I’m finding that I feel best when I eliminate most things ‘white’ from my daily diet – rice, bread, pasta, milk – all the stuff that leaves you with that heavy feeling. That doesn’t mean you have to give up the taste though. There are so many healthy alternatives and cauliflower rice is the latest craze that I just had to investigate. This dish was borne from leftovers. I had a little bit of everything in my fridge – cauliflower, celery, tomatoes, mushrooms, spring onions and red pepper. I got a great deal on some cherry tomatoes at the Barrie Hill Farm when I was there last and roasting them for this dish along with the fresh herbs created rich, deep flavours.
This definitely falls into the category of quick and easy and if you make your rice ahead of time, it’s a super speedy dish. I’ve read that some folks are freezing bags of cauliflower rice and I think that’s a terrific idea. You can get a large amount of rice out of a whole head of cauliflower and for this dish, I used only 1/4 of a large head. Some people will recommend steaming it ahead of time or adding water before you put it in the food processor, I didn’t do any of that. I just put the florets into the processor and hit pulse a few times and viola! RICE! At this point you can sautee it (as I did) or roast it (which I will definitely try next time) and the ingredients you add are up to you. It’s a great way to use up your veggies in the fridge and it’s paleo, vegan, vegetarian, gluten-free, and just plain healthy deliciousness! I highly recommend giving this a try. The health benefits are so worth it. Cheers!
I am sharing this recipe with these fun bloggers.
- 2 tablespoons extra virgin olive oil
- 3 cups cherry tomatoes (or as many as you prefer)
- 1/2 head of cauliflower, rinsed and cut into small florets
- 2 stalks celery, rinsed and diced
- 1.5 cups mushrooms, sliced
- 3 spring onions, chopped
- 1/2 red pepper, diced
- 1 clove garlic, minced
- handful of fresh basil, oregano, marjoram, and parsley, chopped
- salt and pepper to taste
- Preheat oven to 400 F.
- Line baking sheet with parchment paper. Put tomatoes in small bowl and drizzle with 1 tablespoon of olive oil, salt and pepper. Toss gently. Place tomatoes on baking sheet and roast for 15 minutes.
- While tomatoes are roasting, place florets in processor or blender and pulse three or four times. It’s very quick so don’t overdo it! Remove rice and set aside.
- Heat 1 tablespoon of extra virgin olive oil in large sauté pan on medium-high. Saute celery, onions, garlic and red pepper until soft – about 5 minutes. Lower heat to medium and add cauliflower rice, and fresh herbs, stirring until cooked – about 5 minutes.
- Add roasted tomatoes and stir well. Remove from heat.
- Garnish with fresh basil and parsley.