I am sure that title is causing a few of you to cringe a little! Riced cauliflower? Yes! It is very easy to make and can be used instead of rice or quinoa…not in a casserole, though!
I heard about ricing cauliflower over on the THM Facebook page and decided to give it a try last week. The hubby enjoyed it. That is saying a lot since he loves his rice, potatoes, or quinoa. Obviously, the flavor is not the same as rice, but once you add a little gravy (low-carb, of course), it makes a great side for our Sunday dinner pot roast.
Before I share the recipe, let me show you what I harvested from our garden this morning. Yes…this morning…February 6! Last summer and fall, Tim would plant new veggies after harvesting some others so that he could see if he could grow crops year-round. The radishes were planted in the same bed where he grew our sweet potatoes. The carrots grew in the bed where he had the yellow squash. Even though we did have a few days of sub-freezing temps and a brief snow/ice storm, these grew well! I will add them to the crockpot for our Sunday dinner tomorrow!
Ok, now for the cauliflower recipe!
1 large head of cauliflower
2-3 tbsp. coconut oil
salt, pepper, garlic powder, onion powder, and other spices to your own liking
Cut the cauliflower into small pieces and put them into the bowl of your food processor. Don’t overload the processor. I did mine in 2 batches. Chop the cauliflower into fine, rice-like pieces.
Heat the coconut oil in a large skillet. Add the riced cauliflower and seasonings. Stir gently until all the cauliflower is coated with oil and the spices are well-mixed. Keep stirring as the cauliflower cooks. Once you notice that the cauliflower is shrinking in size, remove it from the heat and serve immediately. It will get mushy if you over-cook it. It should still be crispy when you serve it.
This makes for a great side dish for a pot roast or chicken. Enjoy!
The Cookbook Experiment 