If you haven't caught on to the cauliflower rice trend yet, now is the time. This recipe really makes you forget that you wanted rice and definitely doesn't taste like you are eating a veggie. Also, for anyone who might care, it is absolutely Whole30 approved. :)
The recipe I used from The Nourishing Home gave instructions for making this from a whole cauliflower and a food processor to create the "rice". I however, picked up a few bags of Trader Joe's frozen Organic Riced Cauliflower seen below. Highly suggest this because it takes about a whole 3 minutes to make this recipe with that!
So, now for the recipe:
Ingredients:
1 large head of cauliflower
2 tbsp ghee (or butter)
1 tbsp olive oil
1/2 cup fine diced yellow onion
3/4 tsp sea salt
1/2 tsp dried parsley
1/2 tsp garlic powder
1/4 tsp fresh ground black pepper
1/3 cup homemade chicken stock
1-2 tbsp minced fresh parsley (see
note below for more options)
Instructions:
1. In a large skillet over medium heat, add the ghee, olive oil and onion. Saute the onion until it begins to soften and then add the salt, dried parsley, garlic powder and pepper. Stir well to combine seasonings with the onion and continue to cook another 1-2 minutes until onion is translucent.
2. Add the riced cauliflower to the seasoned onion and stir well to combine. Continue to stir and combine until the cauli-rice is soft (about 2-3 minutes when using the TJ's frozen cali-rice).
3. Remove from heat and add fresh parsley.
I served mine with the salmon from my last post so here is that picture again!
