- 1 head cauliflower
- 1 tablespoon EVOO
My hubby is one to often shy away from carbs in order to keep the lbs away. This really limits the dishes that qualify! He says he will eat whatever I make, but in an effort to make some of our dishes healthier, I decided to try cauliflower “rice”! It was a success in our house! Sam, Lyla (4 yrs), and I ate the entire dish! I have served it with several main courses now and it goes well with lots of things. We last ate it with chili rubbed pork chops with pineapple mango salsa… yum! It works great with dishes in which you can mix it in with the sauce, but it’s equally good eaten alone! Now, if you don’t like cauliflower, you won’t like this… it tastes like cauliflower… because it is. ha. But if you like cauliflower and are looking for a healthy alternative to rice or pasta.. this is it! (I would not recommend using it in substitute for a casserole type dish where the rice is meant to absorb the liquids, because the cauliflower wouldn’t do that!) You certainly won’t regret this one! Oh, and feel free to add in some sautéed onions or other veggies, but I just wanted to keep this as a super simple base recipe!
“Rice” a head of cauliflower by grating/ricing it on a large-holed cheese-grater or in a food processor. Heat a pan to medium high heat on the stove and add a tablespoon of extra virgin olive oil. Next add the cauliflower bits. Stir occasionally for 10-12 minutes (roughly) or until the cauliflower starts to lightly brown. Add a dash of garlic salt for some extra flavor!