A good friend suggested cauliflower rice a while back. I’m always excited for a new alternative to grain, but always a little wary on how these alternatives end up stacking up to the real deal. Either way, I figure anything is worth a try.
From what I’ve read, there is pretty much only one way to prepare cauliflower to create rice and I’m here to share.
First, it’s obvious why they named it cauli”flower”.
Start by pulling back the leaves to expose the cauliflower head.
Then cut off the leaves and any bad spots you might see on the cauliflower.
Remove the stem.
Now cut the cauliflower florets away from the stalk.
Place the cauliflower florets in a food processor and pulse until they are chopped up completely.
But it looks like couscous. Why don’t they call it cauliflower couscous??
Either way, now it’s ready to cook.
There are easy prep methods that just require either roasting it in the oven or frying it in some oil. One person I saw preferred deep frying which I’m sure is probably the best tasting method with the best texture…but I’m going to try to keep it on the healthy side for now. I’ve also read that it’s better seasoned, so I decided to go that route and use it to make some saffron rice.
Saffron Cauliflower Rice
(Makes approx. 4 servings)
1 head of cauliflower
1/3 cup onion (about 1/4 medium onion)
1 cup organic free range chicken broth
2 pinches of saffron
2 tbsp. ghee or olive oil
Season with salt and pepper
Crush saffron threads to release the flavor.
Heat 1/2 cup of the chicken broth and add saffron threads to stock. Let it steep for about 20-30 minutes.
In the mean time, chop your onion.
Heat your ghee or oil in medium-sized skillet over medium high heat.
Add onion and sauté until translucent.
Add chopped Cauliflower and sauté with onion for about 5 minutes. Add your saffron chicken broth and simmer until liquid is reduced. Then add another 1/2 cup of chicken broth and simmer until liquid is reduced. Season it with salt and pepper to taste if so desired. I would highly recommend this. It brings out the flavor of the broth and saffron. NOTE: The more liquid you can cook out of it the better. Otherwise it can be a bit mushy.
It didn’t taste like cauliflower! But it didn’t taste like rice either. It was delicious either way. I could definitely hear my body saying thank you from the tip of my tongue all the way to the tips of my toes.
It has the right texture and the flavor is inoffensive enough that I could see how it would make a good substitute. I’m looking forward to experimenting more with this “rice” substitute, for not only rice but also any recipe that calls for couscous or even polenta.