That word. UGH. I haven’t talked about it much, but since I could remember, I HATED RICE. Most people say “Yeah, yeah yeah- it has no taste, you can’t hate it.” Oh, I can. I throw up at the smell of the grain, so you can imagine how my 9th grade trip to China went.
I was blessed with a food processor this past Christmas, and within the first two days I put it to use. I think the thing I was most excited about was the cauliflower recipes I’ve seen everywhere. I wasn’t able to make them before because I 1.) had a five dollar blender from good ole Target and 2.) Knew my blender would break at the sight of cauliflower. I’m not ashamed to admit that I cried a little when I received the food processor, because I could finally partake in more daring recipes.
If you are unaware, cauliflower rice is essentially riced cauliflower pan cooked until crispy. It is a low-carb replacement, and while I am NOT low-card by any means, I do try to eat mindfully. This means that if I want potatoes with my dinner but I also want a grain, I will make cauliflower rice to sub the grain. I do love carbs, and will never try the low-carb diet. I’m team #gimmealltheoatsNOW.
For this recipe, I paired the rice with some balsamic chicken that is easier to cook then saying “balsamic chicken”. I kid you not- this recipe is the definition of quick and easy. I feel like the mixture of the rice combined with the chicken is very filling, but balanced and will not leave you stuffed. Let’s begin!
INGREDIENTS (Serves one):
2 cups cauliflower
Spices of choice- I used paprika and chili powder, but it’s up to you!
1 tsp coconut oil, for cooking
4-6 oz chicken or one small-medium chicken breast
1 tsp coconut oil, melted
1 tbsp balsamic vinegar
For the chicken
1.) Pre-heat your oven to 400 F.
2.) In a bag, add the chicken, the melted coconut oil, and the balsamic vinegar. Shake the bag until the chicken breast is fully coated and wait until the oven is ready.
3.) Once your oven is ready, stick the chicken on a baking sheet and stick in. Cook for twenty-twenty five minutes, and then on broil for three minutes. Turn your oven off, remove the sheet containing the chicken, and let cool for five minutes. Once done, serve over the rice and enjoy!
For the rice
1.) Pre-heat a pan to a low-medium heat, and add the coconut oil. Swirl the pan around so the oil spreads evenly.
2.) While the pan is warming up, add the cauliflower into your food processor. Blend until the vegetable is broken down and has a “rice” like texture.
3.) Spoon the riced cauliflower onto the pan. Once the mixture is out of the blender, use the back of a spatula to flatten out the mixture so everything evenly coats with the oil.
4.) Add your seasonings of choice and stir the mixture around for five-ten minutes, or until the rice is tender/reached the consistency you like. Once it’s ready, turn the stove off, but keep the pan on to keep the “rice” warm while you prepare the rest of your meal.
5.) Once the rest of your meal is ready, add the cauliflower rice and enjoy!
Do you have any food that you cannot stand?
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