Riced cauliflower. Have you tried this stuff? I am here to tell you that, if you haven’t, you are missing out!
As I’ve said before, we are on a Paleo(ish) diet in this house. Every now and then we indulge in some rice at dinner (hence the ish part of our diet), but my son will have a bad reaction to too much rice (he gets dark circles under his eyes and will be cranky). It’s a shame, because that kid looooves rice.
But then I discovered riced cauliflower.
And my world was forever changed.
For a long time we were able to actually pass it off as rice to our kids. Eventually they figured out that it wasn’t rice, but they’re okay with that fact at this point. Everyone in our family loves it.
So, even if you’re not Paleo or not on a special diet at all, try this. It’s a great way to sneak in extra vegetables without your kids even batting an eye!
I’ve made this lots of different ways, but this is one of the versions we like the best (and is also one of the simplest):
- 1 head cauliflower
- 3/4 c. chicken stock (Homemade, if possible)
- 2 green onions, chopped
- 2 cloves garlic, minced
- 2 eggs
- 3 TBLS Coconut Aminos (you can use Soy Sauce if you’re not Paleo)
- 2 TBLS Sesame Oil
- 1 TSP Fish Sauce (I only use Red Boat) – This is optional if the thought of fish sauce grosses you out. I recommend it, though! Fish sauce actually makes food really delicious!
- Salt and pepper to taste
This recipe is for a medium-large head of cauliflower. You may need to adjust your proportions, depending on the size of your cauliflower head.
How to make it:
- Put your cauliflower florets into a food processor and process until the pieces are small enough that they look like grains of rice (be careful not to overdo it). I’ve found that the food processor chops the cauliflower better if it isn’t too full, so I usually have to do several rounds of processing.
The cauliflower should look like you see above.
- Coat your pan with a little oil of your choice and cook the cauliflower for about 3 minutes on medium heat, stirring enough so that the cauliflower doesn’t start to brown.
- Add 3/4 c. chicken stock and cook for another 5 minutes, or until the cauliflower starts to become a little tender. Stir periodically.
- Scoot your cauliflower over to the side, clearing a space in your pan (or skillet, in my case). Crack the eggs in the skillet and scramble. Allow them to cook to the point where they’re starting to firm, but are still fairly runny. Mix the eggs in with the cauliflower.
- Add your green onions, garlic, coconut aminos (or soy sauce), sesame oil, and fish sauce. Salt and pepper to taste.
- Cook until the flavors are blended and the cauliflower is a soft (but not mushy) consistency
This stuff is so yummy, it sometimes overtakes the main course! (Such was the case when I served it with this fish.)
And, just to prove it to you, here are a couple pictures of my oldest kiddo chowing down on it:
This was on his last day of preschool. He came home and said, “What can I eat?” Before I could answer, he opened the fridge, grabbed the leftover cauliflower, and started devouring it. He didn’t even wait for me to warm it up!
One morning he asked what we were having for breakfast and I asked, “What would you like?” He opened the fridge (he is always scrounging around in there!) and said, “The cauliflower rice!” As a mom, you get kind of excited when your kid wants to eat vegetables for breakfast.
Even my non-special-diet extended family members like this stuff. I’m telling you, it’s good!