This is such a simple way to round out a dish – and replace a traditional grain while you’re at it! This is made quicker than regular rice, too, which is always a plus.
Prep time: 10 minutes Cook time: 10 minutes Total time: 20 minutes
Yield: 4 servings
1 head of cauliflower
3/4 cup vegetable (or your preferred) broth
2 tbsp apple cider vinegar
2 tbsp coconut oil
1. Cut off leaves and base of cauliflower head. Break into florets and rinse them thoroughly.
2. Place the florets in a blender or food processor and pulse until a rice-like consistency has formed. You may need to do several batches to get all of the florets to this size, depending on the volume your blender/food processor can hold. DO NOT simply let the processor run, either – the cauliflower will break apart faster than you think and it can reach a “mashed potato” state very quickly… But that’s a recipe for another day. 🙂
3. Heat coconut oil on medium in a pan large enough to fit all of the rice on the stove. Once the oil is melted, add the cauliflower and mix it around in the pan for about a minute, heating it with the oil and mixing the oil throughout.
4. Add the apple cider vinegar and mix well again for about another minute.
5. Pour broth as evenly as possible throughout the rice and mix that in, too.
6. Reduce the heat to low, and let the rice sit and cook, covered, for about 5 minutes.
7. Remove the top and mix around the rice again, making sure it is steamed to your liking. Turn off the heat and serve with whatever you desire.
*Note: You can also add other spices/flavors to this recipe if you’re wanting it to taste like anything in particular. This is a very basic version that can be added to pretty much anything and take on that flavor.