Riced cauliflower is a great alternative for people who have trouble digesting grains and are choosing to eat a paleo friendly diet.
You can use riced cauliflower in any recipe that calls for cooked rice or quinoa. Try making that replacement in these favorites:
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 4-6 Servings 1x
1 head cauliflower or 16 oz. “riced cauliflower” found in the freezer or fresh produce section
4 Tbsp. coconut or avocado oil
Pinch of salt
1 Tbsp. lemon zest and juice, ¼ cup fresh parsley, chopped
1 Tbsp. curry powder
1Tbsp. lemon juice and ¼ tsp. thyme
Core the cauliflower and roughly chop. In small batches place florets in a food processor and pulse until chopped to rice-grain sized pieces. If you don’t have a food processor you can do this using a box grater.
In a large skillet over medium heat, add the oil. Add the cauliflower salt and additional herbs/spices.
Cook for about 6-8 minutes, stirring frequently until cauliflower is cooked al dente.
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