Cauliflower Rice
Prep Time
10 minutes
Prep Notes
Cauli-rice can be used as a substitute for regular white rice or mashed potatoes. Cauliflower is naturally low in calorie. It comes from the brassica family of vegetables (which includes broccoli, Brussels sprouts, kale, and turnips), which are known for their powerful cancer-fighting ability. You can add sauteed vegetables or freshly chopped herbs to this recipe for a flavorful side dish.
Cooking Time
35 minutes
Yields
Serves 4-6, depending on size of cauliflower
Ingredients
1 fresh cauliflower, cut into small florets and stems
1 Tbsp Coconut oil or ghee
Salt, gomasio, or Herbamare,** to taste
Ground pepper, to taste
Stovetop steam basket and pot.
Directions
Directions for steamer method:
Fill the pot of your steamer with 2-3 inches of water, place the lid, and put on medium heat on the stove.
While water is coming to a boil, prepare the cauliflower. Place florets into food processor in small batches, pulse until pieces are the size of rice grains. Transfer pulsed “rice” to steam basket.
Continue pulsing batches and transferring until all cauliflower is used.
Place steam basket over boiling water in pot on stove and steam for 5 minutes, or until grains are soft but not mushy.
Transfer rice to serving dish. Add coconut oil or ghee. Salt and pepper to taste.
Serve.
Directions for skillet method:
Prepare cauliflower following steps 2 and 3 above.
Heat a medium skillet over medium heat. Add 1 Tbsp olive, avocado, or coconut oil to pan.
When oil is hot, lower heat to medium-low, add cauliflower grains and saute for 5-7 minutes until grains are soft but not mushy.
You can saute onions, carrots, celery, or any other vegetable cut into small pieces before adding the cauliflower. Add spices such as basil, oregano, or cumin and coriander for more of a pilaf flavor.
Credit
Evey Schweig Health Coach & Anti-Inflammatory Specialist
