Gone are the days of overcooked cauliflower that smells like sulfur. “Ricing” cauliflower in a food processor by pulsing it until it’s ground to a rice-like consistency gives it a light, delicate structure and a mild taste that pairs well with just about anything. Make this a complete meal by adding a serving of your favorite protein and sautéing any leftover veggies from your fridge.
Makes two servings
Prep time: 15 minutes
Cook time: 15 minutes
- 1 large head cauliflower, cut into florets
- 3 tbs. ghee or clarified butter
- ½ onion, finely chopped
- 1 carrot, peeled and finely chopped
- 2 cloves garlic, minced
- ½ cup chicken broth
- 1 tbs. minced fresh cilantro
- ½ tsp. salt
- ½ tsp. black pepper
“Rice” the cauliflower in batches: Place approximately half of the florets into the food processor, being careful not to pack too tightly, and pulse 15 to 20 times until the cauliflower has a rice-like texture. Remove riced cauliflower from the processor and repeat to rice the remaining florets.
In a large skillet, melt the ghee over medium heat and coat the bottom of the pan. When the ghee is hot, add the onion and carrot and cook, stirring, until the onion is translucent, two to three minutes. Stir in the garlic and cook until aromatic, about one minute.
Add the riced cauliflower to the skillet and mix thoroughly with the rest of the vegetables. Add the chicken broth, cover the pan with a lid, and steam until finished, like cooked rice, about 10 to 12 minutes. (The cauliflower should be tender, but not mushy or wet.)
Remove from the heat and mix in the chopped cilantro. Season to taste with salt and pepper, and serve.