Saturday, March 22, 2014

Cauliflower Rice


I've made this nifty side dish a few times now, and am excited to report that for me, it serves as a nice alternative to actual rice. I do love a good cauliflower, so I can't tell you in all honesty if it actually tastes like cauliflower if you don't season it with anything other than S+P- my guess is that it does a little. BUT it is literally an empty canvas for flavor combinations. S+P are a must, but you could do all sorts of things like:

... add cilantro and lime juice for a fresh take on Mexican "rice"
... go Indian and add turmeric and curry powder for a savory treat 
    {add cayenne to give it a kick}
... sesame oil, scallions and a little ginger would take you down an Asian path. 
    {and- if you threw in some tamari, it might just blow your mind}
... include sauteed veggies like mushrooms, onions or peppers to give it more bulk

... I'm seriously not kidding- you can do anything with this! 

And to make matters even better, it is super easy to make. Like, stupid easy. Are you even ready for this?

{Paleo} Cauliflower "Rice"


1/2-1 whole head fresh cauliflower
Appx 1 Tbl oil {I used olive, but anything could be used here}
S+P to taste
Any other ingredients you'd like to jazz up your "rice"
What else do you need? A food processor, and nice large skillet - that's it.


  1. Remove the stem from your cauliflower and roughly chop. It doesn't have to be small at all. 
  2. Place chopped pieces of cauliflower into food processor, and pulse until it becomes the consistency of little rices.
  3. Heat oil in skillet, and saute cauliflower until it turns slightly translucent, stirring often.


  • Yes, I made up the word "rices"
  • That is all.

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