I am on a recipe roll, y’all! Decided to cook some cauliflower “rice” and share my recipe with you. It really should be called cauliflower couscous, because that’s what the texture is most like, but whatever. Call it what you will.
My love of the cauliflower substitute came from a Dr. Oz recipe for rice pilaf. Then I found one for fried rice. And I decided, “hey, let’s just experiment and make yellow rice.” One day I’ll do lime and cilantro rice. And sushi rice. These recipes are out there, people. Get to hunting and cooking!
Chop up some aromatics, which is a fancy way of saying veggies like onion, garlic, and peppers. This is about 1/4 cup each of red bell pepper and Spanish onion, 1/2 a jalapeno, and 2 garlic cloves. Careful with the garlic, you don’t want it to burn or your dish will taste bitter. Saute them about 5 minutes in 2 Tbsp. of olive oil and 2 Tbsp. of butter (I use Smart Balance, actually, which isn’t really butter).
Add your liquid and spices. I used about 1 cup of chicken stock. If you’re not a carnivore, use veggie stock/broth. Just make sure you get a reduced sodium and fat version. Mix it all together and let the cauliflower cook about 10 minutes or until the liquid reduces to almost nothing.
For my yellow rice experiment, I seasoned with Goya Sazon, which makes it orange rather than yellow. Tumeric is also good to use. Saffron is even better, but pricey.
After a taste test, I added a little kosher salt and fresh cracked black pepper, because it seemed bland. I also got a lil’ spicy and added some Sirarcha for extra kick.
There you have it! Quick and simple.
Until next time…