So far I like eating Paleo, but there are certain things that I miss. One of those things is rice. I was a big rice lover, so to cut it out, I had to find a decent alternative. That is where cauliflower came in. I couldn’t find any one recipe that I loved though. Some had aspects that I liked, but also ones that I didn’t. The recipe this one was inspired by can be found here, but I made some changes to suit my tastes. The result is a delicious cauliflower rice side dish that can really round out a meal.
1 Head of Cauliflower
2 Cloves of Garlic Minced
1 1/2 tsp Paprika
1/2 tsp Onion Powder
1 Sweet Onion Chopped
2 tbsp Butter or Coconut Oil
4 tbsp Vegetable Stock
Salt and Pepper to taste
Step 1: Remove the stem and separate the florets from the head of cauliflower. Grate it with a grater or put it in a blender and blend just until it forms rice like grains.
Step 2: Add 2 tablespoons of butter or coconut oil to a hot pan and cook down the chopped onions and minced garlic cloves until they are slightly tender.
Step 3: Add in the 4 tablespoons of vegetable stock, reduce heat to medium and add in the cauliflower, stirring well to coat it all in the stock. Add in the salt, pepper and onion powder to your liking and continue to stir periodically to keep the cauliflower from burning.
Step 4: Continue cooking until the cauliflower starts to get tender and slightly browned on the outside. Some may still be white and that’s okay. This will take about 15 minutes, but could be longer or shorter depending on your pan size and the amount of cauliflower used.
Step 5: Add in the paprika, stir and cook for another three minutes or so. The stock should be completely soaked up or evaporated by now. Remove from heat, let sit for 5 minutes and then serve.