Green Goddess Cauliflower Rice: Two Flavor Editions!

Green Goddess Cauliflower Rice

The first time I had cauliflower used as a carb substitute, it was in the now-classic form of “South Beach Mashed Potatoes”. As a recovering starch addict, it sometimes did the trick, but I must say, it never exactly became my favorite new comfort food. Fast forward to years later, and the discovery of cauliflower RICE, via both Elana’s Pantry and Kalyn’s Kitchen. This adaptation definitely DID hit the spot for me. I’ve been making variations on this for a while now, and adding it just about anywhere you might use rice (save for, perhaps, sushi).

My recent rainstorm was to apply the cauliflower rice magic to my my intrepid co-blogger’s Green Goddess Rice recipe, which was featured both in our recent cookbook and on her other blog, Everyday Southwest. It worked beautifully with the original flavors, and I liked it so much that I decided to try a variation that would make it harmonious with other cuisines, this one with a touch of Italian influence. Both are creamy, flavor-packed, and the perfect accompaniment to so many dishes.

Or, in my case today, lunch in and of itself, period. 

GREEN GODDESS CAULIFLOWER RICE

Southwestern-Style:

1 large head cauliflower
2 tablespoons virgin coconut oil
1/2 large yellow onion, finely diced
1 bunch cilantro
3 green onions
Juice and zest of one lime
3 or 4 cloves garlic, minced
1-2 tablespoons extra-virgin olive oil
1/2 teaspoon salt, or more to taste
dash or 3 of your favorite hot sauce
1 large avocado

Italian-Influenced: 

1 large head cauliflower
2 tablespoons virgin coconut oil
1/2 large yellow onion, finely diced
1/2 cup basil
1/3 cup flat-leaf parsley
zest of one lemon plus about 2 tablespoons of the juice
2 cloves garlic, minced
1-2 tablespoons extra-virgin olive oil
1/2 teaspoon salt, or more to taste
1 large avocado
Optional: Pecans or toasted pine nuts to garnish as desired

For BOTH versions, the process is the same. First, pulse the cauliflower in your food processor until it’s about the size of (take a wild guess) rice. Heat the coconut oil in a large skillet, then add the diced onion and saute for at least 5-7 minutes, until quite soft and starting to brown. Add the cauliflower, reduce heat to medium cover and cook for 5-10 minutes, stirring occasionally.

Add all the other ingredients (except toasted nuts, if using) to the food processor and whizz until smooth. Stir into the cauliflower/onion mixture, and easy as that, you’re done.

— posted by Anne

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