Cauliflower “Rice”

Cauliflower “Rice” is surprisingly delicious!  I am constantly amazed at what you can do with vegetables!  If you are serving it with a yummy sauce, make the plain version.  If you want it as a dish all on its own, make the Caramelized Onion and Garlic version.  (You can see both varieties in the picture.)  🙂  Either would be wonderful with the addition of fresh chopped herbs.

2013-02-05 02.57.12

Plain Cauliflower “Rice”

1 head cauliflower
A few Tbs. of coconut fat
Salt and Pepper

1. Trim and rinse the cauliflower.  Cut into florets.

2. Place in a food processor with the “S” blade.  Process until its very fine, but not mush.  (You may want to do half of the cauliflower at a time.)

3. In a skillet, heat the fat.  Saute the riced cauliflower, stirring for just a few minutes until it’s limp.  Salt and pepper to taste! 🙂  Depending on the size of the cauliflower head and your skillet, it may work better in two batches.

2013-02-05 02.42.20This is a picture of the cauliflower right after it was “riced.”

Caramelized Onion and Garlic Cauliflower “Rice”

1 large onion or two small
6 cloves garlic
Several Tbs. coconut fat
2 tsp. balsamic vinegar
1 head cauliflower
Salt and Pepper

1. Rinse and trim your cauliflower.  Cut into florets and place half of them in your food processor with the “S” blade.  Process until Very small but not mush.  (See picture above.)  Place it in a bowl, and repeat with the other half.

2. Chop the onion.  Heat fat in a large skillet and saute onion on medium heat until nicely caramelized.

3. Meanwhile chop garlic, and add it only after the onion is the right caramel color.  (Garlic burns fast!)  When the garlic just barely starts to turn brown, add the balsamic vinegar.  It will sputter and smell wonderful!

4.  Add the cauliflower.  Stir as it sautes for a few minutes.  You want it to be cooked, but it doesn’t take very long.  Add salt and pepper as desired.  Enjoy! 🙂

 

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5 thoughts on “Cauliflower “Rice”

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