Recipe of the Month
Cauliflower Rice
Ingredients:
1 large head of cauliflower cut into florets
3 tablespoons of olive oil
½ onion, finely chopped
1 carrot, peeled and finely chopped
2 cloves of garlic, minced
½ cup chicken broth (make it vegan with vegetable broth)
1 tablespoon salt
½ teaspoon black pepper
Directions:
To “rice” the cauliflower, place half of the florets in a food processor and pulse into a rice-like consistency, 15-20 pulses. (Don’t overcrowd the cauliflower in the food processor, and don’t over pulse or the florets will get mushy). Repeat to rice the remaining florets.
In a large skillet, heat olive oil over medium heat and swirl to coat the bottom of the pan. Add the onion and carrot and cook, stirring, until the onion is translucent (2-3 minutes). Stir in the garlic and cook until the garlic is aromatic (1 minute).
ADD the riced cauliflower to the skillet and mix thoroughly with the rest of the vegetables. Add the chicken broth, cover the pan with a lid, and steam until you’ve arrived at a rice-like consistency (10-12 minutes). The cauliflower should be tender (but not mushy or wet).
REMOVE the pan from the heat and mix in the chopped cilantro. Adjust the seasoning with the salt and pepper.
