Simple, delicious, and healthy pretty much sums up cauliflower rice. It’s a great, versatile dish that you can eat by itself or use as the base an entree. The version presented here was created for my Chipotle-esque burrito-in-a-bowl, so I’ve used cilantro and lime for flavor, but I could see adding pretty much anything to it: saffron, raisins, bacon… Anything that flavors rice, will flavor cauliflower as well.
- food processor with grating attachment
- large saucepan
- one head cauliflower
- 2 tsp finely chopped cilantro
- juice of 1 lime
- salt to taste (1/2 tsp should be about right)
- 2 tsp fat of choice
- Remove stem from cauliflower and cut into food processor size pieces.
- Run through the food processor’s grating attachment.
- In the large saucepan, heat the fat over medium
- Add the cauliflower, lime juice and salt, and cook over medium. The heat will draw the moisture out of the cauliflower and help it cook, so you don’t need to add any water.
- Cook the cauliflower until it changes from a translucent color to more of a pure white, and the texture changes from crunchy to rice-like, about 8 minutes. Make sure you stir occasionally so the cauliflower doesn’t burn in the bottom of the pan.
- Remove from heat, add cilantro, and stir to mix.