A few years ago, a personal chef client gave me a variation of this recipe and asked me to make it for her. My initial thought was “gross lady, cauliflower tastes like cauliflower, not rice. Whatever.” I would have never thought to make this recipe for myself, had I seen it in a book, chocking it up to a substitution that just shouldn’t happen. (Sometimes I’m a purist about things. I can’t help it.)
Well. Here’s me, admitting that I’m wrong. You might want to bookmark this page, ’cause I’m not sure when it’s gonna happen again. I LOVE cauliflower rice. You know who else loves it? My (stubborn) grain eating boyfriend and his carb-loving kids, who are old enough to have their own opinions. (Which they do.) Pretty much everyone loves it, in fact, and it’s perfect for anything that has some sauce to soak up, in particular, Green Coconut Salmon
Up next: I plan to serve this to someone I know who does not like cauliflower. I’ll keep you posted.
Quarter the head of cauliflower and you will expose the core, which can be easily cut out in one piece
1 head cauliflower, cut into pieces small enough to fit through the chute of your food processor
2 T grass fed butter or extra virgin coconut oil
Feed the cauliflower through the shredder attachment of your food processor. Alternately, simply grate on the large holes of a box grater.
Heat a large skillet to medium high and add either the butter or coconut oil. Toss in the cauliflower and a good pinch of sea salt, and saute for 2-3 minutes, stirring often. Serve hot.
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