Seasoned Cauliflower Rice

Sides | May 24, 2015 | By

Seasoned Cauliflower Rice
  1. 1 large head of cauliflower
  2. 2 tbsp ghee (or butter)
  3. 1 tbsp olive oil
  4. 1/2 cup fine diced yellow onion
  5. 3/4 tsp sea salt
  6. 1/2 tsp dried parsley
  7. 1/2 tsp garlic powder
  8. 1/4 tsp fresh ground black pepper
  9. 1/3 cup chicken stock
  10. 1-2 tbsp minced fresh parsley (see note below for more options)
  1. Place the core face up and then carefully use a sharp knife to cut in a circular pattern around the core. Removing the core makes it much easier to cut the cauliflower into even-sized florets.
  2. Place the cauliflower florets into a food processor or blender. Cover and pulse until the cauliflower resembles rice grains. By slowly pulsing the cauliflower, you will be able to carefully monitor your progress in reaching grain-sized pieces.
  3. Meanwhile, in a large skillet over medium heat, add the ghee, olive oil and onion. Sauté onion until it begins to soften. Then, add the salt, dried parsley, garlic powder and pepper. Stir well to combine the seasonings with the onion. Continue to cook onion another 1-2 minutes until soft and translucent.
  4. Add the riced cauliflower to the seasoned onion and stir well to combine. Continue stirring and sautéing the cauli-rice until it begins to soften (about 5 minutes).
  5. Add the chicken stock and cover the skillet. Allow the cauli-rice to steam for about 5 minutes until the stock is absorbed and the cauli-rice reaches desired texture.
  6. Remove cover, add the minced fresh parsley and fluff cauli-rice to combine.
  7. Makes a tasty and nutritious grain-free “rice” dish to serve alongside your favorite healthy meals. Makes about 8-10 one cup portions.
  1. Recipe Variation: By changing the herbs in this recipe, you can create customized cauli-rice to complement your main dish. For example, substitute minced fresh cilantro for the fresh parsley and add about 1/4 tsp cumin and 1/4 tsp chili powder to create a delicious Mexican-Style Cauli-Rice.
Hearth and Honey


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