It was Lunar New Year last Sunday, so this “rice” recipe is sort of timely. Rice is a huge part of many Asian cultures, and I’ve actually had quite a few Asian friends proclaim that they couldn’t ever go Paleo because they would never give up rice.
Well, if you’re a rice fanatic, this cauliflower rice recipe will be a tasty and satisfying non-grain alternative. Even several of my non-Paleo friends admit that this dish is pretty delicious despite being made almost entirely out of vegetables (in fact, you can omit the eggs and make it vegetarian)!
–> I was first introduced to the amazing concept of a no-grain rice by Nom Nom Paleo (her cauliflower fried rice recipe is here). It’s since become a favorite of mine! And if you don’t already follow her, then you’re seriously missing out!
So, here are step-by-step photos to guide you through this recipe: Start with a head of cauliflower – this makes a really large pot of cauliflower rice (4-6 bowls). Chop off the stems from the cauliflower and chop the florets into smaller pieces. Place into the food processor with the blade attachment. Food process the cauliflower until it’s finely chopped. This creates rice-like mini-florets. You can actually just cook this by itself, but I like to flavor it with a few other veggies and eggs (pot roast is another good addition that I’ve added in before). While I have the food processor out, I will use it to chop up an onion. And also a green jalapeno pepper and a red bell pepper (to add some spiciness and some color), although you could substitute with other vegetables. Saute the onions first in a bit of coconut oil – make sure you really squeeze all the water out of the onions before putting them into the pan. Then add in the peppers (or other vegetables) – again, squeeze all the water out (this prevents you from getting soggy rice). Meanwhile, whisky 3 eggs together and make an egg pancake in a pan with a bit of coconut oil. (You can just scramble the eggs if you want, but it’s best to not have the egg bits clump together, which often happens in scrambled eggs.) After the egg pancake is pretty solid, break it up into small pieces. Now, add the cauliflower “rice” florets (again, squeeze all the excess water out) and the cooked eggs to the onions and peppers. Cook it for around 5 more minutes (you can cook it for longer if you want softer “rice”) and add in your spices (I typically just add salt and pepper with occasionally a dash of coconut aminos (or soy sauce)).
Cut up the cauliflower florets into large chunks and place into a food processor with the blade attachment (this forms the cauliflower “rice”). Squeeze out excess liquid.
Food process the onion and the peppers as well. Squeeze out excess liquid.
Saute the onions gently in 1 tablespoon of coconut oil. When they’re translucent, add in the peppers (or other vegetables).
In a separate pan, add in 1 tablespoon of coconut oil and pour in the whisked eggs. Cook on a low heat. When the eggs start to form a pancake of sorts, scramble it up a bit so that you end up with smallish pieces of egg.
Add the eggs to the onions and peppers.
Add the cauliflower “rice” to the onions and peppers (you might need a big saucepan for this).
Cook until the cauliflower reaches the desired softness (I like mine soft, but you might want it less mushy) – add the eggs to it as well.
Season with salt and pepper (and coconut aminos or tamari sauce) to taste.