I remember when I first heard about cauliflower rice I had recently switched to a mostly paleo way of eating so I was intrigued. I tried making my own at first from frozen and I can honestly say, I didn't love the taste or texture. So then I was determined to make it from fresh cauliflower. Cauliflower can be expensive so look for it on sale, local or at farmers markets. Making it from fresh makes such a difference. My husband is a white rice lover so I knew if he liked my cauliflower rice, I had a winner. After you break down the cauliflower into "rice" it is important to cook it soon thereafter. If you let it sit around, raw in the refrigerator for example, the cauliflower releases it's sulfur compounds. These sulfur compounds have been shown to contain anti-cancer properties, however they result in a bitter taste and aroma if you let it hang out too long without cooking. If you do not have a food processor just use a hand grater to grate the cauliflower. If you wish this to contain some animal protein, add about 1-2 cups chopped cooked chicken, beef or pork at the end of cooking.
Pulse cauliflower florets in a food processor about 20 times or until the cauliflower is the size or uncooked rice or cous cous. Add 1 tbsp of coconut oil to a large shallow saucepan over medium low heat and add riced cauliflower. As you cook the rice, stir, until softened, about 10-12 minutes. Remove rice from pan and set aside.
Add 1 tbsp of coconut oil to saucepan over medium heat. Add shallots and cook until softened, about 10 minutes. Add rapini and cook for about 2-3 minutes then add bok choi to the pan and stir, cooking for another 3-5 minutes or until leaves are wilted but white part is still crunchy and leaves are bright green. Remove vegetables from the pan and set aside.
Add another tbsp of coconut oil to the pan and add the garlic and ginger and stir until fragrant about 30-45 seconds. Add the cauliflower rice and stir well with the ginger mixture until rice is coated.
Push the rice mixture off to the side of the pan and pour the egg mixture into pan and scramble eggs until cooked. Mix cooked eggs with the rice. Return the vegetables to the pan, turn up the heat a little and add the mirin and cook for about a minute. Pour in the coco aminos and sesame oil, then add radishes and cilantro and stir well.
Add cooked protein of your choice, if desired and serve.
Ingredients
Directions
Pulse cauliflower florets in a food processor about 20 times or until the cauliflower is the size or uncooked rice or cous cous. Add 1 tbsp of coconut oil to a large shallow saucepan over medium low heat and add riced cauliflower. As you cook the rice, stir, until softened, about 10-12 minutes. Remove rice from pan and set aside.
Add 1 tbsp of coconut oil to saucepan over medium heat. Add shallots and cook until softened, about 10 minutes. Add rapini and cook for about 2-3 minutes then add bok choi to the pan and stir, cooking for another 3-5 minutes or until leaves are wilted but white part is still crunchy and leaves are bright green. Remove vegetables from the pan and set aside.
Add another tbsp of coconut oil to the pan and add the garlic and ginger and stir until fragrant about 30-45 seconds. Add the cauliflower rice and stir well with the ginger mixture until rice is coated.
Push the rice mixture off to the side of the pan and pour the egg mixture into pan and scramble eggs until cooked. Mix cooked eggs with the rice. Return the vegetables to the pan, turn up the heat a little and add the mirin and cook for about a minute. Pour in the coco aminos and sesame oil, then add radishes and cilantro and stir well.
Add cooked protein of your choice, if desired and serve.