Sunday, January 21, 2018

Cauliflower Rice

I had a large head of cauliflower that needed to be used. I made this and served it with Asian beef. A good low carb alternative to rice.
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Cauliflower Rice



2 small heads cauliflower, broken into florets, tough cores discarded (about 8 cups florets)
2 tablespoons extra-virgin olive oil
1 T butter
1 bunch scallions, chopped, white and green parts separated
1/4 cup chopped fresh Italian parsley Beth used  dried cilantro
1 t salt
1/2 t pepper

Pulse the cauliflower florets in a food processor in several batches to make coarse crumbs, about the size of rice.

Heat the olive oil and butter in a large skillet over medium-high heat. When the oil is hot, add the scallion whites and cook until wilted and slightly golden, about 2 minutes. Add the riced cauliflower, 1 teaspoon salt and a few grinds of black pepper; stir to coat the cauliflower in the oil. Cover and cook, stirring occasionally, until the cauliflower rice is tender but the pieces are still separate, 6 to 7 minutes.


Remove the cauliflower from the heat and stir in the scallion greens and parsley or cilantro. Serve.

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