Cauliflower Rice
If you are anything like me, you need some starch or carbs with every dinner. I grew up eating rice or pasta as a small side with every homecooked dinner and while that was great for an extremely active child and athlete, it is not the most sustainable. Going into college I expanded my sides to include grains and seeds like quinoa, farro, couscous anything to vary the types of carbs I was putting into my body. Tonight I took it a step further and turned a favorite vegetable into a side nearly entirely indiscernible from the starchy and caloric sides I grew up eating. Enjoy!
Serves: 4 Time: 20 minutes
Ingredients:
1 head of Cauliflower
Olive Oil
Chopped vegetables (I used one cup of carrots and 1 cup of brussel sprouts)
1/4 white onion, chopped
Ground black pepper to taste
Recipe
1. Cut out the stem of the cauliflower and discard. Chop the head into small florets.
2. Place florets in a food processor and blend until coursely chopped.
You want the texture to resemble rice, so try not to mince too finely. I pulsed the food processor to get the right texture. It happens quick so don’t go too long!
3. Chop onions and vegetables. I shredded both carrots and brussel sprouts with a knife. Add more than you think!
4. In a large saucepan, heat olive oil (enough to coat the bottom of the pan), onion, and vegetables of your choice on medium. Should only need about 5-8 minutes.
5. When vegetables are soft, add cauliflower.
6. Continue to cook for another 5 minutes, stirring often as to not burn.
7. Sprinkle ground pepper (and other favorite spices) to taste, while stirring.
8. Remove from heat, serve, and Enjoy
Tips:
Add a touch of truffle oil to bring out a more savory side.
Mix in your favorite cheese when the dish is done cooking, but still on the stove. Use the heat to melt the cheese into the cauliflower to elevate to the next level.
Try with vegetables, without, and a variety of flavors. Use cauliflower as a base as you would any other rice or side, you can use this to add to any recipe!