Cauliflower Rice
Cauliflower has become a popular low-carb replacement for foods like pizza crust, but this shape-shifter of a vegetable can even approximate cooked white rice surprisingly well, providing a neutral flavored companion to all sorts of dishes. Perfectly suited to the keto diet, it pairs well with recipes like our Seared Tuna Sushi Bowl (this mpage) and One-Pan Steak Fajitas (this page).
Ingredients
- 1 pound cauliflower florets cut into 1-inch pieces
- 5 tablespoons extra-virgin olive oil divided
- ½ shallot minced
- ¼ cup chicken broth
- ¼ teaspoon table salt
- 1 tablespoon minced fresh parsley
Instructions
- Pulse cauliflower in food processor in batches until chopped into ⅛- to ¼-inch pieces, 6 to 8 pulses, scraping down sides of bowl as needed.
- Heat 2 tablespoons oil in large saucepan over medium-low heat until shimmering. Add shallot and cook until softened, about 2 minutes. Stir in cauliflower, broth, and salt. Cover and cook, stirring occasionally, until cauliflower is tender, 12 to 15 minutes.
- Uncover and continue to cook, stirring occasionally, until cauliflower rice is almost completely dry, about 3 minutes. Stir in remaining 3 tablespoons oil and parsley and season with salt and pepper to taste. Serve.