Cauliflower Rice
If you want to add more gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipes to your recipe box, Cauliflower Rice might be a recipe you should try.
- Servings: 1
- Prep:
- Cook:
Ingredients:
- 1 (1-1/2 lb) head of cauliflower
- 2 Tbsp extra-virgin olive oil
- 1 leek, finely chopped (about 1/2 c)
- 1/4 tsp each of salt and pepper (more to taste)
- 1/2 c flat leaf Italian parsley, roughly chopped
Instructions:
- Cut cauliflower into chunks, rinse in colander, and pat dry.
- Pulse in the food processor for about 20 seconds.
- Over medium-high heat, heat up extra-vigin olive oil and sauté a finely chopped leek for 2 minutes.
- Add uncooked cauliflower rice and stir occasionally for about 4 minutes. If you cook the cauliflower rice for too long it’ll become a) mushy and b) bitter.
- Season with ¼ tsp each of salt and pepper. Toward the end, stir in parsley. Taste and re-season as necessary.
- Serve and garnish with some extra parsley.
