Cauliflower Rice

foodrevolution.org

atemplin31

subheading: Pilaf Base:

2 cups of red onions-about 1 large (could use regular onions too)

3 cups of mushrooms, sliced (omit if you’re not a fan of course)

7 cups of shredded cauliflower (this is about half of a head of cauliflower-use the left overs to roast up for salads!)

2 tbsp, about 3 garlic cloves, minced

several tbsp of water/vegetable broth

¾ to 1 tsp salt

1 large or 2 small bay leaves, remove before eating

fresh pepper to taste

subheading: Spring Rice:

Cauliflower rice base (above)

1 cup diced bell pepper, we used red and yellow

¾ tsp dried dill weed

2 cup of defrosted peas, or fresh snap peas

1 ½ lemons, juiced, about 4 tbsp

4 cups of chopped greens (it can be any kind, I used swiss chard, but have used kale, spinach, and collards)

1 cup blanched broccoli, chopped (to blanch, boil water, and drop florets into water for 1 minute, until bright green)

½ cup fresh parsley

2 tbsp fresh dill (or more to taste)

Additional salt/pepper as desired

Serving: freshly chopped scallions, nuts for serving: pistachios, slivered almonds, or pumpkin seeds

Directions at foodrevolution.org

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer