Wednesday, October 16, 2013

Paleo Roasted Cauliflower "Rice"

I was a little bit of a tease in yesterday's chicken stir-fry recipe; I referred to my favorite method for preparing cauliflower rice, fully intending to link back to a previous post that described my technique. I was unhappy with the accompanying photo, though, and have since refined the recipe a bit.

Thus today I'm pleased to present a both photogenic and truly perfected (at least I like to think so!) method for delicious cauliflower rice. The seasoning and roasting make this taste truly delicious. I have to stop myself from spooning it all off the baking sheet right into my mouth!

While you can make it with ghee, butter or coconut oil I much prefer the ghee. It gives both a sweet and crunchy finish to the rice that almost makes it resemble breadcrumbs! While I usually make this to serve in place of traditional white rice, I'm definitely thinking about using it as a casserole topper too.

Paleo Roasted Cauliflower "Rice"

1 head cauliflower
juice of 1/2 lemon
1/2 tsp. salt
1/2 tsp. ground cumin
2 tbs. melted ghee

Preheat oven to 375. Run cauliflower through a food processor until it's rice-like in consistency. Spread out in an even layer on a baking sheet.

Squeeze lemon juice over entire pan, and season with salt and cumin. Toss with hands or a utensil to thoroughly coat cauliflower. Next pour melted ghee over the pan and do the same to really mix it in.

Cook for 20-30 minutes or until cauliflower is beginning to brown, stirring once or twice. Taste for seasoning and add more lemon juice or salt as desired.