2cupscauliflower riceapprox. 1 head cauliflower or 10 ounce bag of frozen.
2teaspoonsolive oil
½cupdiced onion
1garlic clovepressed
½teaspooncurry powder
¼teaspoonsalt or to taste
¼cupgreen onionsoptional garnish
¼cupcilantrooptional garnish
Instructions
Add olive oil to a large skillet. Add onions and garlic and saute for about 3 minutes or until the onions are softened.
Stir the curry powder and riced cauliflower into the onion mixture.
Cover and allow the ingredients to cook, untouched, for about 5 minutes. If you cook it any longer, give it a quick stir so that the garlic does not burn.
Remove the lid and fluff with a fork. Salt to taste and add additional garnish if desired.
To rice fresh cauliflower
Cut cauliflower florets from the center stalk and add to the bowl of a food processor.
Pulse florets for about 60 seconds or until they resemble "rice." Don't overprocess or it will puree the cauliflower.
Notes
Depending upon the size of the head of cauliflower, the yield will be more than 2 cups of "rice." Processed cauliflower can be portioned into bags and stored in the freezer.