Paleo Cauliflower Rice Recipe

paleo rice cauliflower
This is my method for making “rice” from cauliflower. If you haven’t tried it, you must! It tastes very mild. It can be used under a sauce, such as crab imperial or chicken ala king, or as the base for a dish such as fried “rice” or a “rice” salad.

One thing I have really embraced when it comes to this healthy living malarkey is eating lots of veg. I think the trick with really learning to love veggies is experimenting with how you cook them. Don’t like boiled brussel sprouts? Try roasting them instead. Raw peppers don’t float your boat? Try them grilled or in a stir fry…

Ingredients:

  • 1 head of cauliflower, trimmed and cut into florets
  • 2 tablespoons coconut oil
  • 1/2 cup onion
  • 3-4 tablespoons basil pesto
  • 2 cups baby spinach
  • 12 ounces italian style chicken sausage, precooked sweet italian relish, for garnish

Instructions:

1. Place cauliflower pieces into the work bowl of a food processor (you may have to do this in batches). Pulse until cauliflower pieces are about the size of grains of rice.

2. In a large skillet, heat the coconut oil over medium-high heat. Add the onions and sauté for 3-4 minutes or until translucent. Add the cauliflower to the skillet. Stir to combine, then reduce the heat to medium-low, cover, and let it steam/cook for 5-8 minutes or until the cauliflower is tender.

3. Meanwhile, slice the sausage into 1/2-inch rounds and heat in a separate skillet. When they are heated through and have a bit of color on them, remove from heat and keep warm.

4. Stir 3 Tablespoons of pesto and the baby spinach into the cauliflower. Cook until heated through and the spinach is wilted. Taste, adding salt and additional pesto if needed.

5. Serve the sausage over the cauliflower and top with sweet Italian relish or giardiniera, if desired.

Prepared basil pesto contains Parmesan cheese. For strict paleo eaters, make your own cheese-free pesto by combining 1 bunch of basil, 2 cloves garlic, 3 Tablespoons pine nuts, and a generous pinch or two of salt in to a food processor. Blend until mostly smooth, then add about 1/3 cup of extra-virgin olive oil into the processor while it’s running. Add a little more if necessary to achieve smooth texture. If you aren’t using it all right away, freeze into an ice cube tray and transfer to a freezer-safe container once frozen.

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