OR Cauliflower Rice with sautéd peppers and onions
1or 2 green onions,or fresh herbs, finely chopped
¼cupto ½ finely chopped bell pepper
sea salt and pepper, to taste
OR Spanish Style Cauliflower Rice
2tbspcilantro leavesfinely chopped
1cupcherry tomatoes, halved
Remove leaves and tough inner core from cauliflower with a sharp knife.
Roughly chop cauliflower into florets and place in food processor.
Pulse until it has the consistency of rice or couscous.
Freeze for later use at this point or cook, as follows:
Heat oil in a skillet with a lid over medium heat.
Add cauliflower, stir to coat with oil and release some of the moisture.
Cover and cook for up to 5 minutes or until cauliflower is tender and no longer tastes raw.
To make Cilantro Lime Cauliflower Rice: Add cilantro and lime juice and cook for a minute or two more without a lid.
OR If using the bell peppers and onions , sauté these in the skillet first before adding the cauliflower. Cook until cauliflower is tender and no longer tastes raw.
OR to make Spanish style, sauté 1 medium shallot in 1 tsp oil until transparent, add 1 clove minced garlic, 2 Tbsp. tomato paste, 2 Tbsp water (or just enough to thin the paste). Add cauliflower and cook over medium heat until liquid is absorbed and cauliflower is tender. Remove from heat. Add 2 Tbsp. minced cilantro, 1 cup halved cherry tomatoes and serve immediately.
I don't recommend cooking this cauliflower rice in a microwave as it retains too much moisture and becomes soggy.
Serving: 1cup | Calories: 25kcal
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