If you haven't looked at many grain free food blogs before, you may first look at a picture of this dish and wonder, what is that white stuff? Is it rice? Cheese? A different kind of grain? A vegetable? Well, if you guessed a vegetable, you would be correct. It is cauliflower rice, a grain free alternative to rice.
When I first learned about cauli rice I got super excited. Being able to eat "rice" opened up a whole new world of food choices. Tacos, chinese food, rice salads. The possibilities were endless. All you need is a head of cauliflower, a knife, and a food processor and you are pretty much set.
I thought to myself, boy was that salad good. I wish I could have that again. Then, I realized I could- with the door opening cauliflower rice! So, with a little flavoring and some fresh vegetables from the, I had recreated one of my favorite dishes. It may have even turned out better than the originial. There's something very refreshing and light about this salad. After eating it, I felt very light and refreshed. I guess that's also probably the other great part about cauliflower rice, it's a vegetable. And a good way to sneak more into your diet!
This dish would be a great side to bring to a summer BBQ or even an afternoon snack. I paired it with a chicken brat and some grapes for a yummy summer meal.
This dish would be a great side to bring to a summer BBQ or even an afternoon snack. I paired it with a chicken brat and some grapes for a yummy summer meal.
Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 4-5
Ingredients:
The creation:
1. Cut the head of cauliflower into florets. Then place in food processor with a grating attachment and pulse a few times until the cauliflower turns into rice. Alternatively, use a box grater to break up the florets into smaller rice-like pieces.
2. In a skillet on medium heat, place the oil, onion, and garlic. Allow to simmer, then add the cauliflower. Cook for 5 minutes.
3. Increasing the heat to medium-high, add 2 tablespoons of chicken broth. Cook for 10 more minutes. When the rice is done, the liquid should be mostly absorbed, and the cauliflower should be softer.
4. Combine the cauliflower, pepper, tomato, sea salt, and lime juice. Mix & serve.
Cook Time: 15 minutes
Serves: 4-5
Ingredients:
- 1 head of cauliflower
- 1/2 yellow onion, chopped
- 2 tablespoons olive oil
- 1 clove of garlic, minced
- 2 tablespoons chicken broth
- 1 pepper, chopped (any color)
- 1 large heirloom tomato chopped
- 1/4 teaspoon coarse sea salt
- Juice of 1/2 a lime
The creation:
1. Cut the head of cauliflower into florets. Then place in food processor with a grating attachment and pulse a few times until the cauliflower turns into rice. Alternatively, use a box grater to break up the florets into smaller rice-like pieces.
2. In a skillet on medium heat, place the oil, onion, and garlic. Allow to simmer, then add the cauliflower. Cook for 5 minutes.
3. Increasing the heat to medium-high, add 2 tablespoons of chicken broth. Cook for 10 more minutes. When the rice is done, the liquid should be mostly absorbed, and the cauliflower should be softer.
4. Combine the cauliflower, pepper, tomato, sea salt, and lime juice. Mix & serve.