Revolutionary Recipe: Cauliflower Rice

Prep Time: 20 minutes

Cook Time: 15 minutes

Number of servings: 10

Per Serving 60 calories

Fat 1 g

Carbs 12 g

Protein 4 g

10

Ingredients

Pilaf Base

• 2 cups of red onions-about 1 large (could use regular onions too)
• 3 cups of mushrooms, sliced (omit if you’re not a fan of course)
• 7 cups of shredded cauliflower (this is about half of a head of cauliflower-use the left overs to roast up for salads!)
• 2 tbsp, about 3 garlic cloves, minced
• several tbsp of water/vegetable broth
• 3/4-1 tsp salt
• 1 large or 2 small bay leaves, remove before eating
• fresh pepper to taste

Spring Rice

• Cauliflower rice base (above)
• 1 cup diced bell pepper, we used red and yellow
• 3/4 tsp dried dill weed
• 2 cup of defrosted peas, or fresh snap peas
• 1 1/2 lemons, juiced, about 4 tbsp
• 4 cups of chopped greens (it can be any kind, I used swiss chard, but have used kale, spinach, and collards)
• 1 cup blanched broccoli, chopped (to blanch, boil water, and drop florets into water for 1 minute, until bright green)
• 1/2 cup fresh parsley
• 2 tbsp fresh dill (or more to taste)
• Additional salt/pepper as desired
• Serving: freshly chopped scallions, nuts for serving: pistachios, slivered almonds, or pumpkin seeds

Instructions

1. Shred the cauliflower in a food processor by placing florets in and hitting pulse until finely shredded (but not mush)
2. Heat a large pan, like a wok. Add onions to along with a little broth/water to help sauté (not too much, as you want the onions to caramelize slightly, about 2 tbsp).
3. Sauté onions until translucent, then add mushrooms, and garlic
4. Add in cauliflower and bay leaf.
5. Sauté until cauliflower softens, adding in broth/water as needed to prevent sticking, but just enough to soften the rice without getting too watery
6. Add salt/pepper to taste
7. Spring Rice Ingredients (remaining ingredients added quickly, to prevent over cooking):
8. After making the cauliflower rice pilaf, add in peppers and dried dill, and sauté until slightly softened, about 2-3 minutes.
9. Add greens and lemon juice, with a few tbsp of water (if needed) to allow greens to wilt.
10. When finished, add broccoli, parsley, peas, and fresh dill. Season with salt/pepper if needed.
11. Serve topped with scallions, and/or slivered almonds, pistachios (what we used), toasted pine nuts, or pumpkin seeds & enjoy! If desired, add in some chickpeas for additional protein. Great on top of a salad, sweet potato, or as a side dish.