Cauliflower Rice

This has somewhat become a staple in our house since our first round of Whole30. I rarely make white rice anymore, and just sub this instead! It really is pretty easy to make, and we really like the taste!

I referenced the recipe in the Whole30 Guidebook, but didn’t follow their recipe exactly, so thought I would share that with you guys today. If you are interested in learning about Whole30, or just starting out, I would highly recommend their guidebook. It has all the information you need to know, plus lots of recipes to get you started. I access it fairly often, especially troubleshooting during our whole30 rounds.

Ingredients:

  • 1 large head of cauliflower or 1 bag of frozen cauliflower
  • 3 tbsp. of ghee or clarified butter
  • 1/2 onion, diced
  • 2 garlic cloves, minced
  • 1/2 cup chicken broth
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1 carrot (I leave this out most of the time just for sake of convenience haha…)
  • 1 tbsp. cilantro minced (also usually leave this off)

What To Do:

  1. Place your cauliflower in a food processor and pulse. If you are using frozen cauliflower, do not cook it, just place it in the processor and pulse.
  2. Melt the ghee in a skillet.
  3. Add the onion to the ghee and cook until translucent. (If you are adding carrot to the rice, you can add it here as well.)
  4. Stir in the minced garlic and cook for another minute.
  5. Add the riced cauliflower to the skillet and mix in the vegetables. They add the chicken broth and cover with a lid. Steam for about 10-12 minutes.
  6. Remove from heat and mix in the salt and pepper, add cilantro here if you are adding that as well.

I think this may sound a little more involved than it really is, and I also think that you could easily leave out the garlic and onion if you are in a hurry and it would taste fine with your meal, maybe just not have quite as much flavor.

It really is pretty tasty though so I hope you can find a place for it in your meal plan this week!


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