Cauliflower Rice

Cauliflower Rice

2 cups of cauliflower florets
1 Tbsp coconut oil
1 small red onion, sliced
2 garlic cloves, minced
¼-1/3 cup vegetable broth
Salt and black pepper
2 Tbsp fresh parsley, minced

Pulse 2 cups of cauliflower florets in a food processor until finely chopped (will look like grains of rice!).

Heat 1 tbsp of coconut oil in a large skillet over medium heat.  Add the sliced onion and minced garlic and cook, stirring, until tender, about 6 minutes.

Add cauliflower and season with salt and pepper.  Stir in the vegetable broth starting with ¼ cup and adding more if needed.  Steam the mixture, covered, until broth has evaporated and cauliflower is tender, about 6 minutes.

Remove from heat, add minced parsley and serve.

Notes:  Be careful not to add too much liquid to the cauliflower or cook it for too long.  You don’t want it to become mushy.  You are looking for a tender but firm bite, like you would for rice or pasta. You can add other vegetables or seasonings to jazz this dish up any way you like.  It goes well with any meat, fish or grain entrée.

 
Recipe from the Jan/Feb, 2013 issue of Whole Living Magazine www.wholeliving.com