I can’t seem to stop myself from coming up with more variations of cauliflower rice, it’s a compulsion..maybe I can find a support group somewhere 🙂
While most of my Cauliflower Rice variations are 100% cauliflower, I’ve added some red quinoa to this one. The quinoa (which is a grain crop but the part that we eat is a SEED!) adds heartiness to the dish. My 9 year old is on a major growth streak, and I can’t seem to keep his belly full these days, so I’ve been finding ways to add wholesome calories to meals. If weight loss is your goal, then feel free to leave out the quinoa and add another head of shredded cauliflower.
- Wash the cauliflower, discard the leaves, and chop into small pieces. Grate the pieces with a food processor.
- In a large skillet heat the olive oil over medium. Add the onion. Sauté for 3 minutes until soft. Mix in the shredded cauliflower, orange zest and juice, wine, coconut aminos and Chinese 5-spice powder until fully combine and continue to sauté for 5 minutes, until tender. Stir in the cooked, red quinoa.
- Season with salt and pepper. Serve as you would traditional rice, topped with sliced green onions. Enjoy!