Savory Cauliflower “Rice”
I made this side dish over Thanksgiving and I have to say it was pretty tasty. I love the versatility of cauliflower. You can change the spices around depending on what you are serving and it can compliment almost any main dish. I’ve made Mexican Rice, Italian Rice, and rice for gumbo. I’m starting to sound like Bubba Gump here. This version is great during the holidays because it has the same flavors as stuffing but you don’t feel stuffed after you eat it. I purchased some pre-chopped veggies at Trader Joe’s which included the onion, celery, sage, parsley and thyme all in a container. Below is what I estimate the proportions were.
Ingredients
Here’s what you need:
1 cup chopped celery
1 cup chopped onion
1 cup chopped mushrooms
1 T. fresh sage, chopped
1 T. parsley, chopped
2 t. thyme, chopped
3 cloves garlic, chopped
1 head cauliflower
coconut or olive oil
Instructions
Steam one head of cauliflower cut up into large pieces until soft but not mushy. Meanwhile, saute celery, onion, mushrooms, sage, parsley, thyme and garlic in about 2 T. coconut oil or olive oil until tender. When the cauliflower is done, mash with a potato masher until the pieces resemble bits of rice. Add riced cauliflower to the sauteed veggies and stir. You may need to add a little more oil. Saute a little longer until all ingredients are mixed. Season with salt and pepper.
Notes
For a slight twist, you can make this recipe with a Mexican flair. To do this, steam cauliflower as above, but don’t let it get mushy. You want the consistency “al dente” or firmer to the fork. Saute 1/4 cup green pepper, 1/2 cup onion, 3 cloves chopped garlic, and 4 T. chopped cilantro in 2T. olive oil until tender. Add 1/2 small can tomato sauce and stir. Add riced cauliflower to the sauteed veggies and stir. Season with 1 t. ground cumin, 1/2 t. garlic salt (or to taste) and 1/2 t. pepper. Add a little water if necessary. Cover and let simmer for about 2 more minutes. Serve with Tex Mex Green Chicken or your favorite Mexican food meal.