Cauliflower is having a moment. Besides being an excellent source of vitamin C, fiber, and vitamin B6, it seems to be a stand-in for just about anything: pizza crust, buffalo wings, and steak are just a few of the favorites of ours, but when it comes to the basics, nothing beats cauliflower rice.
The low-carb, Paleo-friendly alternative to traditional rice is easy to whip up and can be paired with just about any dish you can conceive. Does it taste exactly like rice? No, but it makes a pretty good stand-in when you're looking to lighten up your meal. Less dense and chewy than rice, it has a light and fluffy texture, reminiscent of quinoa. We love it as a base for stir-fry, but for an easy weeknight dinner, serve it alongside a simple, healthy chicken recipe.
- 1 large head of cauliflower, florets removed
- 1 tablespoon coconut oil or ghee
- 1 large shallot, chopped
- 2 minced cloves garlic, divided
- Coarse salt
- 1/4 cup low-sodium vegetable or chicken broth
- Pulse cauliflower florets in a food processor until finely chopped.
- Heat one tablespoon coconut oil or ghee in a large skillet over medium heat. Add shallot and garlic and cook, stirring, until tender, about six minutes. Add cauliflower and season with coarse salt.
- Stir in broth and steam, covered, until broth has evaporated and cauliflower is tender, about 3-5 minutes. Transfer to a bowl and serve immediately or cover for use later.
- Side Dishes
- North American
- 4 servings
- Total Time
- 20 minutes
- Calories per serving