I think when I went Primal, giving up rice was on my list of rough spots. There are some dishes that just feel like something is missing without rice. So when I found this post regarding how to make cauliflower rice, I pinned it with the caption “this just changed my life.” 😉
Last night I decided to give it a whirl for the first time and was pleasantly surprised to find it is indeed a fantastic substitute for rice. Wanting to “spruce it up” a bit, I decided to add in some garlic, lemon juice and cilantro. I definitely plan to try some other variations in regards to sprucing in the future, but this one worked out quite well. 🙂
Primal Garlic, Lemon and Cilantro Cauliflower Rice
- One head of cauliflower
- 1-2 tbsp good quality virgin olive oil
- 2 heaping tablespoons of garlic – minced
- Kosher Salt (or Sea Salt) to taste
- Freshly ground black pepper to taste
- Lemon juice to taste
- Fresh or freeze dried cilantro to taste
Honestly, you should try and use lemon juice squeezed right from the lemon. I decided to make this on a whim last night so I had to resort to bottled lemon juice.
Remove the core from the head of cauliflower and cut the cauliflower into “serving size” florets (meaning you don’t want them in gigantic chunks – you want them in the same size you’d typically serve them) and let them sit for a little while so they can dry out a bit.
Next up, put the florets into a food processor in batches. The “in batches” part is important. If you put too much into the food processor, then you’ll have to pulse the cauliflower for too long which can make the “rice” smaller than you’d like (lesson learned). Small batches. 🙂
Pulse the cauliflower florets until they have the consistency and “look” of rice.
In a large skillet, add the olive oil and minced garlic and saute over medium heat for about 2-3 minutes. Add in the “rice”, cover and cook for about 6 minutes, stirring once.
Remove the “rice” from the skillet and place it in a large bowl. Toss the rice with salt, pepper, lemon juice and cilantro to taste. Serve immediately.
I definitely plan to try several more variations of this. I think making this with the pan drippings from a meat dish would be amazing. My husband begged me to pair our new found “rice” with some Chinese inspired protein dishes. I’ll let you know how those future attempts go. 🙂