Sunday, April 21, 2013

Riced Cauliflower

This recipe is affectionately known as "cauli rice" in my house. It's a rice substitute that I eat all the time, most recently with beef chilli and chicken curry.

Cauli rice is very mild and neutral tasting - just like rice. It is just finely chopped cauliflower, pan-fried in butter until translucent or a little charred. It's a very simple backdrop to a spicier main dish.

I usually use the whole head of cauliflower when I make cauli rice; I eat a third of it immediately and save the rest for later. It's great warmed up - just like rice. This weekend I ate some as the base for breakfast, topped with avocado, tomato slices, and two fried eggs.

Riced Cauliflower
serves 3

1 head of cauliflower
about 1/4 c (60 g) butter

Use a food processor to chop the cauliflower into rice-sized pieces. Alternatively, finely chop using a knife.

Heat a large skillet and melt some butter to coat the bottom of the pan.
Add enough cauliflower to make a thin layer on the bottom of the pan. Fry over medium heat for 3 minutes.
Stir if you want your cauli rice translucent. Let cook without stirring for browned cauli rice.
Cook the rest of the cauliflower in batches.

Have you ever tried riced cauliflower?

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