If you are into eating gluten-free, paleo, primal, low-carb, or just lots of vegetables, this "rice" is a miracle. A tasty, tasty miracle.

At just five grams of net carbs per serving (that's carbohydrates grams minus fiber grams), and the fluffy, grain-like deliciousness of a cooked grain, plus the powerhouse nutrition that is cauliflower, it's pretty hard to beat. Also, unlike regular rice, which usually takes at least 20 minutes to cook, this is ready in about 10. And if you have a food processor? Couldn't be easier. 

It starts out like this.

That's right. It's cauliflower. Don't be scared, please. Stay with me.

Once the leaves have been removed, it gets chopped up. All of it. Even the tough inner core, which we normally remove.

Next, it goes for a spin in the food processor. 

Until it looks like this.

Next, it goes into a pan with a little olive oil and garlic (optional).

A shower of freshly chopped herbs and some salt and pepper is all it needs to be plate-ready.

I am so, so excited about this one. I can't wait to stir in some ricotta and Parmesan to make a lightened-up risotto, or to cook it with peas, carrots, scrambled eggs, ginger, and soy sauce or tamari, for a healthy fried rice. 

Have you made cauliflower rice before? Any tips or flavor combination suggestions? Let me know!