About 6 months before I made the full switch to Paleo eating, my husband and I agreed to reduce our intake of grains and empty carbs. So I started experimenting with some substitutes for common meal basics like rice and pasta. I was amazed to discover how versatile a vegetable cauliflower is! It’s a bit tricky to master and I’m still figuring out the finer points, but it’s safe to say cauliflower is now a diet staple.
One of the very best ways to eat cauliflower (in my humble and correct opinion) is as rice. For months I tried steaming it like regular rice and was always disappointed with the texture, until one day I came upon the recommendation to cook it on the stovetop in a skillet. MAGIC. The texture is perfect!
I don’t have any photos yet, but I will be updating this post next time I make cauliflower rice. I don’t want to steal photos from someone else.
NOTE: The quickest and easiest way to get your cauliflower to the proper size/shape is with a food processor, but if you have a good chopping knife you can achieve it that way as well. The nice thing about cauliflower is that it’s crumbly- it WANTS to be chopped into tiny rice-size pieces.
1/2-1 whole head of cauliflower
1-2 tbsp coconut oil (or cooking oil of your choice)
Seasonings to taste. Can’t go wrong with fresh ground black pepper and sea salt!
Using a food processor and working in batches (or using a good sharp chopping knife- the kind that you can rock back and forth), chop the cauliflower to about the size and consistency of rice. If you want the consistency more like couscous that’s easy to do- just process it a bit longer.
Meanwhile, heat a cast-iron skillet over medium-high heat and melt in a bit of coconut oil.
Add the “rice”, your seasonings of choice, and then allow to cook for several minutes before stirring. Cook for 10-15 minutes, until much of the cauliflower is translucent and some of it has browned. The texture we’re going for is softened but still slightly firm. Due to direct contact with the hot skillet this method works better than steaming, which will most likely turn your cauliflower to mush.
For an easy twist on a Mexican favorite, squeeze in the juice of 1 lime and add about 1/4 cup chopped cilantro! Delicious!