It’s a little bit baffling to me that in my first whole30 I never once made cauliflower rice. CRAZY. Because now that I’ve made it, it seems so obvious. It’s fast, easy, and can easily be seasoned and flavored for whatever meal you are making.
I’m sorry that I only have this one little iPhone photo to show for it, but I made a rather tasty bowl of Shrimp Stir Fry and Cauliflower Rice the other night that I just had to share. Unlike may people doing whole30 / paleo, I haven’t really bought any odd ingredients, like coconut aminos, which are a paleo-replacement for soy sauce. Instead, for this meal, I put a bag of frozen stir fry veggies in a large pan with a little chicken stock, chopped onion, garlic, and salt and pepper until they got all steamy and hot. Then tossed in my shrimp (you could use any meat) and also seasoned them with garlic, salt, and pepper. That’s it, and there’s plenty of flavor.
For Cauliflower Rice, you’ll need:
1 head cauliflower
1/2 onion, diced
chicken stock (I just used this to add flavor. Not really necessary)
salt & pepper to taste
1. First, either grate your cauliflower until it’s down to a rice like texture, or just through it in the food processor. I chose food processor, and it came out more like a couscous, which I’m completely fine with.
2. Saute your onion and garlic in just a little bit of oil, and then add your cauliflower, along with a heavy dash of chicken stock. It soaks right in, so you can add more or less for taste. Stir well and cook until it’s nice and hot.
3. Season with salt, pepper, and any other favorite seasonings until you taste it, and it only sort of tastes like cauliflower.
I’m very precise here when making up my own recipes, as you can tell.
Honestly, there are a million recipes out there for it. And like I said, I can hardly believe I haven’t made it until now. My other favorite cauli-dish is mashed cauliflower: equally as easy and tasty.
Go eat your veggies!!