Herbed cauliflower rice is a cozy staple over here in these chilly winter months. Make a batch of this as a base and use as you would with real rice. Top with other veggies, sauces, and protein sources for a complete meal.
Cauliflower - 1 head, raw
Herbs and spices: rosemary, oregano, sage, etc.
To make: Cut cauliflower head into smaller sections. In a few batches, add to a food processor or blender and pulse until you get the desired consistency. If you don’t have a food processor, you could cut the cauliflower by hand into the smallest pieces. (It takes forever, but I have done it a few times when I didn’t have a powerful food processor).
Dice onion, sauté in a skillet with oil and a dash of salt and pepper. When onions are cooked down a bit (5-8 mins), start adding the cauliflower “rice” and stir regularly. Cauliflower should soften in 3-5 mins. Sprinkle with herbs (herbs de Provence mixture or similar — rosemary, marjoram, oregano, sage, thyme) and mix well.
Nutrients galore: Cauliflower rice is a gluten free version of something like couscous - same consistency. It’s an excellent source of potassium, vitamin B-6 & Vitamin C. Magnesium and calcium too!