Nice Rice: Cauliflower
I’ve been hearing about making “rice” from cauliflower for months now, but hadn’t tried it at home yet. Since I made that Spinach Dal the other day, it was finally time for a rice component, and oh boy is this stuff delicious!!! Any dish where you could want or need rice, this is the most perfect of substitutions. We’ve had it with the dal and some stir-fry, and I can’t wait to try it with my chorizo and eggs tomorrow morning.
All you’ll need for this tasty dish is a food processor, like my beloved food processor.
1 large head cauliflower, washed
2 tbsp vegetable oil
2 tbsp clarified butter or ghee
2 tsp salt
1 tsp onion powder
1/2 tsp garlic salt
1/2 tsp white pepper
1/2 tsp black pepper
Rinse cauliflower thoroughly with cold water, removing leaves and stem. Cut cauliflower into medium-sized florets and spread out on a cutting board or baking sheet. You need to allow the cauliflower to dry after washing it or it will mush together in the food processor.
Once cauliflower has dried (I just let it sit out for about 45 minutes while we watched Intel’s CEO’s keynote speech for CES 2014), add to the food processor in small batches. Pulse in short intervals until the cauliflower begins to look like rice. Remove to a separate bowl, and repeat with the next batch – I tried doing it all at once and it started to stick together so I ended up doing 3 or 4 smaller batches.
Heat 2 tbsp vegetable oil in a large non-stick pan on medium heat. Add cauliflower and salt, mixing gently to prevent sticking and help expedite water evaporation. Cook cauliflower on medium heat for about 10 minutes, mixing often. Add butter/ghee, onion powder, garlic salt, and pepper(s); mix thoroughly. Continue heating the cauliflower “rice” for at least another 5 minutes, or until heated through and has the mouth feel of regular rice.
Serve with Spinach Dal or any other dish requiring a rice component. Enjoy!