cauliflower rice

I've tried a few cauliflower rice recipes and have been disappointed in the past with bland taste but I gave it one more shot with this recipe and it was a win with the coconut oil, garlic, aminos and ginger to add some great flavor to it!

It's a great way to add veggies and bulk to your meal without making it heavy the way rice or noodles can leave you feeling. 

Cauliflower rice can go with anything. I put taco meat, lettuce and tomatoes on top to create a taco bowl. Serve it as a side dish or make it part of your main meal.

Cauliflower Rice

Makes: 4 Servings

Ingredients:

1 head of cauliflower, cored
1 tbsp coconut oil
3 cloves garlic, finely chopped
1 tbsp coconut aminos (or low-sodium soy sauce)
1/2 tbsp ginger, ground
1/2 tsp sea salt
1/2 tsp black pepper

Directions:

The easiest way to make the cauliflower into a rice like consistency is to grate it. Use a shredding or grating blade on your food processor. You can also try putting it in a blender in small batches and pulsing it to break it into small pieces.

Heat a large pan over medium heat. Add the coconut oil and garlic and stir for about 30 seconds. Turn the heat to high and add the cauliflower and remaining ingredients. Make sure to mix often to keep it from sticking to the bottom and burning. Cook for about 6 to 8 minutes turning the temperature down if needed. Cauliflower should be tender and not mushy.


Original recipe by Stephanie Gaudreau's in The Performance Paleo Cookbook.