Hold The Rice
January 24, 2014
Rice is nice but cauliflower is better! So fool the family the next time you are dying to serve cauliflower. Instead of water logged, bland tasting cauliflower, why not make this delicious cauliflower rice. Serve it as a side or use it as a bed for grilled chicken or stir-fry
1 medium head cauliflower, washed, cored and broken into pieces.
2 cloves garlic, peeled
1 small white onion, peeled
3 tablespoons olive oil
½ cup chicken broth
salt and pepper to taste
2 tablespoons minced parsley
1/2 cup grated Parmigiano-Reggiano cheese
4 strips cooked bacon, crumbled (optional)
Place the cauliflower pieces in a food processor in batches if need be and pulse until it resembles fine grains of rice.
Transfer to a bowl.
Add the onion and garlic and pulse until minced. Transfer to a small dish.
Heat the olive oil in a medium size sauté pan; add the onion and garlic and cook until mixture softens but does not brown. Add the cauliflower and stir to combine with onion mixture. Add the broth, cover and cook over medium low heat until cauliflower is tender and liquid absorbed. This should take less than 5 minutes. Stir in the parsley, cheese and sprinkle bacon on top if desired.