I’ve always been a lover of brown rice, but have been on a grain-free diet for the past four weeks. In order to not go insane, because I really liked grains, I’ve been on the lookout for grain-less alternatives to my favourite dishes/recipes.
What I’ve discovered on my grain-free journey so far is: 1) it’s not as bad as I thought and 2) vegetables and nuts/seeds can do a pretty darn good job to replace the grains you thought you’d die without.
This brings me to the CAULIFLOWER, and it’s wonderful ability to serve as a starch imposter.
Without further adieu, here is my recipe. Give it a try!
Cauliflower "Rice" Recipe
Roughly chop up one raw cauliflower (for the purposes of putting it into a food processor). Discard the tough stem part.
Put 1/2 your chopped cauliflower into a food processor. Do not overfill it. Pulse it until it's finely chopped; think rice-size. Keep checking to see where you're at-- DO NOT OVER CHOP or it will be puréed and not ricey!
Repeat step 2 with the second 1/2 of your cauliflower.
Dice your onion and garlic. In a large frying pan, lightly sauté your diced onion and a diced garlic in organic butter or coconut oil until just softened.
Add your "riced" cauliflower. Sauté on medium heat for 6-8 min, or until it has the consistency of rice. Be sure not to overcook it.
Season with pepper and Himalayan or Celtic sea salt to taste.