I think I have fallen in love with Cauliflower Rice.  There are many good recipes out there, and I always thought what a great way to have a good meal without grains, then I saw Janet's post .  Please check out Janet's sight at Nine Hundred and Seventy Twelve Recipes to see her lovely recipe.  It looked so tasty, I knew I had to try a version of Cauliflower Rice.
Two things stood out for me.  First, this was really delicious.  I loved the texture and the flavors, and really, as cauliflower is so neutral - the world is your oyster in terms of seasonings. Second, I am sooo full!  Who knew?  I thought I would be screaming for the carbs - pasta, rice, potatoes...we all know I do love my carbs!  This was hearty, flavorful, and I did not miss the carbs at all.  Thanks Janet for the inspiration!
We had this with Chicken and Sausages lightly seasoned in herbs and lemon - so good.
1/2 of a Large Organic Cauliflower, or one small one, chopped roughly
2 Tblsp. Olive Oil
2 Tblsp. Butter
1/2 of a large onion, diced
4 crimini mushrooms, diced
1 celery stalk, diced fine
5 garlic cloves, minced fine
1 tomato, diced
1 cup of tomato sauce
2 Tblsp. water
1 tsp. ground Fennel
1 1/2 tsp. Italian Seasoning
I began by getting all the veggies prepped.  Then, add the cauliflower to a food processor and pulse, using the regular blade, pulsing until it resembles rice.  Add to a bowl, and set aside.
Heat up a frying pan on low medium heat with the olive oil and the butter.  Once heated, add in the diced mushrooms, sauteing until golden.  Then add in the celery, onion, seasonings, sauteing for about 8 minutes, stirring frequently.
Add in the diced tomato, and garlic cloves.  Saute another 5 minutes.

Then add in the tomato sauce and water, stirring to combine.  Check for seasonings.
Add in the cauliflower, stirring to combine.  Turn down the heat and simmer, lid on, stirring occasionally for about 20 minutes.
Before serving, check for seasonings, and serve with any main dish. Our tummies were happy and full to have discovered Cauliflower Rice!

Ina Gawne


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May 16, 2011