Monday, October 24, 2011

Cauliflower "Rice"

I often think that cauliflower is one of those forgotten vegetables that most people eat only on occasion.  Cauliflower is an anti-cancer, anti-infective vegetable full of vitamins C, K, B5, B6, B1, B3, folate and minerals.  It's also fairly inexpensive at the grocery store (available all season long but best in winter).  Turning cauliflower into rice is easy to do and can help increase your veggies at any meal.  For a Paleo lifestyle, recipes like this are a staple.  For gluten free goers, mixing some cauliflower in with their rice adds veggies without compromising flavor.  In this recipe, I used a little garlic and chicken stock to really highlight the flavors of the cauliflower in a simple way.  I hope you enjoy this recipe and it inspires you to eat more cauliflower! 

A great addition to any meal!
1 head cauliflower, washed and cut into pieces
2tsp minced garlic
1tbs macadamia nut oil
2c chicken stock (gluten and msg free)

1. In a food processor, pulse cauliflower until the consistency of rice.
2. In a large skillet, heat oil and garlic.  Add cauliflower and cook about 4 minutes.  Add chicken stock and cook until completely reduced (all liquid absorbed).  Toss the cauliflower occasionally and it should brown up a little bit.  I left my skillet on medium high and the whole thing took about 10 minutes.  Eat plain or toss with a little rice.

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