“Hello Cauliflower!” it’s nice of you to come and play Rice for me today”. Yes, this versatile vegetable is now my
substitute for rice, mash potato and even Alfredo sauce. Filipino dishes served best with garlic fried rice are now back on the menu along with some of my childhood favorites like Arroz a la Cubana (recipe posted on 8.31.2014) and the ever so popular Filipino Adobo and rice. Paella, my signature dish, is no longer relegated to "special occasion" only
status - recipe for that will be posted soon, but something the family can enjoy more often with cauliflower rice as a healthier and less filling, not to mention less carb alternative.
1 head cauliflower or 1 2 lb. bag of Cauliflower florets from Costco
11/2 tablespoon coconut oil, melted
3/4 teaspoon salt
Freshly ground pepper
1. Preheat oven to 425F. Cover a large, rimmed baking sheet with aluminum foil.
2. Break the cauliflower into florets, removing the stems. Place the florets in the food processor bowl and pulse until the cauliflower looks like rice. If your food processor has a grater attachment, use this and feed the florets into the food processor instead. This takes about 10 to 15 one-second pulses. You may need to do this in two batches to avoid
3. Place the cauliflower rice in a large bowl, add the melted coconut oil, salt and pepper. Toss
with two wooden spoons until the rice is coated with the oil. Spread in a single layer on the baking sheet and roast until tender and beginning to get a few brown spots, about 2o minutes.
4. Serve with anything that needs a lovely bed of rice or use as rice substitute for
fried rice, risotto and even paella (Those recipes to come later)