Cauliflower riceThis recipe is not rice with cauliflower, as my mom thought, rather is cauliflower made ​​to look like rice. Sounds weird right? Apparently it is a typical recipe among people who follow a Paleo diet. I do not follow any diet, I just try to eat healthy. When I saw this idea, I really wanted to prepare it. Cauliflower riceIn the supermarket you can find colored cauliflowers that I had never seen before; yellow, purple and green. My mom bought a yellow one and brought it home super excited, I told her that it probably was a genetically modified cauliflower. But after doing a quick research, I found out that this “rainbow cauliflowers” are a result of years of selective breeding. And supposedly they are healthier than the traditional white cauliflower. The scientists say that the yellow cauliflower has higher levels of beta carotene and the purple has anthocyanin, which may prevent heart disease and blood clotting. Hope the information is true.  Cauliflower riceThe best part is that it’s a super easy to prepare dish. The pulsed cauliflower has a texture very similar to rice, has a very mellow flavor, and mixes well in dishes that typically use rice. Cauliflower riceThe dish consists of pure vegetables, so it is obviously low carb and gluten free. As I had already mentioned in the blog, my dad is an anti-vegetable person. The day I prepared this cauliflower rice, my dad said “What’s that? If it’s couscous, don’t serve me because I do not like it” I told him that it was a different type of rice, of course I omitted the cauliflower part. He tried some and said “Oh this good”. He finished the whole plate! So if you have an anti-vegetable person in your house, now you have a solution. Cauliflower riceI will surely prepare more recipes using cauliflower instead of rice. It occurs to me the Mexican green rice.

 

Cauliflower rice
Serves 4
Print
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Ingredients
  1. 1 head cauliflower (the one I used was a yellow cauliflower, hence the color)
  2. 1 Tablespoon olive oil
  3. ¼ onion, finely chopped
  4. 1 clove garlic, finely chopped
  5. 1 cup frozen peas
  6. ¼ cup fresh cilantro, firmly packed and chopped
  7. Salt and pepper
Instructions
  1. Wash, remove core and leaves, trim and coarsely chop the cauliflower into small florets. Place the cauliflower florets in a food processor and pulse until the cauliflower is small and has a rice texture. Don’t over process! Make sure that the cauliflower is completely dry before putting it in the food processor. Reserve
  2. In a medium skillet, heat the olive oil over medium-high heat. Add the onion and garlic and sauté for 5 minutes. Add the cauliflower and sauté for 5 more minutes or until the cauliflower is crispy on the outside but tender on the inside. Add the frozen peas, reduce heat to medium-low and cover for 3 minutes. Season to taste with salt and pepper. Sprinkle the chopped cilantro.
  3. Remove from heat and serve
  4. Enjoy!
Sweet Cannela https://www.sweetcannela.com/

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