The Whole30 diet I did in February gave me a beautiful appreciation for perfectly cooked cauliflower “rice”. When I first gave it a go, the recipes I found and made were not a hit in my family. So much so that my daughter dubbed it “banana rice” and, yeah, she didn’t mean it in a good way! Then one night a close friend, and Whole30 veteran, made me dinner and her cauliflower rice was PHENOMENAL! There was no going back. The way to do it is definitely to process a head of cauliflower yourself in a food processor. The bagged stuff is a nice convenience, but the texture difference when you “rice” the cauliflower yourself is unmatched! It’s light, flight and fantastic! Also, forget adding liquid, that’s a recipe for “banana rice” hahahahaa!
This cauliflower rice couldn’t be simpler with just 5 ingredients (including salt!) and a large frying pan. Easy peasy! Use it as a base for soup, rice and breakfast bowls, burrito bowls and anything else you can possibly think of!
- 1 head cauliflower, cleaned and trimmed in florets
- 1 Tablespoon ghee (OR oil if vegan OR butter if not Whole30)
- ¼ cup parsley, chopped
- sea salt, to taste
- lime wedges, to squeeze
- Pulse half of the florets in a food processor until they resemble coarse corn meal or grits. Then remove and process the other half of the florets.
- Heat a large skillet over medium heat, once hot melt ghee (or oil or butter).
- Sauté riced cauliflower, stirring occasionally, for 15-20 minutes.
- Stir in salt to taste.
- Stir in chopped parsley and a very generous squeeze of lime.
- Serve and ENJOY!!!