This is really tasty! It’s because cooked cauliflower has a similar texture and fluffiness as cooked rice, that it’s being rediscovered as a vitamin-packed healthy alternative to rice. One of my favorite things about it is how quickly it can be cooked; in about 10 minutes, compared to white rice (20 minutes) or brown rice (45 minutes). It’s so versatile, too. Simply use it as you would cooked rice in recipes.
Garlic Parmesan Cauliflower "Rice" - A Healthier Alternative to Rice!
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Try this instead of rice! It's much faster...
Author: Linda Davis
Recipe type: Vegetable, Side Dish
Cuisine: Californian
Serves:: 5 cups Serves: 4
Ingredients:
- 1 T Extra virgin olive oil or unsalted butter
- 1-2 t Garlic, peeled, (optional)
- 1 Large head Cauliflower, any color
- ½ t Kosher Sea Salt
- ¼ t Freshly ground Black Pepper
- ¼ C Grated Parmesan Cheese, (optional)(if using reduce salt to ¼ t)
- 2 T Fresh Flat Leaf Parsley, (processed for 10 seconds) or finely chopped
Directions:
- Slice head in half to remove hard stem and leaves of cauliflower.
- Discard.
- Chop cauliflower into evenly sized pieces that will fit into a food processor.
- Set aside.
- Process garlic clove(s) in food processor until very small.
- Add first batch of cauliflower and pulse until texture reaches desired small size.
- Then, empty into large bowl. Continue with next three batches making sure all large pieces have been chopped.
- In large skillet, warm olive oil or butter over medium heat.
- Add cauliflower/garlic and stir in salt and pepper.
- Cover and cook for 10-12 minutes, or until cauliflower is to desired tenderness.
- Remove from heat.
- Add parsley and cheese to garnish.
- Serve hot or at room temperature.
