This week’s shopping cart item isn’t something too new and exciting for most of you out there…. It’s cauliflower. But we’re not talking plain old cauliflower florets- behold the delicious and versatile cauliflower RICE that is a result of simply pulsing raw cauliflower in the blender to create rice granules.
Making the transition into a paleo-based lifestyle can be difficult, so making substitutions for your old eating habits can definitely help ease the transition. Rice is one of those comfort foods that are difficult to emulate, and pseudo-grains like quinoa (sprouted, of course) should only be consumed in moderation (or AT ALL, depending on your goals).
Cauliflower rice is so incredibly versatile with a neutral taste and minimal cook time. We normally pulse this stuff out about twice a week and keep it ready to go in a glass jar in the fridge.
There are tremendous benefits of cruciferous vegetables such as cauliflower, and we like to munch down on as much as possible throughout the day. Keeping cauliflower rice handy will add tons of volume to any meal- whether it be a salad, omelets or sautés. It’s safe to say it gets thrown into a majority of our cooking concoctions. Sneaking veggies into meals is a skill in itself, and this stuff makes it easy.
To prepare this stuff, all you need to do is roughly chop a head of organic cauliflower and pulse it in a blender, bullet or food processor. The tricks to creating the most realistic rice is ensuring your cauliflower is thoroughly dried (no one likes mush!), and pulsing in tiny batches. It literally takes a pulse or two to create some nice old rice size bits, and overstuffing your blender might leave you with uneven clumps of rice. Do a couple florets at a time.
Besides its versatility, we love whipping up meals that spotlight this delicious and guilt-free gem. A great side dish to any meal is a plate of buttery cauliflower rice.
Our go-to recipe for this is simply sautéing some raw cauliflower rice with a tablespoon of ghee, garlic, salt and pepper. The rice granules are on the smaller side, so a quick 2 minute sauté is all you really need, and this dish is one that will impress any rice-aholic. You can spice or season your rice as you would regular rice and substitute it in dishes that call for rice, grains or couscous. Try it cold or hot, a little heat goes a long way.