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July 13, 2013

Cauli-Rice

I'm going to share an amazing recipe with you today. Well really it's more of a technique than a recipe, but get ready to be blown away, because we're going to make cauliflower rice! Cauliflower what? You read that right, cauliflower rice. Why in the world would I want to substitute what I like to call cauli-rice for regular rice? A few years ago I started having issues with eating grains, stomach aches, bloating... you get the picture. Rice was one of my favorite side dishes, so I was pretty bummed. So I took to the internet to try and find a good substitute, and found the awesome idea of turning cauliflower into rice.


It's genius the way it works. You just toss cauliflower into a food processor, pulse it a few times and voila, cauli-rice. Then all it takes is a few minutes of cooking time, and you have the perfect substitute for rice. Once cooked it becomes tender, light and fluffy, just like rice, and taste great. It can be used anywhere you would use rice, as a side dish, in stir-fries, fried rice, even as one of the fillings for burritos! Plus, it has the added bonus of helping you get another serving of veggies into your diet for the day.

Cauliflower “Rice”

Ingredients

1/2 head of cauliflower
1 green onion, chopped
1 clove of garlic, minced
2 tablespoon pure olive oil
salt and pepper to taste

Directions

Rinse cauliflower and pat dry with a paper towel.
Remove the stalk and place florets in a food processor.
Pulse the florets until they have reached a rice-like consistency, this only takes a few seconds. (You can also use a cheese grater to grate the cauliflower.) Set aside.
Add olive oil to a large skillet and saute the onion and garlic over medium heat.
Once onion is tender and translucent, being careful not to burn the garlic, add the cauliflower and reduce heat to medium-low.
Give it a good stir, then cover with a lid and saute for 7 to 9 minutes, stirring occasionally. Taste the cauliflower at the 5 minute mark for doneness. You want it to have the consistency of cooked rice. (Be careful, If you overcook it, it will become mushy).
Add salt and pepper to taste and serve as you would rice.

Makes about 3 servings.


Notes: *Did you know you can freeze Cauliflower Rice? Once you've "Riced" the cauliflower, measure it out into freezer baggies, squeeze as much air as possible out, seal, label and freeze. To use, remove the cauliflower from the freezer to defrost a bit, then proceed with the above recipe. It will keep in the freezer for up to 3 months.

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