Cauliflower Rice

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(Cauliflower Serves: 2 Prep Time: 30 minutes)
Found in Cook's Science, page 196

Shopping List

  • 1 lb Cauliflower Rice
  • 1 Jalepeno, minced (for the TexMex version)
  • 1 Shallot, minced

Staples Used

  • 3-6 cloves Garlic, minced
  • 1 tsp ground Cumin
  • 1 tsp ground Coriander
  • 1/2 salt
  • 1/4 cup chicken broth
  • 1 Tbl Cilantro
  • 1 Tbl lime juice
  • 12-15 grape tomatoes, halved

Recipe

Heat 1 Tbl oil over medium-low heat.
In non-stick skillet, saute shallot -- for Tex-Mex, also jalepeno, garlic, cumin and coriander -- about three minutes.
Add the cauliflower, broth, and salt. Cover and cook 12-15 minutes, stirring occasionally, until cauliflower is tender and rice-like.
Remove from heat, stir in cilantro, lime juice and tomatoes.

Notes

This is half the cauliflower of the CI recipe, but a full recipe of most of the spices.
Try varying this! There are a pile of possibilities: Herbes de Provence, Spanish (with chorizo and smoked paprika), maybe Chinese?, maybe do it as a variation of the Scallop/Orzo dish with capers?
Uses: Stove
Goes With: Fabulous with Oven Roasted Salmon.
Justin du Coeur (jducoeur) -- Cauliflower Rice:Review
-- A complete win: healthy, very flavorful, and pretty quick and easy.

Variations