Perfect Cauliflower Rice
I pretty much follow a paleo diet. I'm not crazy strict (as evidenced by the 57 slices of gluten-free pizza I ate at a recent wedding...we won't even TALK about the wine...it really gave new meaning to the #roseallday hashtag).
I haven't always eaten this way, and I might not always eat this way in the future. But, for now (and the past two-ish years), paleo it is. Today I'll give you the recipe to one of my staple recipes. Since I don't eat grains, cauliflower rice is on heavy rotation at my house as a "rice replacement". I've been eating cauliflower rice loooooong before I ever jumped on the paleo train (did you know I was a raw foodist at one point? OY). I've had some years to perfect my technique. Here's how I get flawless cauli rice.
STEP 1
Clean 1 head of cauliflower. Break into florets and put about 1/3 of them in a food processor. Use the pulse button to pulse until you achieve a crumbly "riced" texture, like below. Finish this in batches. If you do all the cauliflower at once, you'll end up with pieces way too pulverized, and some pieces way too big.
Optional: Add one chopped onion, fresh garlic and/or fresh herbs to the food processor and pulse.
Other veggies that can be added to the mix: zucchini, summer squash, broccoli, carrots, kohlrabi.
STEP 2
At this point, you can dress up with some olive oil, fresh lemon juice, salt and pepper and eat raw. I also like to add hemp seeds and nutritional yeast. But my favorite way to eat is as cooked rice, so read on...
STEP 3
Heat 1 heaping tablespoon of coconut oil or ghee to a large fry pan. Transfer all cauli rice (and any other add-ins) to the heated oil over medium-high heat. Stir around for about 5 minutes, to slightly toast up the cauliflower.
At this point I like to add a full teaspoon each of turmeric and cumin. This will make the rice tasty and also give it a yellow hue. Sea salt and cracked pepper to taste. (Be sure to use black pepper if you're using turmeric. It will help you absorb the health-promoting properties.) Cover the fry pan and reduce heat to low. Allow to cook/steam for 10-15 more minutes. This will make the rice soft and fluffy.
STEP 4
Serve as you would rice!
