PALEO SEASONED CAULIFLOWER "RICE"
When you cut out a lot of the foods that you are used to eating, you come up with creative ways to re-create those foods. Cauliflower Rice has a texture very similar to regular white rice, has a very mellow flavor, and mixes well in dishes that typically use rice. The key to a good cauliflower rice is to cook it just enough so that the cauliflower is tender but not mushy.
When I first started a paleo lifestyle I would use a cheese grater and actually grate the cauliflower by hand every time, but I found that a food processor or blender is so much more efficient, and it only takes a few minutes to prepare. So unless you want a really good arm workout and have 20 minutes to spare, skip the grating and use a food processor or blender!
Some folks like it plain - just riced cauliflower and that is it. But if you don't like cauliflower, then you will probably want to serve it with some sort of sauce on top, because at the end of the day it is cauliflower and it will still have the flavor of cauliflower. Another options is to add some fresh squeezed lime and cilantro mixed in, or to turn it into Cauliflower Fried Rice (which is one of my favorite dishes) or Mexican Cauli-Rice (OK that's another favorite too).
When I first started a paleo lifestyle I would use a cheese grater and actually grate the cauliflower by hand every time, but I found that a food processor or blender is so much more efficient, and it only takes a few minutes to prepare. So unless you want a really good arm workout and have 20 minutes to spare, skip the grating and use a food processor or blender!
Some folks like it plain - just riced cauliflower and that is it. But if you don't like cauliflower, then you will probably want to serve it with some sort of sauce on top, because at the end of the day it is cauliflower and it will still have the flavor of cauliflower. Another options is to add some fresh squeezed lime and cilantro mixed in, or to turn it into Cauliflower Fried Rice (which is one of my favorite dishes) or Mexican Cauli-Rice (OK that's another favorite too).
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Paleo Seasoned Cauliflower "Rice"Prep time: 10 mins Cook time: 10 mins Servings: 4
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Ingredients:
- 1 head of cauliflower (about 2 pounds)
- 2 Tbsp. bacon fat/lard or tallow
- 1/2 small white onion, chopped (about 1/2 cup)
- 2 cloves garlic, chopped
- 1/4 tsp. sea salt
- 1/8 tsp. ground black pepper
- 1/4 cup chopped fresh parsley
Equipment:
- Chef knife
- Cutting board
- Measuring cups and spoons
- Food processor or blender
- Large skillet
- Stirring spoon
Directions:
1. Chop the cauliflower into florets. Working in batches, pulse a few florets at a time in a food processor or blender until the cauliflower pieces are the size and shape of rice (be careful not to over-blend!). Set the riced cauliflower aside.
2. Heat the bacon fat/lard or tallow in a large skillet over medium high heat. Sauté onion and garlic for about 3 minutes or until the onions are just softened. Add the riced cauliflower and stir well.
4. Add the sea salt and pepper and stir to combine. Saute for about 5 minutes or until the cauliflower is slightly tender but not mushy.
5. Place the cauliflower in serving bowl and toss with the freshly chopped parsley. Taste and add additional sea salt and pepper if desired. Serve and enjoy!
- 1 head of cauliflower (about 2 pounds)
- 2 Tbsp. bacon fat/lard or tallow
- 1/2 small white onion, chopped (about 1/2 cup)
- 2 cloves garlic, chopped
- 1/4 tsp. sea salt
- 1/8 tsp. ground black pepper
- 1/4 cup chopped fresh parsley
Equipment:
- Chef knife
- Cutting board
- Measuring cups and spoons
- Food processor or blender
- Large skillet
- Stirring spoon
Directions:
1. Chop the cauliflower into florets. Working in batches, pulse a few florets at a time in a food processor or blender until the cauliflower pieces are the size and shape of rice (be careful not to over-blend!). Set the riced cauliflower aside.
2. Heat the bacon fat/lard or tallow in a large skillet over medium high heat. Sauté onion and garlic for about 3 minutes or until the onions are just softened. Add the riced cauliflower and stir well.
4. Add the sea salt and pepper and stir to combine. Saute for about 5 minutes or until the cauliflower is slightly tender but not mushy.
5. Place the cauliflower in serving bowl and toss with the freshly chopped parsley. Taste and add additional sea salt and pepper if desired. Serve and enjoy!
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