1

ABOUT THIS RECIPE:

When I see organic cauliflower on sale or find it freshly picked at the farmers market, I like to make Laura's Cauliflower Rice. Simply shred the cauliflower and briefly cook it, making a satisfying substitute for brown or white rice.

Makes 4 Servings
Gluten-free

2

INGREDIENTS:

1 medium cauliflower, tough core removed and leaves trimmed
2 to 4 teaspoons extra-virgin olive oil, plus more as needed
2 tablespoons water (or vegetable broth), plus more as needed
1/2 teaspoon gluten-free tamari, plus more as needed
Freshly ground black pepper, to taste
1/8 teaspoon sea salt, plus more to taste
1 tablespoon freshly chopped parsley (optional)
1/2 tablespoon vegan buttery spread

3

INSTRUCTIONS:

Grate the cauliflower into little pieces of “rice” using the medium-sized holes of a box grater, or cut into florets and pulse in a food processor (see note). Put the cauliflower “rice,” olive oil and 2 tablespoons water (or vegetable broth) in a large sauté pan. Cover and cook for 2 to 3 minutes over medium heat, stirring occasionally. Add more water, olive oil or broth if the pan becomes dry.

4

Add the tamari, black pepper and sea salt, and cook for 3 to 4 minutes, or until the cauliflower starts to soften, adding more water and/or oil if the pain becomes dry. Stir in the optional chopped parsley, and cook for an additional 2 to 4 minutes stirring often, adding more water if the pan becomes dry. Turn off the heat, and stir in the vegan buttery spread, stirring to evenly coat the “rice.” Serve warm.

5

Chef’s note: If you use a food processor to make your cauliflower rice, make certain to not over process, or you will have cauliflower mush!

Ingredients

Directions

1

ABOUT THIS RECIPE:

When I see organic cauliflower on sale or find it freshly picked at the farmers market, I like to make Laura's Cauliflower Rice. Simply shred the cauliflower and briefly cook it, making a satisfying substitute for brown or white rice.

Makes 4 Servings
Gluten-free

2

INGREDIENTS:

1 medium cauliflower, tough core removed and leaves trimmed
2 to 4 teaspoons extra-virgin olive oil, plus more as needed
2 tablespoons water (or vegetable broth), plus more as needed
1/2 teaspoon gluten-free tamari, plus more as needed
Freshly ground black pepper, to taste
1/8 teaspoon sea salt, plus more to taste
1 tablespoon freshly chopped parsley (optional)
1/2 tablespoon vegan buttery spread

3

INSTRUCTIONS:

Grate the cauliflower into little pieces of “rice” using the medium-sized holes of a box grater, or cut into florets and pulse in a food processor (see note). Put the cauliflower “rice,” olive oil and 2 tablespoons water (or vegetable broth) in a large sauté pan. Cover and cook for 2 to 3 minutes over medium heat, stirring occasionally. Add more water, olive oil or broth if the pan becomes dry.

4

Add the tamari, black pepper and sea salt, and cook for 3 to 4 minutes, or until the cauliflower starts to soften, adding more water and/or oil if the pain becomes dry. Stir in the optional chopped parsley, and cook for an additional 2 to 4 minutes stirring often, adding more water if the pan becomes dry. Turn off the heat, and stir in the vegan buttery spread, stirring to evenly coat the “rice.” Serve warm.

5

Chef’s note: If you use a food processor to make your cauliflower rice, make certain to not over process, or you will have cauliflower mush!

Laura’s Cauliflower Rice
(Visited 871 times, 2 visits today)