"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cauliflower Rice Recipe

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This recipe for Cauliflower Rice, by , is from Cornerstone Class Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Chris McLain

Category:
Category:

Ingredients:  
Ingredients:  
1/2 head cauliflower, rinsed
1 clove garlic, minced
1 T. coconut oil (may use other oil)
1/2 c. yellow onion, chopped
1 tsp. salt
1 tsp. pepper

Directions:
Directions:
Rinse raw cauliflower under cool water and pat dry. Using a cheese grater, grate the cauliflower to a coarse texture (approximately the size of rice grains) OR using a food processor, pulse the cauliflower to desired texture.

Heat the oil in a skillet over medium heat. Saute the onion for 3-4 minutes, or until relatively translucent. Add garlic and sauté 30 seconds. Add in the cauliflower rice and continue to sauté for 4-5 minutes. Season with salt and pepper; serve.

Personal Notes:
Personal Notes:
If you're in a big hurry, omit the onion and garlic and just sauté the cauliflower. It's much better with the onion and garlic, but tastes good in a time crunch.

 

 

 

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