Everyone is always surprised when I say that I use cauliflower instead of rice and that my kids LOVE it. I think LOVE is an understatement. If I would make cauliflower every day, that would make my kids ecstatic. Cauliflower is tremendously versatile … riced, creamed/mashed, roasted, steamed my kids love it any which way. What I find even more amazing is that when guests come over, it is ALWAYS the thing that they remark on. No matter how complex a meal I prepare for guests they love the simplicity of cauliflower rice.
If you’ve never made cauli-rice you really should, it’s easy.
Cut a head of cauliflower up into pieces, put it in your blender, Ninja, food processor etc and process to rice sized pieces. Pour it into a skillet, wok or saute pan and heat thoroughly… you can use any fat you like… olive oil, coconut oil, MCT oil, bacon fat, butter, ghee… to your taste. Heat through, S&P to taste and serve.
Then, try to season it with whatever you like…
Turmeric or saffron for yellow rice
diced tomatoes or tomato paste, garlic and oregano for red rice
coconut cream, basil, garlic and onion for coconut risotto
the possibilities are endless!
As are the uses: serve with curry, make sushi rolls… see? versatility!
Mash your cauliflower and add a little cream, coconut cream, chicken bone broth, etc and a little butter to replace mashed potatoes!
When I moved to Tampa I was first introduced to all the spanish influences in local cooking. There are certain spanish dishes I really do love, paella being one
. So the other day Iwas thinking that if I use cauliflower rice for everything… why not make paella? I set out to do just that…
1 package of chorizo sausages (nitrate free Aidells chicken chorizo)
1 lb of wild caught shrimp
1 lb of chicken (use thighs, breast or omit entirely)
1 can of unsalted organic peas (or frozen)
1 can of diced organic tomatoes (drained and rinsed)
1 small onion
oil (olive, coconut, bacon fat, etc.)
4 garlic cloves
1 medium head of cauliflower “riced”
1 cup of bone broth (I used beef, but chicken would work too)
In your wok, skillet, etc add oil (fat choice) and diced onion and 4-5 cloves of minced garlic, then brown diced chicken. When chicken is cooked almost through add sliced sausage and brown. To the meats add a pinch of saffron threads, salt, pepper, the drained peas and drained tomatoes and heat thoroughly. Add shrimp and cook to pink. Remove contents of pan to a serving dish.
Next, use your bone broth to deglaze the pan; once the pieces from the bottom of the pan are incorporated into the liquid, add the riced cauliflower into the broth, to that add another few threads of saffron and a 1/2 teaspoon of turmeric, then S&P to taste. Again, heat through and let the liquid become absorbed. You don’t want the cauliflower soggy, just warm (if there is too much liquid, drain off; if there is too little liquid, add a few tablespoons to your liking).
Add contents of your serving dish back into your pan and toss with the “rice” until well incorporated. Then, serve!