I think that cauliflower is an amazing vegetable. You know how every time you turn around the media is boasting the benefits of a new super fruit (Açaí Berries, Blueberries, Pomegranates, Pineapple, etc), but rarely do you hear the call of a new super vegetable.

Now, I don’t know if this is because all vegetables have been discovered or that we already know that vegetables are awesome, but I want to throw it out there that cauliflower is our super vegetable of choice.

This has to be one of the most versatile vegetables out there. It can take the place of any starch on your dinner plate and be transformed into a pretty reasonable facsimile.

When I was growing up, we would only have cauliflower steamed on our dinner plates, but I have discovered that roasting cauliflower gives it much more flavour. As you already know, one of our favourite go-to recipes is cauliflower pizza. Jamie has actually made a blueberry ‘rice’ pudding with cauliflower instead of rice (I will get him to guest post that for you) and my sister, Cherie, introduced me to smashed cauliflower (mashing it with butter to provide the consistency of mashed potatoes).

Needless to say, our weekly grocery cart contains a few heads of cauliflower, along with an abundance of squash, Brussels sprouts and broccoli.

OK, this brings me to the recipe I am sharing with you today. Cauliflower Rice. I had spent some time on the weekend browsing through our Make It Paleo cookbook, and I had placed sticky-notes on numerous pages (I think I marked 20+ recipes as must try’s!). One of the recipes I had identified was Cauliflower Rice. It looked good, easy and healthy. A meal time trifecta!

This was incredibly easy to make. Pulse your cauliflower in the food processor until it resembles rice and stir fry with a bit of oil, shallots and garlic. It really was just like making stir-fried rice. I think that next time I will add in some chopped bell peppers, green peas, fried egg and some soya sauce. It will be just like Chinese fried rice. Add in some shrimp or chicken and you have a complete meal.

Three cheers for cauliflower! 🙂

This slideshow requires JavaScript.

Adapted from:
Make it Paleo – Bill Staley & Hayley Mason

Ingredients:

• 1 head of cauliflower
• 1 tbsp extra virgin olive oil
• 2 shallots, minced
• 2 cloves garlic, minced
• Salt & Pepper to taste

Directions:

1. Rinse cauliflower and break away from main stem in large chunks.
2. Pulse the cauliflower in a food processor until the desired consistency is achieved.
3. Heat the olive oil in a skillet over medium heat.
4. Sauté the shallots and garlic for 3-4 minutes.
5. Add in the cauliflower and continue to sauté for an additional 5 minutes.
6. Season with salt and pepper and serve.