Here’s my second attempt at making cauliflower rice. My first attempt was a little too involved, but this time I adapted this recipe from Elana’s Pantry. This version doesn’t require you to nuke the cauliflower and then fry it. Any way I can save steps is fricking awesome when I’m trying to get food on the table quickly.
Here is what I assembled:
- a small head of organic cauliflower, chopped coarsely
- 1 small onion, chopped finely in a food processor
- 2 tablespoons of butter
- 1-2 tablespoons of coconut oil
- Aleppo chile finishing salt
- Trader Joe’s 21 seasoning salute
- salt and pepper
After chopping up the cauliflower…
I threw the pieces into my Cuisinart food processor.
I pulsed the contents until they were reduced to the size of couscous or rice grains.
Then, I sauteed the onions in the melted butter and coconut oil over medium heat until they were translucent.
When the onions were softened, I dumped in the cauliflower and stirred everything around to evenly distribute the fat and onions.
I seasoned the “rice” with some Aleppo chile finishing salt and pepper.
Then, I covered the skillet and cooked the cauliflower for 5-10 minutes until softened. I tasted for seasoning and added some Trader Joe’s 21 seasoning salute and additional salt and pepper.
You can totally change up the seasoning and customize it to your tastes. A head of cauliflower makes a lot of rice (~ 6 servings) so I have a base for a bunch of packed lunches. Yay!