I could write a love song about cauliflower rice. It's that wonderful. And please know, I actually hate raw cauliflower. I know "hate" is a strong word... but that's why I'm using it. You'd never catch me eating it raw. And cooked? Eh, indifferent. But rice it, and it becomes one of my favorite things about eating grain-free. It's so easy. Super versatile, taking on any flavor you ask it to. And it freezes well, making it handy to pull out for a recipe in a pinch. If you haven't already, I hope you give it a try so you can fall in love too.
* Important: If you are using this in a recipe, meaning the main dish isn't being served over it, but it's being incorporated into the dish, just "rice" it, following steps 1 and 2 (below). But if your main dish is being served over it, then follow each step below and set aside for when you need it.
YIELD 4-6 servings
INGREDIENTS
1 head of cauliflower
1 to 2 tablespoons butter, ghee or coconut oil
1 small onion, diced
1 tablespoon minced garlic
salt and pepper, to taste
INSTRUCTIONS
Method 1
1. Cut the head of cauliflower into quarters
2. Using the largest holes on a cheese grater, grate the florets until grater reaches the stem
Method 2
1. Chop florets from head, discarding the largest part of the stem
2. Pulse cauliflower in a food processor until pieces resemble grains of rice
Picking up from method 1 or 2
3. Once cauliflower is broken down, heat a skillet on medium
4. Add oil, onions and garlic
5. When onions are tender, add cauliflower "grains" to skillet, season with salt and pepper and cook until cauliflower reaches desired tenderness (about 5-10 minutes, but it cooks fast, so keep an eye on it)