Cauliflower Rice Recipe

Cauliflower Rice South West Style

Southwestern Cauliflower Rice

Ingredients:

1 head Cauliflower
1 tablespoon Olive Oil
1 small onion (finely chopped)
1 onion caramelized  (see instructions below)
2 garlic cloves (minced)
2 Tbsp. garlic powder
1 jalapeno (finely chopped) if desired
10 small cherry tomatoes
1 diced bell peppers
1 tsp. cumin powder
1 TBSP cilantro (chopped fine)
3 Tbsp. of butter or ghee
½ tsp. parsley chopped
½ cup vegetable broth
1 tsp. salt preferably Celtic Sea salt- coarse
1 tsp. Himalayan salt
1 cup frozen peas
1 Tbsp. Harrissa (sweet Tunisian pepper condiment)
½ cup of Chimichurri or Salsa Verde

Directions:

Roast the cauliflower in oven at 375 for 1 hour and 15 minutes too medium browned with olive oil, 1 tsp. of each: salt and garlic powder.
It is best to layer seasonings.

Meanwhile, begin to caramelize onions. (see below)

Leave in hot oven for a few hours. Best to cook in oven day before.  Then chill the cauliflower in fridge.

Begin to sauté, in 2 Tbsp. Ghee, cook the onions, cherry tomatoes and red bell pepper. Add jalapeno. Cook until veggies are soft about 10 minutes over medium heat.

Sauteed Onions & Tomatos 

While this is sautéing. Pulse in food processor. (Do not hold the button down or rice will become over processed.) Remember we are making cauliflower into rice size pellets. So add cauliflower into food processor. Season with garlic powder and salt.

How to make Cauliflower Rice Homemade Cauliflower Rice

Assembling the Rice and Veggies:

When vegetables are sautéed, Add 1 more Tbls. of ghee and the cauliflower rice.

Add the cumin, garlic powder and salt, oregano. Salsa verde and Harissa. Finally add the vegetable broth, the salt and garlic powder, peas, cilantro and parsley.

This is the most flavorful way to eat rice and get nutritional value to your family and friends with out them even knowing they are eating Cauliflower! Amazing dish to discover. Stay tuned for more variations on this recipe.

Caramelize Onions Ingredients:

1 large onion diced
3 Tbsp. olive oil
1 Tbsp. garlic powder
1 tsp kosher salt
¼ cup Sherry or Marsala wine

Caramelizing Onions Directions:

First begin by caramelizing 1 large diced onion. Add oil to saute pan and heat well. Then add onions, sea salt, ? garlic powder and cook over medium heat for approx. 10 to 15 minutes. When well browned, add ¼ cup of Sherry wine and ?simmer for approx. 3 minutes longer to absorb the Sherry flavor.  Cool off onion mixture.

Onions can be stored in fridge for a few days.

curried-cauliflower

Curry Cauliflower w/Raisins & Pecans

Whole Head Of Roasted Cauliflower.

Ingredients:

1 head of cauliflower (approx. 2 pounds)
1 Tbsp. extra-virgin olive oil
1 cup water

Dressing:
1 ½ tsp. curry powder
½ tsp. cayenne pepper
1/2 cup of organic Mayonnaise
1 1/2 tsp. Celtic sea salt
1 tsp. garlic powder
1 carrot shredded
1 stalk celery diced fine
½ medium onion finely diced
1 Tbsp. Honey
1 cup pecans
½ cup raisins dark

Instructions:

Preheat oven to 425 degrees F.
In a small roasting pan place entire cauliflower in oven with water at bottom of pan. Drizzled with olive oil and 1/2 tsp salt. Cook for 35  minutes. Chill cauliflower in fridge.
Cut the cauliflower into bite-sized pieces or medium florets. Toss the cauliflower in a large bowl with 1/2 curry powder and salt.
Mix dressing on side:
In a separate bowl mix mayonnaise, salt, garlic powder, shredded carrots, celery, onions, raisins and pecans until well blended. Pour over chilled cauliflower.  Garnish with cherry tomatoes or other complimentary vegetables of choice.

 

There is no need to disassemble or cut any cauliflower   or even squash before it is cooked. Just add the whole squash or cauliflower in the oven, cook for ½ hour to an hour, and “cut later,” philosophy.

After cooking it is so much easier to cut cauliflower into florets,  given the softness.

This recipe is a great alternative to any fall meal and can be the main attraction on your Thanksgiving table.   The nuts and raisins gives this a hint of sweetness and autumn.

Roasting cauliflower gives an added texture and “nuttiness” to this vegetable. No longer is it necessary to boil cauliflower. Roasting it gives us so many more options.

Cauliflower in all its glory takes on the flavor of it’s spices and condiments making this one of the most versatile vegetable at any meal.

Happy Spicy Condiment Cooking!

mashed garlic cauliflower

Garlic Mashed Cauliflower

This will be the tastiest mock mashed potatoes you will ever have and is a great alternative to the more complex carbohydrate of potatoes.

Ingredients:

1 head of cauliflower
1/4 cup olive oil
½ tsp salt – kosher
½ tsp garlic powder
Pinch red crushed pepper
1 clove garlic raw
Fresh basil (chopped)
2 Tbsp.  Roasted Garlic Aioli
1/2 cup hemp seeds

Roasted Garlic Aioli Stonewall Kitchen

Directions:

Place cauliflower in a pot covered with water and a lid.  Boil for 20 minutes to soften. Drain. Put in food processor with rest of ingredients listed above. Blend all ingredients well. Sprinkle hemp seed on top.

If you want a little more flavor add one more clove of garlic and another ½ tsp of garlic powder . This will kick the flavor up quite a bit.

Roasted Cauliflower w/ Harissa Pepper Sauce

Thanksgiving, Christmas and everyday side dish for everyone…Vegetarians and Gluten Free guests will love.

This will soon become a favorite side dish the family will love & beg you to make again. There will not be any leftovers. The Harissa will become a favorite flavor for your future inspirational recipes.

Recipe photo

Ingredients:

2 heads of  cauliflower – cut into medium sized florets
1 jar Harissa – Tunisian sweet peppers
2 lg onions sliced
2 tbsp. coarse sea salt
1 cup olive oil
1 cup pitted Kalamata olives
2 tsp. garlic powder
¼ cup sherry
½ cup toasted pine nuts

Cauliflower crowns

Instructions:

Preheat Oven 425.  Total cooking time is one hour.

Cut cauliflower  into floret pieces.  Mix 3/4 c olive oil, 1 tsp salt , garlic powder. Roast approx. 15 minutes .

Meanwhile, caramelize? onions, 1 tbsp. coarse sea salt, ?1/4 cup olive oil, 1 tsp. garlic powder for approx. 10 minutes over medium heat. When well browned, add ¼ cup of sherry wine and ?saute over medium high heat for approx. 3 minutes longer. Add onions and cherry tomatoes to cauliflower that has been in the oven for 15 minutes. Continue roasting cauliflower for additional 45 minutes.

Add Harissa and olives to cauliflower. Then add the pine nuts. Let sit for at least 15 minutes allowing he flavors to absorb into the cauliflower. It is better the second day. You’re family will love it.

***Harissa at Fairway in canned olive and pepper section of store.

Harrissa-sauce-1