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
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
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.
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.
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!