Dirty Cauli-rice

I got this recipe from Elana Amsterdam and made a few changes.

I take awful food pics so I’m using Elana’s picture

Dirty Cauli-rice
This dish is cauliflower disguised as a rice-y dish. Let me first say that I am NOT a fan of cauliflower, but it is insanely good when prepped this way. It’s also good for you and practically carb free! Triple whammy!

Ingredients:

• Head of cauliflower
• 2 – 4 cloves of garlic
• 1 TBSP olive oil
• Green onions
• Onion
• Red pepper
• Green pepper
• Couple Tablespoons of low sodium organic stock – veggie, chicken or beef will work

**Optional seasonings

• Dash of sea salt
• Dash of pepper
• Dash of cumin
• Dash of chili pepper

“Dirty” means you can basically toss in anything in your fridge. I threw in some shredded carrots, too. You could add chopped celery, jalepenos, mushrooms, etc, etc. Basically, whatever you want to snazz it up.

Directions

• First, you want to “rice” your cauliflower. Cut the florets off first, then there are two easy ways to do this; either toss it in your food processor and give it a rough chop until it processed down to rice-sized bits, or you can use a cheese grater and grate it (be careful). Or, if all else fails, you can chop it up by hand.
• Heat up the tablespoon of olive oil and toss in your garlic and onions first to get those warmed up.

• Then, add your “riced” cauliflower, along with the stock and anything else you want to toss in there. Take the heat down to low, stick a lid on it, and let it simmer for about 20 minutes.

Voila! Dirty cauli-rice! A perfect side dish with any lean protein.

You could add some Bragg’s Aminos, Sriracha and some ginger to give it an asian twist, or you could add green chiles, cilantro, jalepenos and some hot sauce to have a spicy version. The spicy version is excellent with some meat and avocado!

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