Weeknight Simple Cauliflower Rice
- Yield 6 servings
- Prep 10 minutes
- Cook 10 minutes
- Total 20 minutes
Weeknight Simple Cauliflower Rice sits in the Vegetables section of Regbie. The card serves 6 servings. Plan on 20 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- 1 small cauliflower head, chopped coarsely or 16 ounces riced cauliflower
- 2 tablespoons ghee, coconut oil, avocado oil, or fat of choice
- 1 small onion, chopped finely in a food processor
- Magic Mushroom Powder, or Diamond Crystal brand kosher salt
- Freshly ground black pepper
- Aleppo pepper, skippable
Method
Grab your cauliflower florets and throw them into a food processor fitted with the chopping blade.
Pulse the contents until the cauliflower resembles couscous or rice grains. (You skip steps 1 & 2 if you have a bag of riced cauliflower.)
Warm a 12-inch pan over a medium burner until hot. Tip in a reliable cooking fat and when it's shimmering, toss in the onions. Leave stirring frequently, until the onions are translucent.
When the onions are softened, dump in the riced cauliflower and stir well to distribute the fat and onions.
Salt the “rice” with some Magic Mushroom Powder (or Diamond Crystal kosher salt), pepper, and Aleppo pepper (if using).
Lid the skillet and cook the cauliflower for 5-10 minutes or until softened. Make sure the rice doesn't get mushy! Taste for seasoning and adjust with additional salt and pepper if needed.
Plate while it is hot or store in the fridge for up to a week.
