Cauliflower Rice

This past weekend felt mighty busy to me. I'm sure many of you can relate to the "nonstop, always on the go" feeling. While I didn't get to spend Easter Sunday with my family this year, I spent the past several days having an amazing time hanging with friends, shopping with my Mom for my upcoming Dominican vacation and watching the Detroit Tigers' OPENING DAY! Nothing says Spring like a hefty dose of MLB. I hope you all had an equally great weekend overindulging on egg shaped Reese's Peanut Butter Cups and giant chocolate bunnies while surrounded by your family and friends! If you did, just know that I am insanely jealous, but also mighty appreciative that I can live (eat) vicariously through you during my Whole30. You guys are really taking one for the team here!

Now that the holiday has passed and you are nearing the end of your Easter candy and fancy schmancy leftovers, lets get back to the basics! Paleo basics that is. I think we are a bit overdue for a new post in my basics series, so we are going to take care of that now. This time, I'm sharing a recipe that I make all the time to go with dinner. If someone hasn't told you about it or you haven't tried it yourself, I can almost guarantee you've at least crossed this craze on the internet. The craze I'm talking about is... *drum roll please*

Cauliflower rice! This side goes with a variety of dishes. Tacos, stir fry, curry, chicken... you get the picture. There are many, many ways that it can be prepared, but I find many of the recipes make the process overly complicated or worse, make the rice overly mushy. This instructional recipe is a simple, fool proof method for great basic cauliflower rice, each and every time.


Cauliflower Rice

Prep Time: 5 mins
Cook Time: 10-15 mins
Servings: 2-4

Ingredients:
1 lg cauliflower head, riced
½-1 tsp salt
½ tsp garlic powder
1 tbs coconut oil
Steps:
  1. Roughly chop cauliflower off stem and place it into a food processor or blender.
  2. Pulse briefly 5-6 times until it resembles pieces of rice.
  3. Melt the coconut oil in a small pan on low-med heat.
  4. Add your rice, salt and garlic into pan, stirring well to combine.
  5. Cook uncovered for about 10 minutes until slightly tender, stirring every 1-2 minutes to prevent burning.
  6. Use as a side, in a stir fry bowl or as a filler for paleo-friendly tacos!