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.
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.
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.