Quite some time went by before I finally tackled rice made from cauliflower in my kitchen. I thought I wouldn’t like it. I was wrong! For those of you who must cut rice out for a time or indefinitely this can allow you to bring dishes like stir fry back into your life!
This recipe makes about 3 cups of cauli-rice.
- 1 average size head of cauliflower preferably organic
- 2 Tbs butter ghee, coconut oil or bacon fat
- ½ C filtered water
- ½ tsp salt
- First, remove the stem from the cauliflower and separate all the florets into chunks manageable for your food processor. Pieces that are about 2in x 2in is what you want.
- Then, place cauliflower pieces into your food processor and pulse until the texture is like rice. Depending on how big your food processor is you may have to do this in 2 or 3 batches. You may have a few small chunks in the “rice.” Just remove these and use for something else or add them to your compost pile. If your kids are handy, they may just eat them for you! *If you don’t have a food processor, never fear! Just use a cheese grater to grate each chunk of cauliflower. A box-style grater is ideal and inexpensive (especially if your other option is going out to buy a whole, new food processor!)
- Set rice aside for a moment. Heat your fat on medium heat in a deep-sided pan or skillet with a lid. Once the fat is hot pour the rice in the pan. Sprinkle in the salt. Stir it around and add the water. Now, put the lid on and let the cauli-rice steam for 2 or 3 minutes. Remove the lid and stir the “rice” around. Continue to allow the “rice” to heat until it is cooked. Taste a bit and when it’s al dente (but not raw), you’re done!
- Take the pan off the heat and keep the lid on so it’s warm for serving.