I get it.
My sense of humor is an acquired taste. I’m sorry if sarcasm is a foreign language to you, but it’s my default status and it takes a lot to get me excited about something.
But right now, I’m not being sarcastic and I’m actually super excited. This is better than rice. Totally serious. I know… You’re utterly disappointed.
Boy, this is gonna be fun.
Okay, so this dish. I ate it for three days in a row, and then I ran out. It’s a ubiquitous cauliflower rice thing. I really love this recipe. It’s so healthy, light, and filling. Healthy doesn’t have to be a kale smoothie.
My formula is twofold: First, choose a vegetable you’re crazy about. Because we’re crazy about vegetables here. Second, season the dish properly so that it’s both savory and spicy. The result: Sweet baby Jesus.
Let’s begin. Blanching cauliflower. You need a pot full of water. We’re being crazy, here.
Next, texture. It’s super important. We want rice, not mashed pish posh.
Then comes fresh ginger, leeks, and a bit of heat. It’s basically the definition of my dream meal. For the next five minutes, anyway.
Fried Cauliflower Rice
adapted from A Cozy Kitchen
(yields 2 to 4 servings)
INGREDIENTS:
1 lage cauliflower head
1 large leek, rinsed and sliced
2 cloves garlic, minced
1/4 to 1/2 cup vegetable stock, depending on how moist you want it
fresh garlic, zested
2 teaspoons Sriracha hot sauce
sea salt, for seasoning
PREPARATION:
Set a medium-sized pot filled halfway with water over high heat. When the water begins to boil, add the florets of cauliflower and cook for 3 to four minutes. Drain the cauliflower and set aside to let cool for 10 minutes.
When cooled a bit, add florets, one cup at a time, to a blender or food processor and pulse a few times until the consistency is rice-like. Do not over-pulse or the texture will be mushy.
Meanwhile, heat a large dutch oven or skillet over medium-low heat and add 2 tablespoons olive oil. Add the leek and garlic and cook for 3 to 5 minutes.
When all the florets have been blended, add to the skillet and mix thoroughly. Add in grated ginger, vegetable stock, and hot sauce. Turn heat to low, cover and cook for 5 to 10 minutes, stirring occasionally. Sprinkle with salt to taste.
When done, divide the cauliflower into four bowls and and top with your choice.
Serve immediately and enjoy! Can be stored up to one week in an airtight container.
Tagged: appetizer, blogging, food, gluten-free, healthy, less than 200 calories, low fat, no bake, no sugar added, recipes, savory, snacks, vegan, vegetables, vegetarian
