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Cauliflower rice.  Sounds good right?  First off, let’s just be clear here –  it’s not really rice as we know it. What is it?  It’s purely raw cauliflower grated or pureed then sautéed with stock, seasonings and oil.

As simple as that sounds, there’s no denying that cauliflower rice is to die for.  Even though it seemed overrated, I had been wanting to try it for a long time. When I finally made it for a cooking class last spring, I was shocked.  It was way beyond my wildest, delicious dreams and hands down a huge hit with everybody there.  Ever since, it has been a weekly addition to our dinner menus.

It’s paleo, SCD, low carb, gluten free and a great way to get more veggies into you or your kids diets. Unequivocally, that’s the key to eating “free” – gluten or grain free – is finding delicious substitutes for your old time favorite comfort foods, like rice or pasta.

Cauliflower rice got it’s name because it resembles the look of rice only with a smaller “grains”.  It’s flavor is mellow and slightly sweet. The trick is to cook it just enough so that it is tender but not mushy. Considering its raw and tiny pieces, you don’t need to cook it for long.

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IMG_5987A whole head of cauliflower will make four to six servings, stretching the cauliflower a lot farther when compared to roasting it.  When I roast the cauliflower florets, my husband can eat the whole pan in one meal!  When I make cauliflower rice, we only eat half the head of cauliflower.  Another cool thing is you can make a bunch and freeze batches in ziploc bags.

Try it and let me know what you think!

Cauliflower Rice

1 head of cauliflower
2 tablespoons coconut oil
2 tablespoons water or broth
2 tablespoons coconut amino’s

Cut cauliflower in half through the core.  Remove and discard the outer leaves and the core.  Chop into florets, cutting larger florets in half so the pieces are all around the same size.  Add cauliflower florets to bowl of food processor in batches.  Pulse each batch until cauliflower is the consistency of gravel.  Add oil to a large skillet and stir in the cauliflower.  Cook over medium high heat for 3-5 minutes then add broth or water. Cook until liquid is absorbed then add the amino’s.   If you don’t want to eat it all at once, then freeze batches in ziploc bags for later use.  This is one dish you will want to make over and over again, it’s SO delicious!

Makes 6 servings