Cauliflower is rich in vitamins, minerals, fiber and phytonutrients and is a great food to include in an anti-inflammatory whole food diet. This Cauliflower Rice is a big hit in my home even with my little ones, give it a try!
Makes 5 to 6 servings
Prep and Cook time: 20 minutes
1 head cauliflower, cut into florets
2 tablespoons avocado, olive or coconut oil*
1 or 2 garlic cloves, minced
2 tablespoons freshly chopped cilantro
2 tablespoons lime juice or the juice of one fresh squeezed lime
1 tablespoon freshly chopped flat-leafed parsley
1 teaspoon sea salt (or to taste)
1/2 teaspoon dried oregano
Black pepper to taste
*if you don’t cook with oil you can use water or broth. Grass fed butter may also work.
- Add half of the florets to a food processor or blender and pulse a few times, you want it to have a “rice-like” consistency so be careful not to overdo it. Place in a small bowl and repeat with the rest. I use a blender so half the head of cauliflower is too much so I end up doing multiple small batches. Convenience tip: they sell cauliflower rice in the vegetable department as well as in the frozen vegetable section, this is good to have on hand for those busy nights when you need to throw together a quick and healthy dinner. Though I prefer to use fresh it is also helpful to keep already minced garlic on hand it is great in a pinch.
- Add the cauliflower to a large saute pan with oil and garlic. Saute on medium heat for about 5 minutes, until the cauliflower is toasted and slightly browned. Tip: We have noticed in our house that 5 minutes is not long enough to get the toasted brown consistency…you may need more time depending on your preference but make sure to keep an eye on it.
- Place the cauliflower in a large serving bowl and add the remaining ingredients. Mix well.
- Serve hot and enjoy! Lasts 4-5 days in the fridge but won’t freeze well.
Serving Tip: this is excellent with avocado slices on top. We use it often instead of rice with Mexican style shredded chicken in a salad with beans and salsa. Yummy.
**Recipe from Easy. Whole. Vegan, Cookbook Melissa King