Cauliflower Rice

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Revision as of 16:49, 4 July 2024 (view source) Yavel (Talk | contribs) (Created page with '300x400px == Ingredients == * 1 small cauliflower head chopped coarsely or 16 ounces riced cauliflower * 2 tablespoons ghee coconut oil, avo…') ← Older edit		Current revision as of 16:50, 4 July 2024 (view source) Yavel (Talk | contribs)
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	== Ingredients ==		== Ingredients ==

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Current revision as of 16:50, 4 July 2024

Ingredients

• 1 small cauliflower head chopped coarsely or 16 ounces riced cauliflower
• 2 tablespoons ghee coconut oil, avocado oil, or fat of choice
• 1 small onion chopped finely in a food processor
• Magic Mushroom Powder or Diamond Crystal brand kosher salt
• freshly ground black pepper
• Aleppo pepper optional

Steps

1. Grab your cauliflower florets and throw them into a food processor fitted with the chopping blade.
2. Pulse the contents until the cauliflower resembles couscous or rice grains. (You skip steps 1 & 2 if you have a bag of riced cauliflower.)
3. Heat a 12-inch pan over medium heat until hot. Add your favorite cooking fat and when it's shimmering, toss in the onions. Cook, stirring frequently, until the onions are translucent.
4. When the onions are softened, dump in the riced cauliflower and stir well to distribute the fat and onions.
5. Season the “rice” with some Magic Mushroom Powder (or Diamond Crystal kosher salt), pepper, and Aleppo pepper (if using).
6. Cover the skillet and cook the cauliflower for 5-10 minutes or until softened. Make sure the rice doesn't get mushy! Taste for seasoning and adjust with additional salt and pepper if needed.
7. Serve immediately or store in the fridge for up to a week.