Cauliflower Rice
You are going to LOVE this incredibly versatile recipe! It is an absolute favorite of our family and our most requested side-dish at gatherings with friends and family. Make it Mexican style by adding 1/2 teaspoon ground cumin, 1/2 teaspoon chili powder, 1 diced jalapeño and the juice of 1 lime. Make it Moroccan style by adding 1/4 cup slivered almonds or pine nuts, 1/2 cup raisins, 1/2 teaspoon ground cumin, 1/4 teaspoon ground turmeric, and 1/4 teaspoon ground cinnamon. Make rice Asian style by adding 2 tablespoons coconut aminos, 1 teaspoon sesame oil, and 2 minced green onions. Make Coconut Curry rice by adding 1 1/2 tablespoons full fat coconut milk, 1/2 tablespoon curry powder, and 1 teaspoon curry paste. Or make this a complete meal by adding a serving of your favorite chopped protein and any leftover sautéed veggies you have in your fridge.
Ingredients
- 4 cups (16oz) riced cauliflower
- 3 Tbsp ghee or clarified butter
- 1/2 large onion, finely chopped
- 1 large carrot, peeled and finely chopped
- 1 jalapeño, seeded and finely chopped
- 2 cloves garlic, minced
- 1/2 Cup chicken broth
- 1 Tbsp cilantro, finely chopped
- 1/2 tsp himalayan salt
- 1/2 tsp black pepper
- 1 lime, juiced
Instructions
Instructions
To "rice" cauliflower, take one large head of cauliflower and cut into florets, Place half of the florets in a food processor and pulse into rice-like consistency, 15-20 pulses. (Don't over-crowd the cauliflower in the food processor, and don't over-pulse or the florets will get mushy.) Repeat to rice the remaining florets.
You can use "pre-riced" cauliflower. We buy frozen organic riced cauliflower at Costco.
In a large skillet, melt the ghee over medium heat and swirl to coat the bottom of the pan. When the ghee is hot, add the onion, carrot, and jalapeño and cook, stirring until the onion is translucent, 2 to 3 minutes. Stir in the garlic and cook until the garlic is aromatic, about 1 minute.
Add the riced cauliflower to the skillet and mix thoroughly with the rest of the vegetables. Add the chicken broth, cover the pan with a lid, and steam until you've arrived at a rice-like consistency. (The cauliflower should be tender, but not mushy or wet.)
Remove from the pan from the heat and mix in the chopped cilantro. Cut the lime in half and squeeze the juice into the mixture. Adjust seasoning with the salt and pepper. Mix thoroughly.
