Cauliflower is one of my favorite veggies. Seriously. It picks up flavors perfectly, roasts up fabulously, has great texture, and is just fantastic all mashed up. In short, this humble veggie can do a lot. So, when I first heard about cauliflower rice, I was more than intrigued. And - bonus! - you get to stuff an extra serving or two of veggies into your meal.
After I made it for the first time, I was pleased at how easy it was to do. Basically, pulse the cauli in a food processor until it looks rice-y and its ready to be used in whatever application you wish - fried rice, a rice and veggie medley, whatever. Since the paleo food movement has taken off, there's no shortage of recipes online for the stuff.
Today here's my quick and easy cauliflower method. I say method because many additions and ingredients will depend on the amount of cauli rice you're making, what you plan on adding to it, etc. This one is super basic and best for when you're gonna be topping the rice with another dish, say stir fry or curry, where you want that dish's sauce to be the star. But obviously, you can add any other veggies, spices, or seasonings that you wish to include!
A head of cauliflower
An onion, diced
Some garlic, minced
Salt and black pepper
1. Wash and pat dry a head of cauliflower.
2. Cut out the core and any extraneous leaves. Roughly chop the cauliflower into medium-ish florets.
3. Now, I do this part in batches for the most amount of control. In two or three batches, pulse the cauliflower florets in a food processor until it resembles rice grains.
4. In a large skillet, heat a few tablespoons of olive oil. Saute the onion until translucent. Toss in the garlic and saute 1 minute.
5. Stir in the cauliflower rice. Cover and cook for 7 to 10 minutes, or until soft. Season with salt and pepper.
Come back on Sunday for a yummy dish to top your cauliflower rice with! :)