Riced Cauliflower and Vegetables

Jul 3, 2018

2 min read

This Riced Cauliflower dish was superb! I’ve been hearing a lot about the health benefits of ricing Cauliflower instead of eating Rice. I decided to give it a try. It’s low carb, gluten free, and vegan (If you omit the bacon). It made an excellent side dish and I even turned the leftovers into a Westover Leftover by adding cheese.

INGREDIENTS:

1 Head of Cauliflower

2-4 Cloves Garlic

Olive Oil

3 or 4 Slices Bacon, cooked crisp

1 TBSP Butter

Salt, Pepper, Paprika to taste

OPTIONAL: Dash of Crushed Red Pepper, Diced Jalapeno

VEGETABLES I USED: 1 Ear of cooked, leftover corn, 1 small Onion (cut into slices), 1 Carrot (grated), ½ cup Snow Peas, 4 or 5 Spears Asparagus, Zucchini (sliced or chunked).

PREPARATION:

Cut the Cauliflower into chunks (see photo). Rinse well in a colander and let drain. Meanwhile, cook the bacon in the microwave and prepare your Vegetables. Use whatever you think sounds good 😊

Working in batches, pulse in your food processor until it resembles Rice or Orzo.

In a large saucepan, drizzle some Olive Oil and cook all the Vegetables (not the garlic) until crisp tender. Remove and set aside.

Drizzle more Olive Oil in the pan and cook the Garlic for about 30 seconds, stirring constantly. Add the Riced Cauliflower and cook over medium heat until done to your taste. I liked it a little browned.

Add 1 TBSP butter, Return the Vegetables to the pan, and cook until heated through. Add the crumbled Bacon. Season to taste. Serve.

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