This is the basic preparation for transforming cauliflower florets into a rice alternative – season as you would any rice dish.
1 head cauliflower
1 tablespoon butter of coconut oil
1 shallot or onion finely chopped (optional)
Sea salt and pepper to taste
1. Coarsely chop and wash cauliflower florets.
2. Pulse cauliflower in a food processor until it resembles rice grains.
3. Heat the butter or oil in a wide skillet and and saute onions if using. Add the cauliflower “rice” and saute until softened – do not overcook.
4. Season with salt and pepper to taste and serve.
Some optional variations;
Curried cauliflower rice – add 1 tablespoon turmeric or curry powder.
Herbed Rice – Add 1/4 cup of chopped fresh parsely, cilantro, mint or other herbs.
Chinese “Fried Rice” – add 2 eggs to the middle of the pan with the cauliflower and stir until the eggs start to cook. Begin incorporating it with the rest of the cauliflower until cooked. Season with naturally fermented soy sauce and green onions.
Rice salad – mix in chopped cucumbers and tomatoes and season with an oil and vinegar dressing.
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