Thursday, March 29, 2012

Cauliflower 'Rice'

This recipe was easy and fast.  It was also delicious.  I had been hemming and hawing over making it but I had promised the ladies on the Facebook page that I would and it was a winner.

The Kid thought it was rice, but Bubba knows better by now and he still liked it.  I got a picture of it still in the pan but we ate it before I remembered to get a beauty shot on the plate.

This dish is very versatile and you can change it up however you’d like.  You could do Asian, Mexican or Italian versions just by changing the seasonings.

Cauliflower Rice
makes 4-6 servings

1 small head of cauliflower, chopped into chunks
1 small onion or large shallot, finely chopped
2 tablespoons of butter
2 tablespoons of coconut oil
Seasoned salt
Freshly ground pepper

You will need a food processor to make this dish unless you have knife skills like the artificial person Bishop in Aliens 2.  Use the food processor to chop the cauliflower until it resembles rice or couscous.  If you have a smaller food processor, you may have to do this in two batches.

Melt the butter and coconut oil over medium heat and add the onions, cook until they are soft and translucent. 

Stir in the cauliflower and mix evenly to distribute the oil and onion.  Season with salt and pepper.  Cover the skillet, turn the heat down a notch and cook for 10 minutes until cauliflower is softened.  Taste and add more seasoning if desired.

1/2 cup of this dish = 1 serving of veggie

Print this recipe - Cauliflower Rice

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