CAULIFLOWER RICE

Transform vegetables into rice. A must if you have never tried. The rice will take on whatever flavor that you mix in and is very satisfying. This can be a main entrée or commonly served with ground chicken, grass fed beef, or fish. This can be a main entrée or commonly served with ground chicken, grass fed beef, or fish.

Ingredients
1 head Cauliflower or buy pre-cut cauliflower rice.
1 clove Garlic
1 Tbsp Coconut Aminos (or tamari)
2 Tbsp Nutritional Yeast
1 Tbsp Coconut oil
2 Tbsp lime juice (Juice of 1 lime)
½ Tsp Cayenne
Tsp fresh minced ginger
Dash of sea salt

PREPARE THE CAULIFLOWER

Break the cauliflower into “florets, removing the stems.

Place the florets in the food processor bowl & pulse until the cauliflower looks like rice. Takes about 10 to 15 one-second pulses. You may need to do this in two batches to avoid overcrowding (which leads to mush).

Heat a large skillet over medium-high heat, about 3 minutes.

Add the “riced” cauliflower to the heated pan without oil and move around with wooden spoon to allow the cauliflower to caramelize and dry out. Add in 1 tablespoon of coconut oil, garlic, onion and seasoning of choice. 

NOTE: Some prefer to sauté onions and garlic in a butter or oil and then add the rice. My preference cuts back on some unnecessary calories and still packs a nice flavor.

Optional garnish or additions: Garlic, Hemp, Nutritional Yeast, basil, dill, mint, cilantro

EGG-FRIED RICE? ADD 1-2 Eggs (optional for fried rice feel)

CLEAN UP TIP: Prevent mess by breaking up cauliflower in a bag.

TIP: Add the “riced” vegetables without any oil for the first 2 minutes to the heated pan without oil and move around with wooden spoon to allow the cauliflower to caramelize and dry out. Add in 1 tablespoon of coconut oil, garlic, onion and seasoning of choice. 

Turn this into a meal: By adding a source of protein like chicken, ground beef, or salmon