Swap out your white rice with CAULIFLOWER RICE for a low-carb, low-calorie, grain-free Paleo side dish!
Master Chef is one of the few shows I look forward to during the summer. I love seeing all the home cooks make delicious and creative dishes worthy of Gordon Ramsay’s praise… or disapproval. How stressful and embarrassing! I can’t imagine racing the clock and cooking in front of world-famous chefs. I’d totally crack under all that pressure. Not for me… but I will use their ideas! Like this Cauliflower Rice, also known as Cauliflower Couscous.
One of the challenges on the show is to replicate a dish made in one of Gordon Ramsay’s restaurants based on how it looks and what they taste. No recipe or list of ingredients to go off of. The dish consisted of a potato crusted halibut filet on top of a bed of cauliflower couscous with some sweet potatoes and a vinaigrette. It was stunning and I’m sure it tasted as good as it looked. I’d love to replicate the entire dish but I decided to first master the cauliflower rice.
This is a great substitute for those who are following the Paleo diet, trying to cut down on carbs or calories, or just want to get more veggies in. So far, I’ve only had it as a side but you could use it in casseroles or season it with all sorts of spices. The possibilities are endless!
It’s super simple to make too! Just place the cauliflower in a blender or food processor to finely chop and then saute it for a few minutes with some oil and onions. I like to use butter because I like the flavor, but if you use all oil you’re left with a yummy vegan side dish.
- 1 head cauliflower florets only
- 2 tablespoons oil (or 1 Tbsp butter + 1 Tbsp oil)
- 1/2 cup sweet yellow onion finely diced
- 2 cloves garlic minced
- 2 tablespoons fresh parsley
- 1/2 teaspoon salt
- Fresh cracked pepper to taste
- Place half the cauliflower florets in the blender or food processor. Use the pulse button to chop until finely chopped and resembles rice or couscous. Empty into a bowl and repeat with the remaining cauliflower.
- Heat oil in a large non-stick skillet over medium heat. Add the onions and cook until translucent, about 4-5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
- Increase temperature to medium-high and add the cauliflower. Saute and stir for 5-7 minutes until desired tenderness (don't let it cook too long or it will get mushy). Season with the salt and pepper. Place in a serving dish and garnish with parsley.