I threw this together for my mom one night while we were up in Michigan for a vacation this past summer.
We had gone to the local farmers market earlier and came back with some of the best-tasting produce we’d ever had!
Who knew Michigan had such great farmland produce?
This is my basic cauliflower rice recipe with a few colorful bits thrown in for added pizzazz and nutrition. Like confetti!
How do you like your cauliflower rice? Let me know in the comments below!
Details
2-4 servings
10 minutes
15 minutes
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Ingredients
1/2 head cauliflower, processed into “rice” in your food processor (or 1 package pre-riced, non-frozen cauliflower from the refrigerator in your grocery store’s produce section)
1 medium leek, white part only, cut lengthwise and then sliced about 1/2-inch thick (1 small to medium diced onion will work too)
1/2 red bell pepper, diced
1/2 cup purple cabbage, shredded
3 tablespoons butter
Sea salt, to taste
Pepper, to taste
1 tablespoon fresh flat-leaf parsley, chopped (optional, for garnish)
Directions
- I prefer to use a medium cast iron pan. If you don’t have a cast iron pan, a regular medium pan will be fine, just be aware there may be some differences in cooking times. Heat 1 1/2 tablespoons of butter in the pan on low-to-medium heat.
- Once the butter has melted, add the leek, red pepper, and purple cabbage to the pan. Sautee for 3-5 minutes, until it’s just beginning to soften, stirring occasionally. Sprinkle with a few pinches of salt and pepper.
- Once softened, add the riced cauliflower and remaining butter. Stir around until the mixture is well moistened with the butter. Cover and let it cook for 5 minutes, stirring once or twice during that time.
- At the end of 5 minutes, stir and take a spoonful to try (be careful, it’s hot! Blow on it like your mother taught you!). If it’s not as soft as you’d like, leave it covered to cook for another 1-2 minutes. Keep doing this until it’s the texture you like. Also, sprinkle in more salt and pepper to taste.
- Once it’s the texture you like, remove from heat and remove the cauli rice to a serving bowl immediately so as to stop any further cooking. Sprinkle with parsley (if using). Enjoy!
Have you made this or do you plan to make this?
Let me know in the comments below. I’d love to hear all about it!