This is such an easy & delicious Whole30 approved side dish! I’ve heard about using cauliflower as a substitution for mashed potatoes, pizza crust, etc. and I was looking forward to trying it as a healthier option for rice. It turned out so good and you definitely don’t need to be following Whole30 to enjoy it! I based my recipe off one provided by Whole30 in their book but tweaked a few things based on what I had in my kitchen to work with. Hope you enjoy! 🙂
What you’ll need:
1 head of cauliflower
1/4 C red onion
1/4 C shredded carrots
1/2 C sprouts
2 Tbsp of minced garlic
2 pinches of parsley
1 1/2 Tbsp of EVOO
2 Tbsp of clarified butter
1/2 tsp of sea salt
Cut the head of cauliflower into small florets and put half into food processor. I found that trying to put too much cauliflower in the food processor at once didn’t work well so dividing it in half helped!
Pulse enough times to get cauliflower to become “rice like”. Don’t over-pulse or the cauliflower will become a mushy consistency. Take 1st batch of cauliflower and put aside. Pulse rest of the cauliflower.
2. Sauté onion, shredded carrots, sprouts and minced garlic with clarified butter in a frying pan. Coat the bottom of the pan with the clarified butter first, turn on the heat to medium and then sauté the veggies.
3. Once veggies are cooked to the point when the onions become a bit translucent (only about 5 minutes), add the cauliflower, parsley and EVOO to the pan.
4. Continuously stir/fold the mixture for about 10-15 minutes. It should have a rice consistency. I tried mine to make sure the cauliflower was cooked enough and tasted good before I removed from heat.