Remember the days of AIM? As in Aol Instant Messenger? I miss those days. Simply saying the word (or acronym to be exact) and I'm instantly transported to my college days. Ah, those days of carefully crafted away messages, when it was imperative that everyone knew when you were getting a shower or had a sandwich or were feeling blue. Things were simple then.
Some days I crave that simplicity. Days when I didn't have a rectangle attached to my hand more often than I care to admit. When social media was still relatively obscure and The Real World was about as real as reality TV got. I'm really dating myself here, huh?
Did you ever consider back then that we would have phones that will unlock by recognizing our retinas? I certainly didn't. And did you ever consider that we would be making rice out of cauliflower? Hello no! No one did! But here we are, and this is cauliflower rice!
I've been making recipes with caulirice for some time and while I've been dropping instructions here and there in various recipes, I figured it was time I put up a proper way of making one of the most versatile side dishes.
See, recently I've had to keep grains at a distance as they do bother me. I've eliminated oatmeal entirely but will have rice and quinoa occasionally. They're no longer staple parts of my diet, and I've noticed a remarkable improvement. So cauliflower rice is a great alternative.
So here we go. Instructions for the most basic way of making caulirice without much fuss.
- Prep time: 5 minutes
- Cooking time: 10-12 minutes
- Serves 4
- 1/2 head cauliflower
- 1 tbsp ghee or avocado oil
- 1/2 tsp salt
- Food processor
- Frying pan
Cut cauliflower in half. Tear all the florets and add them to the food processor. Pulse several times until the cauliflower starts to look rice like but not quite couscous like. With my food processor it's about 11-13 pulses.
Preheat pan on medium low heat. Add oil or ghee. Add cauliflower rice and cook for 2 minutes stirring occasionally. Reduce heat, cover (if you have a lid) and cook for 10 more minutes on low heat. If you want it a bit more tender, cook for an additional 2 minutes.
Serve with your favorite dish as a substitute for rice or quinoa. This lasts in the fridge for about a week.