I realize that there are a million different cauliflower recipes floating around the cyber world. However, everyone has their favorite way of making it so I figured I would post my go-to way to make it.
We don’t eat grains very often in our house so cauliflower quickly became the substitute for rice. Honestly, it is so good that I rarely even think about eating rice much anymore. It is really satisfying without leaving you feeling overly full after. I used to be that person who ate too much rice and then could feel it expanding in my stomach for hours. It was awful. I clearly never figured out my rice limit.
You can really flavor cauliflower rice with any of your favorite seasonings. My favorite way is to use coconut milk for creaminess and then add cilantro for a refreshing flavor. We use it as a base for beef stew, chicken, steak, tacos and a myriad of other things. I also use it for an ancho chile meatball recipe that I will eventually post here on the blog.
If you have an aversion to coconut milk you can easily sub stock, bone broth or water.
Hope you enjoy!
- 1 head of cauliflower, shredded
- 1 Tbsp olive oil
- ½ cup diced onion
- 2 garlic cloves, chopped
- ½ cup fresh cilantro, chopped
- 1 tsp dried oregano
- 1/8 tsp red pepper flakes
- 1 tsp black pepper
- 1 tsp sea salt
- 1/3 cup coconut milk
- Remove the cauliflower florets from the core. Shred the cauliflower in a food processor with the grater blade. It should yield around 4-5 cups.
- Heat olive oil in a large sauté pan on medium-high heat. Add the onion and cook for 2- 3 minutes.
- Add the shredded cauliflower with all of the spices and let sauté for 3-5 minutes.
- Add the coconut milk and thoroughly mix. Put the lid on and let it cook for 5-7 more minutes or until the rice is tender.