Cauliflower Rice
Cauliflower rice is a low-carbohydrate stand-in for rice that takes only a grater and a frying pan. The vinegar soak is the useful detail here, and so is the slow, constant stirring over low heat, which dries the grains so they stay separate instead of turning soggy. White pepper keeps the finished dish pale and clean looking. Serve it under a curry or stir-fry, or on its own as a side.
Instructions
Cut away the green leaves from the cauliflower with a knife, leaving the pale head.
Put the whole head in a bowl of water with a splash of vinegar and let it soak for anywhere from 5 minutes to 1 hour. Drain it and dry it thoroughly, since wet cauliflower will steam instead of fry.
Grate the head on the medium-sized holes of a grater until it breaks down into small, rice-like grains.
Heat the vegetable oil in a frying pan over low heat. Add the grated cauliflower and stir constantly for 3 minutes. This gives the grains a texture closer to cooked rice and drives off some of the water.
Add a dash of salt and some white pepper, cover the pan, and cook for 1 more minute.
Take the pan off the heat, taste and adjust the seasoning, then serve it wherever you would use rice.
Make it personal.
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