Prep 10 mins
Cook 5 mins
I like flexible recipes, this recipe is quite flexible. We eat low-carb in our house; this recipe was developed out of a need for a rice substitute - it is easiy adapted to any cuisine, just add spices that complement your meal. We especially like it with curries.
- 1 small head cauliflower
- 9.85 ml olive oil
- 1 red bell pepper
- 2-3 stalk celery
- 1 large leeks or 1 large onion
- 2 garlic cloves, more if desired
- 14.79 ml sodium-free chicken broth
- 14.79 ml sodium-free vegetable stock
- 4.92 ml lemon pepper
- 4.92 ml seasoning salt or 4.92 ml salt, to taste
- 14.79 ml fresh parsley, chopped
- water, as needed
- In a food processor, chop the cauliflower until it looks like 'rice', remove and set aside.
- In food processor chop one seeded red pepper, the celery, garlic and the onion.
- If using the leek, slice the leek in 1/2 inch slices.
- Heat oil in non-stick saute pan, add the vegetables, and stir over medium heat until the vegetables start to 'weep' and release some of their liquid.
- Add the spices and set heat to low, cover and cook until 'rice' is the desired consistency. Add small amounts of water, if needed.
- Delicious on its own or as a base for curry or ragouts.
Great idea but I found the onion to be overwhelming. I might try it again with quarter of an onion. Thank you.
This was soooo good. It was my first try at cauliflower rice, and the flavor of this was excellent! Can't wait to have it again!
Great idea! This has a nice grain-like texture, probably as close as you possibly can get to the real thing. The other veggies give this a really nice flavor; it doesn't taste like diet food at all. We had it as is tonight, but I'm thinking this would be a great base for fried "rice" too. Thanks!