Cauliflower Rice is such a great Paleo "staple"...who needs grains when you can make this easy healthy alternative? It's honestly really delicious, my husband loved it.
- 1 large head fresh cauliflower
- 1 tablespoon plus 1 tablespoon coconut oil or ghee
- 1/2 medium onion, diced (about 1/2 cup)
- 1 clove garlic, minced (about 1 teaspoon)
- salt and pepper, to taste
Break the cauliflower into florets, removing the stems. Place them in a food processor bowl and pulse until the cauliflower looks like rice. This takes about 10-15 one-second pulses. You may need to do this in two batches to avoid overcrowding (which leads to mush). Here's mine...
Heat a large skillet over medium-high heat, about 3 minutes. Add 1 tablespoon of the cooking fat (I used ghee for this part) and allow to melt. Toss the onion and garlic into the pan, stir with a wooden spoon to coat with fat, then cook until the onions are translucent, about 5 minutes.
Push the onions to the side of the pan and add the remaining 1 tablespoon fat (I used coconut oil for this part). Add the riced cauliflower to the pan and saute until the cauliflower is tender, about 7-10 minutes. Try a bite, then season with plenty of salt and a hint of pepper.
If you need to keep it warm, cook it in a cast iron skillet, then put it in a 350 degree F oven....it will even brown a little on top. :) It's easy to turn this into a Cilantro Lime "rice" by adding fresh lime juice, lime zest and some chopped cilantro!
I have been hearing about Cauliflower Rice for a long time now, but hadn't tried it until being on the Whole30 Challenge. I'm so glad I did...I will be making this often as a replacement for grains! :)
-This recipe is from Well Fed Paleo Recipes Magazine Vol. 1. I highly recommend this magazine/cookbook...it's fantastic! If you see it in Whole Foods or Sprouts...grab one, you won't regret it! They're by the check stands;)