Basic Riced Cauliflower/Low Pro Rice

This is my go-to dish. It is so versatile and adapts for any flavor. I enjoy adding spices to make the dish into a paella, Spanish rice, fried rice, sushi bowl, jambalaya, burrito bowl, to serve with take out or literally every other rice dish you can think of. If you can get this combo down then you can apply to any rice-based dish.

This is the only way I eat low protein rice now as it has more texture. It is less phe than just riced cauliflower and less calories than just low protein rice. I prefer a 2:1 ratio of riced cauliflower to low pro rice. This is quite low in phe and as low in calories as I can get away with.

I have included the exact measurements and portions to enter into how much phe as a recipe below.

Have fun and tag me if you come up with any other varieties of the low pro rice dish!

To save as a recipe on How Much Phe add the below measurements and ingredients:

Total number of servings: 4.70

Total weight of recipe once cooked: 646 grams

Serving size: .75 (enter cups for unit of measurement)

2 cups riced cauliflower

1 cup low protein rice of choice (I used Cambrooke so it may vary slightly but they are all quite low in phe)

1 cup water

1 tbsp vegetable oil

Rice the cauliflower in food processor or simply wash it if bought riced at the store. Heat oil in pan. Add rice and stir until warm. Mix in cauliflower and water. At this point, add in any spices or vegetables you desire. Mix well and cover for about ten to twenty minutes or until cooked through. Stir frequently to prevent from sticking to the bottom of the pan.

Sushi bowl: add sesame oil, splash of riced vinegar, coconut aminos, avocado and cukes

Burrito bowl: add taco seasoning, salsa, black olives, peppers and onions

Paella: add turmeric, saffron, chopped green olives, tomatoes

Jambalaya: add tomatoes, parsley, onions and peppers

The possibilities are endless!

Pictured is a low pro sushi bowl, one of my personal favorites!