Cauliflower “rice” is a surprisingly delicious alternative to white rice. It’s popular among healing grain free diets like SCD and GAPS as well as the paleo/primal and low-carb lifestyle of eating. You can serve it just as you would white rice or create more complex variations like mushroom risotto, fried rice, curried rice, and rice salads.
Here I demonstrate its most minimal preparation which you can use in place of rice in other recipes to enhance as desired or serve plain to soak up the juices of an asian flavored salmon or a decadent beef bourguignon.
Also try my cauliflower tabbouleh for a refreshing herb salad without the grains.
Step One – Remove the outer leafy greens from the cauliflower, coarsely chop, and wash. (Read more about How to Wash Your Produce).
Step Two - Drain the cauliflower and pulse in a food processor until it resembles rice grains.
Step Three - Heat one tablespoon of butter, coconut oil, or preferred fat in a skillet and sautee the cauliflower “grains” until just softened. Flavor as desired and serve.
This is the basic preparation for transforming cauliflower florets into a rice alternative – season as you would any rice dish.
1 head cauliflower
1 tablespoon butter of coconut oil
1 shallot or onion finely chopped (optional)
Sea salt and pepper to taste
1. Coarsely chop and wash cauliflower florets.
2. Pulse cauliflower in a food processor until it resembles rice grains.
3. Heat the butter or oil in a wide skillet and and sautee onions if using. Add the cauliflower “rice” and sautee until softened – do not overcook.
4. Season with salt and pepper to taste and serve.
Some optional variations;
Curried cauliflower rice – add 1 tablespoon turmeric or curry powder.
Herbed Rice – Add 1/4 cup of chopped fresh parsely, cilantro, mint or other herbs.
Chinese “Fried Rice” – add 2 eggs to the middle of the pan with the cauliflower and stir until the eggs start to cook. Begin incorporating it with the rest of the cauliflower until cooked. Season with naturally fermented soy sauce and green onions.
Rice salad – mix in chopped cucumbers and tomatoes and season with an oil and vinegar dressing.
This post is linked to The Nourishing Gourmet | Pennywise Platter Thursday and Real Food Whole Health | Fresh Bites Friday.