Growing up (and until about 3 years ago) cauliflower was at the top of my "least favorite vegetables" list. But that's because I really had only witnessed it as the sad veggie everyone left behind on every raw veggie tray. For me, raw cauliflower is a little like what I imagine it would taste like to eat styrofoam. ;) Oops, did I say that out loud?
In recent years though, I have come to discover just how delicious this nutrient rich vegetable can become. I suppose I didn't realize how versatile it is. It really soaks up the flavor of whatever you use to season it. Most of the time I just chop it up into florets, toss it with some olive oil, salt, pepper, garlic powder and paprika and roast it at 450 for 20 to 30 minutes. My kids even devour it. Sometimes I slice it into "steaks" and it can become a unique vegetarian entree.
Today I want to tell you about my technique for making cauliflower rice. It's nothing much different than the way anyone else makes it. I suppose I just want you to see how easy it is.
Lately I've been trying to eat more veggies and fewer grains. I never recommend eliminating an entire food group from your diet, so I'm not telling you to go "carb free" here. It's just that with Italian blood, I have a tendency to always reach for a second helping of crusty bread and pasta, while coming short on my required servings of veggies for the day. Cauliflower rice is a tasty and simple way to replace some of the grains in your diet with veggies while feeling like your satisfying your "carb tooth." (Not to be confused with your "sweet tooth.")
The cauliflower in this week's boxes is perfect for ricing. We received these because many of them were just really tiny heads. Others were starting to show some discoloration. But with cauliflower you can always just slice off any tips that are starting to brown and you'll see that just below the surface it is still perfectly fresh. Ok, let's do this!
What You Need:
1 large or 2 small heads cauliflower
1 Tbsp. olive oil
1 tsp. salt
1 tsp. pepper
What do Do:
1. Thoroughly wash cauliflower
2. Using a sharp knife cut away the greens. I do this by cutting a V into the stem and then removing it.
3. Cut the head into individual florets or into quarters if hand grating.
4. You can either use a hand grater or a food processor here. I use the processor. In four batches, add the cauliflower and pulse until it is as small as rice. Or use the hand grater to grind it up.
5. In a medium skillet add 1 Tbsp. olive oil. Add cauliflower to skillet and sauté with lid on so that it absorbs some of the moisture. Cook for about 5 to 8 minutes or until desired tenderness. Season with salt and pepper.
It's as simple as that! You could add onions or other spices if you like. But I usually like to keep things simple; in my life and in my cooking too. You can use this in recipes that call for rice such as stir-fry or just as a simple side to accompany your protein.