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4 Flavors of Cauliflower "Rice" | Phoenix Helix

4 Flavors of Cauliflower “Rice” (Paleo, AIP, GAPS, Wahls, Whole30)


  • Author: Eileen Laird
  • Total Time: 11 minutes
  • Yield: 2-3 servings

Ingredients

Plain:

Scallion:

Asian Ginger:

Moroccan Spice:


Instructions

Plain:

  1. Cut cauliflower into chunks and pulse in food processor, until it reaches rice consistency. Set aside. If you don’t have a food processor, you can use a hand grater.
  2. Melt fat in large skillet over medium heat.
  3. Add cauliflower rice and sprinkle with sea salt. Cook 3 minutes. Use spatula to turn over, sprinkle with more sea salt, and cook another 3 minutes.

Scallion:

  1. Cut cauliflower into chunks and pulse in food processor, until it reaches rice consistency. Set aside.
  2. Heat oil in large skillet over medium heat. Add the white slices of scallion and sauté 2 minutes.
  3. Add the cauliflower rice and toss to blend. Sprinkle with sea salt and cook 3 minutes. Use spatula to turn over, sprinkle with more sea salt, and cook another 3 minutes. Add the green slices of scallion, toss to blend and serve.

Asian Ginger:

  1. Cut cauliflower into chunks and pulse in food processor, until it reaches rice consistency. Set aside.
  2. Melt oil in large skillet over medium heat. In a small bowl, stir the fresh grated ginger, fish sauce and coconut aminos together.
  3. Add to the coconut oil in the skillet and stir to blend. Add the cauliflower rice and toss until evenly coated in flavoring. Cook 3 minutes. Use spatula to turn over and cook another 3 minutes. No salt needed, because fish sauce is salty (but ironically doesn’t taste like fish).

Moroccan Spice:

  1. Cut cauliflower into chunks and pulse in food processor, until it reaches rice consistency. Set aside.
  2. Melt coconut oil in large skillet over medium heat. Add spices and stir until blended with the oil.
  3. Add cauliflower rice and toss until evenly coated in flavoring. Sprinkle raisins on top. Cook 3 minutes. Use spatula to turn over and cook another 3 minutes.

Notes

  1. The cauliflower stem is edible and nutritious, too! Include it when making your cauliflower-rice.
  2. Time Saving Tip: Many stores sell pre-chopped cauliflower rice in the frozen food aisle. 1/2 large head of cauliflower is equivalent to about 3 cups of cauliflower rice.
  3. There are two places you can vary the recipe slightly for texture: (1) When you pulse the cauliflower in the food processor, you get to decide how small you want your “rice”. I like mine to be a little varied in size, so I don’t pulse it quite as finely. Other people like it to be a more fine and uniform texture. Just don’t turn it into mush. (2) When you cook it, you can either leave the skillet uncovered for an “al dente” texture, or covered for a softer texture. Try both ways and see what you prefer. I actually like both!
  • Prep Time: 5 minutes
  • Cook Time: 6 minutes
  • Category: Side Dish
  • Method: Stovetop

Keywords: paleo, aip, gaps, wahls, whole30, 4 flavors of cauliflower "rice"

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