- 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
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
This recipe is best prepared in a cast iron skillet
- 2 large handfuls of kale, washed and hand torn
- ½ yellow onion, diced
- 2 tsp garlic, minced
- 1 jalapeno, sliced
- 4 cremini mushrooms, sliced ¼ inch thick
- 1 lemon, zest, juice
- several pieces of cilantro, torn
- 1 TBS butter
- 1TBS canola oil
- Salt and pepper to taste
- Heat a large cast iron skillet and add canola oil
- Reduce heat to medium
- Add the mushrooms. Make sure they’re all flat
- After a minute or so, add the butter and let melt
- When they are nice and crisp, but not burnt, on one side, flip the mushrooms over
- After another minute or so add the garlic and onions
- Stir these around with a wooden spoon
- Add the sliced jalapenos, stir around
- Begin adding the kale a little at a time. It will wilt and become smaller as it cooks so you can add more in
- As the last of the kale goes in, add the lemon juice
- Sprinkle the entire dish with the turmeric and stir in
- Add the salt and pepper, stir
- Garnish with lemon zest and cilantro, enjoy!
This dish goes well with cauliflower rice, quinoa, barley, just about anything!
It’s also great with andouille sausage!
- 2 cloves garlic, minced
- 2 TBS low sodium soy sauce
- 2 TBS rice vinegar
- 2 TBS mayo
- 1 ½ TBS honey
- 1 tsp ginger paste
- 1 or 2 TBS of Sambal Oelek (chili garlic sauce) or Gochujang (hot pepper paste)
- ¼ tsp black pepper
**Tip: Salt depends on how salty your soy sauce is. Taste before adding more salt.
- Whisk all ingredients together well, add in chicken, and let sit anywhere from 30 minutes to 12 hours. (The longer it sits, the more tender and juicy it will be).
- Grill the chicken to an internal temperature of 165 degrees