I have seen fresh cauliflower used as a rice substitute before, but until recently I had never tried it. This delicious recipe from Thyroid Healing by Anthony William was just the inspiration I needed to make my first batch of cauliflower rice.
A food processor is needed for this recipe.
This was a fun recipe to make, and easy to do. I diced the veggies using a small processor and when those were prepared, popped the cauliflower into the large food processor and pulsed. The cauliflower immediately breaks down into small pieces the size of grains of rice. Next time I make this recipe, and I will definitely make it again, I will process half of the cauliflower at a time, for more uniform “rice”.
I had everything thing prepped before heating the oil, including mixing the sauce ingredients. I combined the diced onion with the other veggies and that worked out fine. I added the peas when I added the cauliflower rice, since they cook so quickly.
In a few minutes, I had a hot, freshly prepared meal with lots of nutritious vegetables. This time I omitted the jalapeños, almonds and sesame seeds. That’s the beauty of this recipe…any veggies can be added to the stir fry and other healthy toppings can be used, according to preference. I had a lone organic zucchini in the fridge that I needed to use, so I diced it up and included it in the stir fry.
This dish can easily be prepared and eaten raw. Simply mix all the ingredients together, without cooking, and allow the rice and veggies to marinate in the sauce for half an hour or so. I tried a spoonful of the cauliflower rice before cooking it and it was tender and just as tasty.
This recipe goes into my “keep” file!