Rice was never something I grew up eating with any regularity. It was always sort of an afterthought if there was nothing better to pair my proteins with. Not that it was bad, because I enjoyed it when I’d eat it. In fact, I’ve created many rice recipes in my years 8 year of food blogging. But it’s just not the first thing that comes to mind when I start thinking about what to make for dinner. But boy has that changed….
Once I tried riced cauliflower, my world changed. It’s now the first thing I think about pairing my proteins with. I always consider what I can add to it for flavors, of course, but it’s definitely become my go-to for side dishes.
Cauli-rice is fabulous stuff. It easily takes on the flavors of whatever you add to it. It’s versatile, always tasty and goes with just about anything. And this particular dish is just as versatile. You don’t have to put this in a casserole dish, you could just as easily toss everything together in a bowl. But if you’re like me and enjoy a good, comforting casserole, then this could be the way to go. What else could you do with this? Lots!!
Try melting cheese over the top if you enjoy dairy, or even stir in some cooked and seasoned ground meat before adding the cheese. Any way you make this, it’s sure to be a crowd pleaser!
YOU MIGHT ALSO ENJOY THESE LOW CARB RECIPES:
- 2 bags fresh or frozen cauli-rice
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 1 tbsp. ground cumin
- 1 tbsp. paprika
- salt and pepper to taste
- 3/4 cup chopped, fresh tomatoes
- 1 medium avocado, chopped
- 1/4 cup chopped, fresh cilantro
Cook the cauli-rice to package directions and to your liking.
Transfer to a casserole dish or bowl.
Stir in the spices and let everything sit until it's cooled a bit. (Add salt and pepper to taste here if you wish)
Top with your fresh cilantro, tomatoes and avocado.
Nutrition Data According To MyFitnessPal.com
(May not be totally accurate. Note that the sugar alcohols add to the carbs. Without them, this is 7 net carbs per serving.):