How To Make Cauliflower Rice



The turkey is certainly the centerpiece at any Thanksgiving dinner. However, for it to really shine, you need great accompaniments.

Most of us are now looking to reduce our carb intake. Because of this, we asked our professional chef to create a tasty, low-carb Thanksgiving side dish.

Watch our chef rustle up some delicious cauliflower rice!

Preparation time: 15mins

Cooking time: 15mins

Total time: 30mins

Servings: 4

Ingredients:

• 2 cups of cauliflower florets
• 1/2 red onion
• 2 garlic cloves
• 2 tablespoons of coconut oil
• 1 cup of chicken stock
• Salt and pepper, to taste

Directions:

1. Grate your cauliflower florets on the coarse grate of a cheese grater to shred into ‘rice.’

We recommend using the Chef Remi Cheese Grater as bits of cauliflower can go everywhere when grating.Our cheese grater allows you to grate foods directly into the snap on container - no mess, no fuss!

2. Using a chef’s knife and cutting board, slice your red onion thinly. Next, remove the skin of your garlic cloves by using the flat of your knife blade to bash each clove on a wooden cutting board. Then mince your garlic finely.

We recommend using the Chef Remi Chef’s Knife as the blade is made from razor sharp stainless steel, which can easily cut through slippery onions.

We recommend the Chef Remi Cutting Board as it naturally kills surface bacteria, so you can slice and chop away, without worrying about germs or food poisoning.

3. Place a large pan on medium heat and add the coconut oil. Once hot, add your sliced onions and minced garlic. Sauté for 5-6 minutes until tender, agitating with a kitchen spatula so the onions and garlic don’t stick to the base of the pan.

We recommend you use the Chef Remi 2 Piece Kitchen Spatula Set as they are made from food-safe nylon, so they will never scratch nonstick, Teflon or coated pans, even when you are scraping up food.

4. Pour your cauliflower rice over the onions and garlic and mix well using the Chef Remi Kitchen Spatula. Cook for 5 minutes until soft. 

5. Measure out 1 cup of chicken stock using Chef Remi Measuring Cups. Our cups have non-drip, lipped spouts, so you can measure and pour liquid ingredients without causing a mess.

They also have angled handles with thumb rests, which are designed to give you grip and comfort when you pour. They’re very lightweight and portable, unlike heavy Pyrex or glass cups, so anyone can use them without accidents.

6. Pour your chicken stock over the top of the soft cauliflower rice, season with salt and pepper, and stir well using the Chef Remi Kitchen Spatula. Cook until all the stock has absorbed, about 5 minutes.

Happy Thanksgiving!