I swear, cauliflower is one of my favorite sneaky little foods. It seems so boring and basic, but then all of a sudden, it’s cauliflower mashed “potatoes” that would easily pass for the real thing. Or it’s an insanely flavorful roasted little snack. Or it’s blended with potatoes and a hearty, comfort-food-style soup. I kept reading about cauliflower “rice” and – amazingly – doubting its ability to be awesome. And then I tried it, and once again, cauliflower surprised me. This was so delicious (and healthy!), I don’t think I’ll ever go back to the real deal.
CAULI-RICE (serves 2)
- Half a head of cauliflower
- 1 tbsp. EVOO
- Carefully cut away most of the stems of half a head of cauliflower. Working in batches, pulse in a food processor until the texture resembles rice.
2. Heat EVOO in a large skillet over medium heat.
3. Add cauliflower to the skillet when oil is heated, then cover and let cook for about 10 minutes. You want to let this sit a bit to pick up some flavor from browning, so don’t stir it more than once or twice.
4. When cauliflower is ready, serve alongside just about anything. We had ours with salmon in parchment for a super-simple, heart-healthy Sunday dinner.
