It took me a long time to try cauliflower rice, which is very popular in the Paleo foodplan. I think I was put-off by what I would assume would be labor-intensive “ricing” of the cauliflower, because I have a tiny food-processed (pictured above). Was pleasantly surprised how easy it was to “rice,” and I have noticed that Trader Joe’s and Wegman’s now carry raw bags of Cauliflower Rice to purchase. I think it is MUCH cheaper to chop-up the cauliflower, yourself.
Once I prepared Tomato & Garlic Cauliflower Rice with Lemon, which was inspired by my friend Leonor who makes many of her vegetables this way (I should mention that Leonor is from Spain), I was smitten.
- 1 head cauliflower, rinsed, and then cut off the stem into florets. “Rice” or chop-fine in a Cuisinart / food-processor. The cauliflower I had was HUGE, so I ended-up using 2/3 of it, and then freezing the other 1/3 of “riced” cauliflower:
- 2 small yellow onions, small-diced (because that’s what I had on-hand to use. Add as much — or as little b/c the onion could be omitted — as you please)
- 1 Tablespoon olive oil
- 1 teaspoon salt and several grinds of fresh cracked black pepper
Heat olive oil in large wok or sauté pan over medium heat. Add diced onion and cook for about 5 minutes, stirring frequently. OK for onion to brown/caramelize.
- 2-3 cloves garlic, minced
Add, and stir to combine, lowering heat to medium-low. Cook for about 1-2 minutes, stirring very frequently, as garlic scorches easily.
Then add “riced” cauliflower. Cook for about 5 minutes on medium-low heat, stirring periodically:
- 6 kumato brown tomatoes, washed, cored, and sliced into sixths (or any type of tomato — and any quantity that you’d like)
- juice of 1 lemon
Add and stir to combine into cauliflower rice. Cook for about 3-4 minutes on medium heat, stirring periodically. Tomatoes will cook and start to “wilt” (not sure how to describe how they will look … almost like they start to disintegrate). Most of the water in the lemon juice will evaporate.
Taste and adjust seasoning with more salt and freshly cracked black pepper. This will be a little bit “soupy,” as in there will be a bit of juice from the tomatoes and lemon — that’s OK.
Yield: Five 3/4-cup portions
*I have eaten this with my breakfast “frittata” and with 4 oz. protein + green vegetables (such as wilted spinach or kale). I currently can’t get enough of this …. SO YUMMY when made this way!!!!*