Honestly! Is there anything you CAN’T make with cauliflower?? Clever people looking to lower their carb intake and/or avoid gluten have come up with wonderful recipes for using cauliflower as pizza crusts, bread sticks, tortillas and my favorite… “Rice”. Cauliflower “Rice” is simply grated cauliflower but the texture is very rice-like and you can take the flavor anywhere you like. Here is a simple version of mine, full of fresh herbs…a great side dish on it’s own or served as a bed for sauteed fish, chicken or mixed vegetables.
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1 head of Cauliflower, trimmed and cut in half
1 tablespoon olive oil
2 small shallots, peeled and minced (optional)
1/4 cup mixed chopped fresh herbs such as parsley, basil, mint and chives
salt and pepper to taste
pine nuts, lightly toasted, to garnish
Coarsely grate the cauliflower with the large hole side of a box grater. Heat olive oil in a large non-stick skillet over medium heat. Saute shallot, if using, until translucent. Add the grated cauliflower and let cook, tossing every few minutes, for 8 minutes or until tender. There is enough water in cauliflower for it to steam itself so you will not have to add any liquid. Do not cover the skillet…you want the excess moisture to evaporate as the cauliflower steams to keep the rice-like texture. Toss in fresh herbs and season with salt and pepper to taste. Garnish with pine nuts to serve.
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