INGREDIENTS

Ok, riced cauliflower is NOT rice. Probably why I’ve avoided it for so long. On the other hand, if you think couscous its right in the ballpark and much lower in carbs, etc. Here’s my recipe.

1/2 head of cauliflower or (package of riced cauliflower)
2 T. EV Olive oil
1 lg clove garlic finely chopped
1/2 medium onion finely diced
1/2 stalk of celery finely diced
1/4 C chicken stock
1 T soy sauce
Salt and pepper to taste.

Mint, basil or lemon zest (optional) You can take it almost any direction!

PREPARATION

Riced cauliflower is simple. Wash and dry cauliflower, cut floret in small portions. Put in blender and pulse to desired texture.

METHOD

Add olive oil to medium heat sauce pan. Add onion, celery and garlic. When onions start to become translucent add riced cauliflower. Stir constantly and as cauliflower starts to heat through add chicken stock a little at a time. Its all about the texture you want. Near finish add soy sauce and season to taste. Toss in optional herbs, etc just before serving.