The cauliflower exploration continues at dollop of zest! This week we went in a different direction from cauliflower alfredo sauce but the results are just as tasty and you’ll love the versatility of this cauliflower rice! Not only is cauliflower rice a nice side for meat or fish but it makes a tasty base for chili and “bowls”, works as a great layer in burritos, and the list goes on. And it’s super quick to make so it’s a perfect weeknight go to.
prep that’s as easy (and fast) as 1-2-3
- Remove the leaves, trim the base of the stem off the cauliflower and cut the cauliflower into small-ish pieces that will fit into your chopping device
- Place cauliflower pieces in a food processor (or chopper) and chop until cauliflower pieces turn into a rice texture. Be conscious of the texture and check frequently once it’s getting close to avoid over chopping
- Finely chop an onion
Pour olive oil (or your oil of choice) into a pan and add the chopped onion. Sauté the onion, stirring a few times, until it turns golden brown. Once the onion is brown add the riced cauliflower and stir. Add salt and pepper to taste.
Sauté over a low heat, stirring regularly to avoid sticking, until the cauliflower rice turns light brown and is fully cooked.
Remove cauliflower rice from the pan and serve immediately.
- cauliflower - 1 medium head
- onion - 1 medium
- olive oil - 2 tablespoons
- salt and pepper
- trim cauliflower, remove leaves and stem
- cut cauliflower into small pieces
- put cauliflower pieces into food processor
- chop until "rice" texture
- set aside
- chop onion into fine pieces
- pour 2 tablespoons olive oil into a large sauté pan
- add chopped onion to pan
- sauté onion until brown
- add "riced" cauliflower to pan
- stir and add salt and pepper to taste
- stir frequently and sauté "riced" cauliflower until golden brown