Cauliflower makes a surprisingly delicious substitute for rice. The creamy flesh of this cruciferous vegetable shreds nicely to mimic the texture of the grain. Just be sure you don’t overcook it. You want each little piece of cauliflower to be tender, but slightly firm to stand up to the sauces and foods you’ll serve with it.
Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy
- 1 head cauliflower
- 1 Tbsp. lemon juice
- 2 Tbsp. coconut oil
- 3 small shallots, peeled and minced
- 2 cloves garlic, peeled and minced
- 1 tsp. kosher salt
- ⅛ tsp. ground white pepper
- Rinse cauliflower and pat dry. Break into florets. Using a box grater or a food processer, grate or process the florets until they are in tiny pieces. Toss with lemon juice and set aside.
- In a large skillet, melt coconut oil over medium-high heat. Add shallots and garlic; cook and stir until tender, about 5 minutes.
- Add the cauliflower and sprinkle with salt and pepper. Cook for 5 minutes, stirring frequently, until cauliflower is tender but with some firmness in the center. Serve immediately.