Wednesday, February 25, 2015

What's Cooking Wednesday; Cauliflower "Rice"

This week’s recipe is a new way to use Cauliflower. It’s also in honor of my new last name 
(Happy 2 month anniversary to my husband! Thanks for putting up with all my food experiments!)

-1 medium size head of cauliflower, cut into pieces that are about the same size
-2 tablespoons of olive oil, coconut oil, or fat of your choice
-1 small yellow onion, diced as small as you can (I cut mine into 4 pieces then threw it into my food processor!)
-salt and pepper to taste

After you cut up and rinse your cauliflower, throw it into a food processor and pulse until it’s the size of a rice grain.
In a large skillet, melt your oil over medium heat and sauté your onion, about 5 minutes.
Add your cauliflower and stir it around evenly to incorporate those onions, season with your salt and pepper. Let it cook for about 10-12 minutes, stirring it around every couple minutes.

The great thing about this is that you can serve it as a side dish, or spruce it up and add salsa to it while it cooks and poof-- You have Spanish rice! OR while it cooks, add ½ cup full-fat coconut milk, chopped scallions and some fresh diced pineapple…mmmm…great with curry chicken!  Add whatever seasonings you want and use this in place of actual rice!

Cauliflower is full of Phytonutrients. “Phyto” refers to the Greek word for plant. Plant foods contain thousands of natural chemicals that help protect them from germs, fungi, and bugs.  When we eat phytonutrients, they help prevent disease and boost our immunity! Regular old rice can’t do that!  


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