Cauliflower Rice
I medium to large head of cauliflower
2 garlic scapes
2 tablespoons olive oil
salt and pepper
Cut into medium chunks and discard the harder core. Working in a couple handfuls at a time, use a food processor until the cauliflower is almost a couscous texture. Wrap the cauliflower in a towel and squeeze as much water out as possible until there is very little remaining.
In a skillet on medium/high add olive oil and finely chopped garlic scapes. Toss in the dry cauliflower rice and toast for 6-10 minutes, or until golden.
Helpful tips!
This is a great platform for many dishes. It works with many different ethnicities of food such as Asian dishes, so use that yokatta-na! This rice can also be frozen for later use.
Mediterranean Cauliflower Rice
1/2 cup sliced toasted almonds
pinch of red pepper flakes
1/2 cup flat leaf parsley
1/4 cup mint
1 tablespoon lemon juice
1 cucumber
salt and pepper
Once you have cooked your rice, let cool while you finely chop your herbs and cut the cucumber in to quartered rounds. Mix in the herbs, cucumber, lemon juice, red pepper, salt and pepper into the cauliflower. Top with toasted almonds