Thursday, June 17, 2010

Ginger Cauliflower Rice

I've tried to make cauliflower rice a few times over the years, and it has always been passable, but not so much like rice. This recipe was so much better. When combined with the chicken and veggies I don't even think I would have known it was cauliflower. Plus I have tons of homemade chicken stock in the freezer and this is a great way to use it up.

We grated the cauliflower the slow way, using a cheese grater. I have a food processor and a "ricer" at home which might save time.


• 2-3 cups cauliflower rice (cauliflower grated in the food processor)
• 2 cups chicken broth
• 2 tablespoons coconut oil
• 5 peeled and minced shallots
• 5 peeled and minced garlic cloves
• 1 tablespoon peeled and finely chopped ginger
• 1/2 teaspoon salt


Process about 1/2 of a medium sized head of cauliflower in a food processor until the texture is rice like. Heat coconut oil in a saucepan. Once hot, add shallots, ginger, and garlic and stir-fry until fragrant and soft. Add cauliflower rice and stir-fry another 3 to 4 minutes. Add salt and chicken broth. Bring to a boil over high heat. Boil until the liquid evaporates to the level of the rice and steam holes appear. Turn heat to low and simmer for 10 minutes until liquid is absorbed.

We ate the rice with chicken, this yummy Sweet Chili Sauce, and a tomato cucumber salad.

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