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Prep 15 mins
Cook 15 mins
Or: How I got my nephew to eat cauliflower! This is developed from the cauliflower confetti rice recipe that I posted that under a former s/n I can't access - it is low-carb/diabetic diet friendly and fooled an entire dinner party last week - they swore they were eating rice. It's great with grilled meats and is easily adapted into a main course casserole. You can take this in any direction you like by just changing the spices: East Indian, Greek ... you may also add garbanzo beans and a little smoked Spanish paprika. It's even good cold. As the second reviewer said, it makes a huge batch: I changed the yield/number of servings to reflect that a little more accurately. And the reviewer who made fritters out of the leftovers? GENIUS.
- 1 head cauliflower
- 3 garlic cloves
- 1 green pepper
- 1 red pepper
- 2 -4 stalks celery
- 2 -3 small zucchini
- 2 tablespoons oil
- 1⁄2 cup broth or 1⁄2 cup stock
- 1 (6 ounce) can tomato paste
- 2 -3 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1⁄2-1 teaspoon red pepper flakes
- 1⁄2 teaspoon salt
- 1 teaspoon lemon pepper
- Grate or process the head of cauliflower to the texture of rice (I pulse it in the food processor in two or three batches).
- Chop the garlic, onions, peppers, zucchini and celery. You can do all of this in the food processor.
- Heat the oil in a large saute pan.
- Saute the vegetables together until heated through.
- Add stock and lower the heat, stirring often.
- When cauliflower starts to soften, add the tomato paste and spices and cook over low heat until the texture of cooked rice.
- Adjust seasonings to taste.
- Add more stock or broth as neecessary as the vegetables cook to maintain the rice texture.
- This can be made ahead and it freezes well.
- You may add cooked chicken or sausage or cheese to this to make a one-dish meal.
this is a very good low carb recipe it makes a lot but I used it in place of rice in stuffed bell peppers and last night I added low carb baking mix and eggs and made fritters thanks for a great recipe
This was GREAT! I probably processed my cauli a little too much it ended up like couscous. It was nice and spicy, and tasted like spanish rice without all the carbs! And it made a huge batch! We're still working on it... next time I'll try freezing some of the leftovers.
made this to take on a 2 hr trip for a family get together, the family never guessed it was not rice. Made for Pac fall 2007