Freshly prepared cauliflower rice is much nicer. Take a fresh, firm cauliflower, either grate it or put it in the food-processor, on ‘pulse’. Don’t end up with the ‘grains’ too small.
Finely chop a shallot (lowest carb) or half an onion, and a garlic clove or two to taste. Fry off in a good knob of butter, fry gently, lightly brown and soften. Add the cauliflower, salt and pepper and stir well to cover it all with the buttery, oniony mix. I usually add spices at this time, cumin and coriander, or whatever I fancy really, that goes with the main dish. Add a couple of tablespoons of water, cover with a tight lid and just continue to stir-fry / steam, till you get the texture you want (for me, 3 or 4 minutes max). It’s absolutely delicious, has far more flavour, texture and of course nutrition than ‘real’ rice, and very low carb. Whilst I have, on occasion, used the prepacked stuff, it’s not nearly so good as fresh.
