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"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 11-18 Recipe

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This recipe for Cauliflower Rice 11-18 is from Vanden Heuvel Family 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 small (or 1/2 large) head of cauliflower
4 tbsp extra-virgin olive oil, divided
Salt and Pepper to taste
Directions:
Directions:
Coarsely chop cauliflower. Working in 2 batches, pulse in a food processor until about the size of a grain of rice. Heat olive oil in a large skillet over medium-high heat. Cook half of cauliflower, tossing often, until golden in spots and crisp-tender, about 3 minutes. Season with salt and pepper. Transfer to a medium bowl. Wipe out skillet and repeat with remaining cauliflower and remaining olive oil. Let cool slightly.

(new, vegetarian, healthy, paleo, glutenfree)

 

 

 

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