In the past, I was far from impressed by cauliflower rice. It didn’t taste like rice, it didn’t soak up the goodness of savory sauces like rice . . . it just wasn’t rice! Â I’m not promising this tastes just like white rice, but the taste and texture is a wonderful substitute. Â It pairs wonderfully with any dish that you usually serve rice with while being high in fiber and low in carbs.
Need more reasons to eat cauliflower. . . it’s anti inflammatory benefits reduces blood pressure, Cancer risk, age related memory decline, and autoimmune disease. Â If that list doesn’t make you want to trade in your favorite grain for this veggie, I don’t know what would!
Ingredients:
1 head Cauliflower, cut into florets*
4 tbs Ghee (or unsalted butter)
4 cloves Garlic, crushed
1 tsp Sea Salt
1/2 tsp Pepper
1/4 cup Shredded Parmesan (optional)
1/4 cup Fresh Parsley, chopped
Instructions:
1. Place cauliflower in food processor and briefly pulse until they are the size of grains of rice. Set aside.
2. Heat a large skillet over medium heat. Add ghee and garlic sauteing for 3 minutes.
3. Add cauliflower to ghee mixture and stir to combine. Â Cook until cauliflower is just tender.
4. Add salt, pepper, and Parmesan cheese (optional). Stir until cheese is melted.
5. Serve warm, garnished with fresh chopped parsley.
*You can use a package of frozen cauliflower rice, but I find it becomes mushy. Â Fresh cauliflower riced in the food processor makes a more “rice like” consistency that I prefer.
