Cauliflower rice is the little black dress of the Paleo world. It can be dressed up or down and goes with just about anything. Plus, it’s pretty much essential to have it in your cooking arsenal. When you have something saucy that needs a base, when you want a veggie of some description on the side, when you don’t know what else to serve, cauliflower rice can come to the rescue. I’ve made it a dozen different ways and will post more of them as time goes by, but sometimes simple is exactly what you need.
This cauliflower rice is just the basics. I added a bunch of cilantro because I like it, but you could do parsley or even skip it altogether. What really works in this recipe is the cauliflower, ghee, and salt. It is extremely comforting. If you’ve ever spent some time with a bowl of buttered rice, then let this be your new comfort in a bowl. It’s just as satisfying and a whole lot better for you! Don’t skimp on the salt either (unless you’re doctor told you to) because it really brings it all together.
And no matter which version of cauliflower rice you make, you just have to deal with the mess. It’s like those little Styrofoam peanuts…it gets everywhere.
Simple Cauliflower Rice
1 head of cauliflower, roughly chopped into florets
1/2 a large onion, chopped
4 tsp. ghee
4 cloves garlic, minced
1/2 c. cilantro, minced
salt and pepper to taste
1) Place the roughly chopped cauliflower florets into the bowl of a food processor fitted with an s-blade and pulse about 10 times until your cauliflower looks like rice. This may take 2 -3 batches depending on the size of your cauliflower, but don’t do too much at a time or it will turn to mush.
2) Melt ghee in a large skillet over medium-high heat and sauté onions for 3-4 minutes, until translucent. Add riced cauliflower and garlic and sauté an additional 3 minutes.
3) Mix in about 1/2 tsp. of salt, put a lid on the skillet, and let everything steam for about 6 minutes, until just tender.
4) Remove from the heat, add the minced cilantro (or other herbs of your choice), additional salt and pepper, maybe even a smidge of extra ghee if you feel like it!