Cauliflower Rice is Very Nice
Pre-paleo, I was a big fan of rice. Not a big fan of cauliflower. I learned that rice was not very nutritious or healthy. I was sad. Then I learned I could easily make delicious “rice” with cauliflower. I was happy. True story!
1 large head of fresh cauliflower
2 tablespoons ghee or coconut oil, or 1 tablespoon of each
1 teaspoon (or more, to taste) crushed red pepper flakes
1/2 medium onion, diced
1 clove garlic, minced
salt and pepper to taste
Break the cauliflower into florets and remove the stems, and rinse in a colander. Optional step to soften the cauliflower – put the colander in a large glass or metal bowl and pour boiling water over the florets, letting them sit a minute, then drain.
Side note – do you have a stainless steel electric water kettle? I love mine! Boils water quickly, no plastic internal parts. Need frozen veggies warmed quickly? Skip the microwave and put the frozen veg in a glass bowl or storage container. Pour boiling water over them and let them sit a few minutes. Drain or remove with a slotted spoon. Easy and nutrients are preserved! And you can use the veg water for soup or stocks. (Or be a weirdo like me and drink it.)
Place the florets in a food processor, in 2 batches, and pulse until it looks like rice.
Heat a large skillet over medium high heat, and melt the ghee and/or coconut oil. Add the onion, red pepper and garlic, and stir until the onions are translucent, about 5 minutes. (Mix it up – add sliced mushrooms! Jalapenos! Other sliced vegetables, minced ginger and coconut aminos!)
Add the cauliflower and saute until it is tender, about another 5 minutes, then season with salt and pepper to taste. This was a yummy bed to my slow cooker lamb stew, recipe coming up soon!