A lot of times when starting a new lifestyle change like the paleo diet that requires you to cut out a bunch of foods that you have eaten for years, is quite tough. However, It can bring out our creative side in the kitchen. Cauliflower when properly prepared has a very similar texture as white rice, with a mellow flavour. Most importantly for making an excellent cauliflower rice, it is to only be cooked until slightly tender, any more than that and it could quite possibly ruin the experience of cauliflower rice. For this side dish you will either need a blender or a food processor with the shredding blade, if you do not have either you can use a cheese grater. This recipe has added ingredients that make the cauliflower rice just pop with flavour to go a long side dishes like stuffed peppers and stir-fries.
1 head of cauliflower
2 Tbsp. bacon fat, lard, or cooking oil of choice
1/2 small white onion, chopped
2 cloves garlic, chopped
1/4 tsp. sea salt
1/8 tsp. ground black pepper
- Chop the cauliflower into florets. Working in batches, pulse a few florets at a time in a food processor, blender, or cheese grater until the cauliflower pieces are the size and shape of rice (careful do not to over-blend). Set the riced cauliflower aside.
- Heat the cooking oil of choice in a large skillet over medium high heat. Sauté onion and garlic for about 3 minutes or until the onions are just softened. Add the riced cauliflower and stir well.
- Add the sea salt and pepper and stir to combine. Saute for about 5 minutes or until the cauliflower is slightly tender but not mushy. Serve warm.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Number of Servings: 4