We have a slight obsession with cauliflower rice. It's the perfect way to sneak more veggies into your diet, and is in no way a "sacrifice" for regular rice - it holds its own! Check out this fragrant, Creole-inspired recipe below.
Recipe from Andrew Zimmern, here.
- 1 head cauliflower
- 1 cup shredded unsweetened coconut
- 2 jalapenos, minced
- 1 teaspoons salt
- 4 tablespoons raisins
- 4 tablespoons crushed pistachios or almonds
- 1 bay leaves
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 3 tablespoons clarified butter (ghee)
1. Break the cauliflower into florets, removing stems (try wrapping the whole head in a kitchen towel, then smashing on your counter 10-12 times. Perfect florets!).
2. Place the florets in the food processor bowl and pulse until the cauliflower looks like rice (about 10-15 1-second pulses). Do this in two batches to avoid overcrowding & mushiness.
3. Heat a large skillet over medium-high heat. Add 1 1/2 tablespoons of ghee and allow it to melt. Add the jalapenos, salt, raisins, nuts, coconut and bay leaf. Stir with a wooden spoon to combine and cook until the nuts start to brown, about 3-4 minutes.
4. Add the remaining 1 1/2 tablespoons of ghee and toss in the riced cauliflower, cinnamon and cardamom. Sauté until the cauliflower is tender, about 5 minutes. Season with salt and pepper.