Basic cauliflower rice, a paleo staple replacement for many grains. A great way to “sneak” in extra veggies into many meals.
This is one of those basic paleo staple recipes that you need to pin right now by hovering over any picture. There’s a nice pinteresty picture at the end of this post just for that! 😉 I know you can find cauliflower rice recipes everywhere on the interwebs, and the idea of using cauliflower instead of rice is nothing new. But, I figure I’d share my go to method here to save you hunting a recipe down somewhere else!
I prefer to shred my cauliflower while it’s still raw and cold. I’ve seen many recipes where you steam it first, but I don’t do that. I like handling the cauliflower while it’s cold because it’s so much easier to touch, you won’t burn your hands! To shred cauliflower use either a large cheese grater, or put large chunks of cauliflower in a food processor and pulse until it is “riced”. I like the food processor method because I figure either way I’m going to have to wash something, but the food processor does all the work for me and saves me about 5 minutes.
Once it’s shredded I toss the cauliflower in a large skillet with a couple tablespoons of oil, trying to evenly coat the cauliflower with the oil. Then I stir in 1/2 – 1 C of chicken stock. You eyeball this step so there’s a small amount of stock covering the bottom of the pan, maybe 3 mm deep. What REALLY makes this taste amazing is when you use homemade chicken stock, find my recipe HERE. Season the cauliflower with salt and pepper. Put a lid on the pan and let the cauliflower steam for a bit. I prefer mine al dente, which takes about 5 minutes of steaming. Taste test your cauliflower and continue to steam until it reaches your desired softness.
This is my “plain” version, that tastes anything but plain. I call it that because it has basic seasonings and could go with just about any dish as a grain replacement, or when you just need to add more vegetables to anything. Cold cauli rice left overs also go great in salads!
What do you eat cauliflower rice with? And, what’s your favorite prep method?
- 1 head of large cauliflower
- 2 Tbsp olive oil
- ½ - 1 C chicken stock
- Cut cauliflower into large chunks, discarding the green leaves. Pulse the cauliflower in a food processor until it reaches desired "rice" consistency.
- Warm oil in a large skillet. Toss cauliflower into oil to evenly coat.
- Stir in chicken stock, enough to cover the bottom of the pan by a few millimeters.
- Season cauliflower with salt and pepper.
- Cover skillet with a lid and let cauliflower steam for about 5 minutes, or until it has reached desired softness.
- Serve as a side dish to your favorite main.