dishes. Plus, cauliflower has fiber, the photonutrient sulforaphane (which may help to prevent breast cancer!), and a TON of vitamin C - just three florets have 67% of your Daily Value. And all for under 3 grams of usable carbs per cup serving. With regular rice weighing in around 40-45 grams of carbs per cup serving, I think you’ll agree this is a much healthier choice!

Today, I decided I wanted something with a little Asian feel to it, so I put together a Thai-inspired Peanut Butter Chicken Stir Fry. (That recipe later.) This cauliflower dish is a perfect accompaniment.

For two people, you will need:
1/2 head cauliflower
1 tbsp. butter

Cut cauliflower into pieces. You don’t need to worry about carefully separating the florets here, just make sure the pieces are small enough to fit through your food processor chute.

Attach the shredder blade to your food processor. (If you don’t have one, you can also use a grater, but that’s much more labor intensive.) Process for a few seconds until cauliflower is in small, rice-like pieces. It won’t take long.

Transfer to a microwave-safe bowl. Dot with butter, cover with plastic wrap, and microwave on regular power for 4 minutes. Allow to sit 1 minute before serving. It turns out light, fluffy, and delicious.

Note: while this works well as an accompaniment, do not use it in a main dish, like jambalaya, where the rice needs to absorb a lot of moisture. This will not work that way.

Up next: Thai-inspired Peanut Butter Chicken Stir Fry.