Cauliflower Rice II ⁑
The preceding recipe† for cauliflower “rice” may prove a little too bland for many. I have tried provide an alternate taste in the one given here. After many trials, I found that no single cooking method suffices for all intended usages. If a sauce is to be applied, I recommend using the previous recipe. If not, I prefer sautéing or roasting the granules. The recipe below employs a combination of sautéing with steaming methods and the addition of other condiments.
Sautéing the “rice” in a little olive oil until lightly browned makes for a much sweeter, richer taste than the boiled/steamed versions. Roasting the “rice” on a baking sheet in a 400° F oven for about 12 minutes produces an even sweeter, richer flavor due to the caramelization of the cauliflower. Cauliflower rice made by either of these two methods makes a great side dish on it own, simply seasoned with a little <butter>, <salt>, pepper, and maybe a little cheese.
- ½ head white cauliflower, grated into “rice”
- ½ white onion, chopped finely
- 1 tbsp <butter>
- ½ cup low-sodium chicken stock
- 1 tsp powdered butter flavoring
Wash and thoroughly dry the cauliflower, then remove all the green part. Cut into florets that will fit into a food processor. If the processor has a grater attachment, use it to produce a granular texture the size of rice. If not, simply use the processor blade on a slower setting to produce the same granular consistency.
Transfer the processed granular cauliflower to a clean towel or paper towel and press to remove excess moisture.
In a large skillet over medium heat in the <butter>, sauté the onion until translucent, just browning on the edges.
Add the cauliflower to the pan and sauté a few minutes, until the cauliflower also begins to brown. Add the powdered butter flavoring and stock, stir, and covered with a lid so the cauliflower steams and becomes more tender. Cook for a total of 5-8 minutes.
Season as desired (such as with soy sauce or salt and pepper), as appropriate for the particular entreé.