Tender and sweet cauliflower is gently cooked in butter or coconut oil, and then tossed with tamari or coconut aminos for a simple, yet delicious dish that mimics one of our favorite foods – rice. (Related: find out why we started to eat white rice, instead of brown here).
Cauliflower faux rice is very yummy and even if it isn’t exactly like rice, we really enjoy it. It’s become pretty popular in the low-carb or paleo crowd because it is just delicious. As a family who isn’t grain-free, we just like to eat it because it tastes good and is a great way to prepare cauliflower.
Of course, you can make this much more complicated then this simple version (adjust your favorite dirty rice or fried rice using cauliflower rice for example!), but simple is delicious as well.
As half of our family is gluten-free, we always use tamari in place of regular soy sauce, which is basically soy sauce made without the wheat. It has a very deep wonderful flavor that we love. We have been buying this brand, found at my affiliate partner, good old Amazon. But I understand that some people are allergic to soy, or would just rather not have any soy (we eat limited soy in traditional, fermented form). If that is you, you could consider coconut aminos, which is made with aged coconut nectar and mineral-rich sea salt. I find that it tastes a little like a teriyaki sauce as it has a sweeter taste than tamari. (I can find this at my local health food store, and it’s also available at my partner, Amazon).
- 1 head of cauliflower
- 2-4 tablespoons butter, ghee, coconut oil, or oil/fat of choice
- Tamari (soy sauce without wheat) or Coconut Aminos
- Wash cauliflower and pull of any leaves and remove the core with a sharp knife. Cut it into florets.
- Using a food processor with a medium grater, process the cauliflower through. OR, you can process using the S blade, and pulse it until it is chopped into rice sized pieces (approx.). I prefer the grated cauliflower texture, however.
- In a large saucepan, heat 2 tablespoons of fat of choice over medium to medium-high heat. Add half the cauliflower, and gently sauté until the cauliflower is tender, but not mushy. I don’t salt it while it is cooking, as it would make the cauliflower release moisture, which would steam, rather than sauté the cauliflower. It generally takes me 5-6 minutes for each batch.
- Once the first half is cooked, repeat with the second half while keeping the first batch warm. Season with a little extra butter and tamari or coconut aminos and serve right away. I find that as this cools you taste the cauliflower more, but when it is hot, you taste the butter and tamari more.
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