Cauliflower rice is definitely a saving grace for all things Paleo. It always seems like finding a delicious protein/meat is easy but finding a flavorful vegetable side dish to go with it (that doesn't take another hour to prepare) can be a bit more difficult. I love using cauliflower (and zucchini and crookneck squash) as low-carb substitutes for grain-based/high-starch sides. The taste difference is minimal (because, let's be honest - bread, pasta and white potatoes don't have much of a taste to begin with). My Moroccan Chicken Casserole also has a delicious base of cauliflower rice that perfectly soaks up all the amazing flavors of the chicken and spices. I originally found this recipe at PaleOMG. It's a great and simple improvement on plain old cauliflower rice, with the addition of coconut milk and raw honey.
Prep Time: Less than 10 minutes (with food processor)
Cooking Time: 25 minutes (depending on size of cauliflower head - they tend to vary)
food processor with grating attachment (you can also use a box grater, but it's a bit more time consuming)
small/medium stock pot with lid (large enough to accommodate a whole head of cauliflower, chopped into florets)
1 head cauliflower (stem removed), chopped into florets
1/3 cup coconut milk (not coconut milk beverage!)
1/4 cup unsweetened shredded coconut
1 tablespoon coconut oil*
1 teaspoon raw honey
pinch of salt
*I'll see some websites preferring virgin coconut oil over refined for cooking. I would not recommend this as virgin coconut oil has a lower smoke point (similar to extra virgin olive oil) and is better suited to health and beauty needs rather than as a cooking oil.
goes great with gumbo!
1. Add florets to food processor and "rice" the entire head of cauliflower (in batches)
2. Add coconut oil to stock pot over medium heat, then add cauliflower rice with a pinch of salt and cover for about 10 minutes. Stir occasionally to make sure the bottom doesn't burn.
3. When it looks like the rice is about 10 minutes away from being done (this will just take practice), add the coconut milk, shredded coconut and raw honey. Mix well and cover. Stir frequently.
4. Cook until the liquid from the coconut milk has evaporated and the rice is soft, but not mushy (about 5-8 minutes).
Tikk-a, Tikk-a, Tikka Masala (that's my Tikka Masala song)
There is a very good chance you will overcook the rice the first couple of times. Dont fret! This is very common (and still happens to me from time to time). It will not change the taste of the dish, merely the texture. So what if you end up with sticky coconut cauliflower mash rice - it'll still taste great when you smother it with Tikka Masala. And don't worry, the coconut taste is not that strong, so feel free to serve it with something that doesn't pair well with coconut, like Gumbo!