Simple Cauliflower Rice

Rice is one of the things people wonder how to replace when grains step aside for a while, and this is a good answer. Cauliflower riced and gently cooked carries a sauce, fills a bowl, and sits under a stir-fry the way rice used to. Once you have this in your hands, a whole set of everyday meals opens back up.

If you are new to this, the word 'rice' is doing double duty. You are not buying anything special. You are breaking a head of cauliflower down into small grain-sized pieces, either by pulsing it in a food processor or running it across a box grater. That is the whole trick. Cauliflower is a source of vitamin C, involved in tissue repair and immune function, and it brings fiber that helps feed the gut while your body works toward calm.

2 small kindnesses to yourself: do not let the cauliflower go in too wet, and do not overcook it, or it turns to mush. The short simmer in broth is what lifts this above plain sauteed cauliflower. Take your time, stir with attention, and you will get tender, separate grains.

Ingredients

• 1 head cauliflower, riced
• 2 tablespoons coconut oil
• 1/4 cup chicken broth
• 1/4 teaspoon sea salt

Method

• Break the cauliflower into florets, then rice it. Pulse it in a food processor in batches, or run it across the large holes of a box grater, until the pieces are about the size of rice grains. Blot away any excess moisture.
• Warm a little coconut oil in a skillet over medium heat. Add the riced cauliflower and toss it briefly to coat.
• Pour in the chicken broth, add a pinch of sea salt, cover, and cook for about 5 minutes.
• Uncover and cook for about 5 minutes more, stirring often, until the cauliflower is tender but still in separate grains. Taste, adjust the salt, and serve.

*Adapted from acleanplate.com*