We try to stay away from gimmicky food substitutions as much as possible. When you're going grain-free, there's a lot of foods that get eliminated in your diet—and that's a good thing. But we don't want to have to eliminate entire dishes or cuisines that rely on those foods. Rice is one of those staples of the world that is the base for so many dishes around the globe. So, what do we do? Cauliflower comes to the rescue. The process we've refined for creating a more healthful rice works really well with most dishes where rice comes into play.
Ingredients
- 1 head of cauliflower, chopped into florets
- 1 pinch of salt
- 1 1/2 tbs safflower or grapeseed oil
Directions
- Set up a vegetable steamer or steamer basket
set inside a stockpot with an inch of water over high heat.
- Once water begins to boil, steam cauliflower florets for 3 minutes.
- Pulse cauliflower briefly in a food processor
fitted with an S-blade until it's broken down into a rice-like size and shape.
- Heat oil in a wok over medium to medium-high and stir fry for 2–3 minutes, stirring constantly, until the veggie has become slightly firmed on the outside while remaining tender.
Serves 4.
