I’ve seen cauliflower used as a substitute for mashed potatoes for quite some time but more recently with the Paleo diet ‘fad’ slowly taking over I’ve started to see cauliflower served as rice. I know this concept is not new but I’ve never been into looking for carb substitutes. I’m not going to lie the sound of cauliflower rice is not very appealing to me. I love rice just the way it is thank you very much, but I thought I’d give it a go anyway. I figure it’s one more way to increase the amount of vegetables on my plate and keeps the carbs down. And the funny part is it actually resembles rice.
I served this cauliflower rice under a curry stew so there was plenty of flavor and sauce to go with it. I’m not sure I’d enjoy eating it plain as a side dish. Overall it wasn’t bad but my one recommendation is to season season season. Especially if you’re not a huge lover of the flavor of cauliflower, like me. I kept mine simple using garlic, onion, and coconut oil. In the end I probably added more salt than I should have just to give it a kick. Next time I’ll be sure to dump in some oregano, thyme, or chili powder.
- 1 large head cauliflower
- onion, chopped
- garlic, chopped
- 1 tablespoon butter
- 1-2 tablespoons coconut oil
- Break down cauliflower and place pieces in either a blender or food processor. Pulse until pieces resemble the size of rice.
- In a saucepan melt butter and coconut oil over medium heat. Add the onion and garlic cooking until browned.
- Stir in the cauliflower and season with s&p.
- Cover and cook 15 minutes until tender.