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

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