Cauliflower Rice - Primal, Paleo, Kid Friendly and Clean Eating
A huge challenge I know we faced when we made the transition away from pasta, and rice was finding something to go with our yummy sauces and curries.
Paleo gave us the grateness sorry I meant greatness of cauliflower rice. I’ve found some cool things to do with it over the last three years, but the base recipe is the starting point for inventions.
It is simple to make when the ingredients are prepared, but the preparation can take some time. I spent a year grating all of my cauliflowers by hand before moving over to a food processor and away from the weekly skin grafts to my fingers – I was becoming concerned that my family would develop a liking of long pig in their food.
A food processor with a grating attachment is a must if you intend to move away from real rice, you can process 4 cauliflower heads in the time it takes to grate one by hand. Working in bulk will mean you can buy cauliflowers when they are in season, cheap and at best.
This recipe is not only versatile it keeps well in the freezer so you can have cauliflower rice whenever you want it.
1 head cauliflower - finely grated
1/2 white onion - finely minced
2 garlic cloves finely minced
1tbsp. coconut oil
Use a food processor to grate cauliflower - this will prevent contamination of long pig
In a large frying pan heat the coconut oil over a medium heat, add onion and garlic and cook until the onion is soft and transparent.
Add in cauliflower and stir well, onion and garlic should be well mixed in.
Cook for 5 - 10 minutes, remove from the heat before the cauliflower begins to colour. (time will depend on the amount of cauliflower you use.
Helpful tip - a large cauliflower makes rice for approximately 4 people so it can be split and half frozen if needed.
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