Creamy Cauliflower and Garlic Rice

Creamy Cauliflower and Garlic Rice

White rice has a much higher glycemic index (GI) than brown rice. GI is a measure of how fast a food raises your blood glucose levels, which is particularly important for anyone at risk of developing type 2 diabetes.

Healthy, but quick and easy…

Serves: Three
Time: 45 minutes

Ingredients

  • 1 cup brown rice
  • 3-4 cups cauliflower florets
  • 2 cups vegetable broth
  • 2 cups water
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1 tablespoons butter
  • 3-4 garlic cloves, minced
  • 1/2 cup Mozzarella cheese for topping

Method

Cook the rice according to usual package directions and set aside. In a large pot, bring vegetable broth and water to a boil. Add in cauliflower and cook for about ten minutes until tender. Transfer cauliflower pieces to a blender or food processor (but don’t drain the liquid) and add in the milk. Puree the contents until smooth, adding leftover vegetable broth as needed to achieve a creamy consistency. Pour cauliflower mixture over the cooked rice, stirring to combine. Melt butter in a large frypan. Sauté garlic over low heat for about 3 to 5 minutes until fragrant, being careful not to burn. Add your rice mixture to the pan and stir through the garlic butter. Stir in cheese until melted. Season with salt and pepper to taste.

Enjoy!

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Published by

Maureen

Born in Sydney - retired in Mountain View Murwillumbah, after teaching Special Education for more years than I can remember in NSW and Qld. My goal is to figure out the finer points of putting together a functional website and to write blogs that people want to read. Oh, and to travel the world, and share the beauty of the beautiful place I now call home.

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