In this quick and easy recipe, ingredients are kept simple for a cauliflower “rice” that blends seamlessly with any of your favorite sauces and spices.
I recommend making large batches of riced cauliflower at a time. You can refrigerate leftovers for a couple days (or freeze them for longer) and then just heat, season and serve.
For this simple recipe, ghee and onions are used to create a versatile buttery and savory base. Ghee has a high smoke point, which is great for sautéing over high heat. You can also stir in herbs like thyme, rosemary or basil.
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Start by placing cauliflower florets in a food processor and pulse until it becomes crumbly and rice-like. Heat ghee in a skillet over medium heat and add chopped onions. Sauté until the onions are fragrant and starting to soften; about five minutes. Stir in the cauliflower rice, season with salt and pepper, and continue to cook for 5 minutes longer, stirring occasionally. Serve immediately.
Tip: Want something other than cauliflower? Zucchini, carrots, sweet potato and broccoli stalks are also great riced!
How to Make Cauliflower Rice
How to Make Cauliflower Rice
Jennafer AshleyTools
- Food processor
- Skillet
Ingredients
- 4 cups cauliflower florets
- 1 T ghee
- ⅓ cup white onion, minced
- ½ t sea salt
- ¼ t black pepper
Instructions
- Place the cauliflower florets in a food processor and pulse until fine and crumbled.
- Melt the ghee in a skillet over medium heat and add the onions. Cook for 5 minutes, or until the onions start to soften.
- Stir in cauliflower rice, sea salt, and black pepper. Continue to cook for 5 minutes longer. Serve hot.
Looking for Paleo ingredients? Here’s what we recommend:
Ghee (Pure Indian Foods)
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