If you are looking at this recipe, chances are you are somewhat new to the Paleo way of life, as most seasoned hunter-gatherers can make this stuff in their sleep.
However, I feel like there can never be too many cauliflower rice recipes out there, because it is such a great substitute for rice and every day more and more people are looking to cut out their carbs and replace them with something a bit healthier than traditional rice. There are also so many things you can do with it as well. You can make stuffed peppers,a variety of chinese chicken stir fries, coconut milk rice, and even hot porridge for breakfast.
But to start off, there is just the basic, caulirice. I love this recipe because it is quick and easy-peasy (like the title suggests).
- 1 medium to large sized head of cauliflower (non organic is okay because it is part of the Clean 15)
- Olive oil or coconut oil
- Sea salt
- Garlic powder
- Wash the cauliflower thoroughly and pat dry with a paper towel.
- Cut around the entire head of the cauliflower in small "florets."
- Pour some organic olive oil or coconut oil in a deep sauté pan on the stove on medium/high heat - enough to lightly coat the bottom of the pan.
- Place the cauli-florets in a food processor. Only do a few small handfuls at a time so as not to overload the machine.
- Pulse the food processor until the cauliflower is mostly shredded and resembles rice, but you don't want it to be too fine or powdery.
- Add the first batch of cauli-rice to the pan, you should hear it sizzle a bit. Then go back and finish the rest of the cauli-florets, and add it to the pan til you are a
- ll done with the cauliflower.
- Add some of the sea salt and garlic powder to taste. Stir around the rice until the rice is softer, is slightly browned, and has a soft bite to it - about 5 or 6 minutes.