Cauliflower Rice

Ingredients:

• Cauliflower

Method:

• Cut the florets from the stem
• Put them in a food processor and pulse until it resembles rice
• Or you can chop it with a knife

Variations:

Whenever I make cauliflower rice (or regular rice for that matter) I never just make rice. My favorite way is to start out with a little EVOO in a pot and get it hot. Then I add diced onion, minced garlic, and diced peppers. Once the onions have turned translucent I add the “rice” and mix it up for a minute or so. Then I add a little chicken stock for flavor. (Feel free to omit this to keep it vegan)

**For regular rice, the chicken stock will be the substitute for the water you would normally cook it in.

Another excellent use for cauliflower rice would be to use it in tabbouleh.

• 1 head cauliflower, riced
• 1 pint cherry tomatoes, halved
• 1 ¼ cups fresh parsley, chopped
• ¾ cup cup fresh cilantro, chopped
• 4 stalks celery, minced
• 3 scallions, sliced thin
• Salt & pepper to taste
• Mix together

Mix the dressing:

• 1/3 cup EVOO
• 2 TBS Red Wine Vinegar
• 1 tsp maple syrup
• Pinch of salt
• Mix together, add to “rice” mix
• Enjoy!