Veggie recipes for veggie haters Part 4 – CAULI RICE 3 WAYS

Even die-hard veggie haters often enjoy this rice substitute. And now many major supermarkets have pre-riced cauliflower.

Basic Cauliflower rice 

Ingredients

• 1 small head cauliflower cut into florets (or 3 ½ -4 cups of riced cauliflower)
• 2 teaspoons ghee or coconut oil
• 1 tsp cold pressed sesame oil
• ½ cup diced yellow onion
• ¼ cup water
• ¾ teaspoon salt

Directions

1. “Rice” the cauliflower using a food processor with a grating attachment or a box grater. Pick out any large fragments that don’t get shredded and save for another use.*
2. Melt ghee and sesame oil in a large skillet over medium heat. Add onions and garlic. Sauté for 5 minutes until onion has softened.
3. Add the cauliflower and sauté for 5 minutes
4. Add the water and salt and increase heat to medium-high. Cook 15 minutes until cauliflower is tender and liquid absorbed

Coconut, Cilantro & Lime Cauli-rice

Ingredients

• 1 small head cauliflower cut into florets florets (or 3 ½ -4 cups of riced cauliflower)
• 2 teaspoons coconut oil
• 1 Tablespoon fresh lime juice
• 2 teaspoons honey
• ¼ cup fresh chopped cilantro
• ¼ cup full-fat coconut milk
• ¾ teaspoons salt

Directions

1. “rice” the cauliflower using a food processor with a grating attachment or a box grater. Pick out any large fragments that don’t get shredded and save for another use.*
2. Melt the coconut oil in a large skillet over medium heat. Add the cauliflower to the pan and sauté for 5 minutes
3. Add the remaining ingredients and cook for 15 minutes until the cauliflower is tender and the liquid has been absorbed

Saffron cauli-rice

Ingredients

• ¼ cup chicken stock (sugar free, msg free or make your own)
• ½ tsp saffron threads
• 2 tsp ghee or extra virgin olive oil
• ½ cup diced yellow onion
• 1 clove garlic minced
• 1 tsp garam masala
• ¾ tsp salt
• 1 small head cauliflower cut into florets florets (or 3 ½ -4 cups of riced cauliflower)
• ¼ cup peas 

Directions

1. In a small saucepan, bring chicken stock to boil then add saffron. Cover and remove from heat
2. Melt ghee in a large skillet over medium heat. Add onion, garlic, garam masala and salt and sauté for 5 minutes until onion has softened
3. “Rice” the cauliflower using a food processor with a grating attachment or a box grater. Pick out any large fragments that don’t get shredded and save for another use.*
4. Add the cauliflower to the skillet and continue to sauté over medium heat for 5 minutes
5. Pour in the saffron broth and the peas and increase the heat to medium-high. Cook for 15 minutes until the cauliflower is tender and the liquid has been absorbed