RECIPE OF THE WEEK: Cauliflower Rice
The new craze recently seems to be all about cauliflower. Here’s a simple recipe for cauliflower rice that is packed with flavor, but much lower in carbs than regular rice. Let us know what you think!
1 large head cauliflower chopped into florets
3 tablespoons olive oil
1 medium onion, diced
2 tablespoons fresh parsley leaves, finely chopped
Juice of 1/2 lemon
Trim the cauliflower florets, removing stems. In 3 batches, break up the florets into a food processor and pulse until the mixture resembles couscous.
Heat the oil in a large skillet over medium-high heat. Add the onions and cook until they are golden brown at the edges and have softened, about 8 minutes. Add the cauliflower, and stir. Add 1 teaspoon salt, and continue to cook, stirring frequently, until the cauliflower has softened, 3 to 5 minutes. Remove from the heat.
Spoon the cauliflower into a large serving bowl, garnish with the parsley, sprinkle with the lemon juice and season to taste.