Cauliflower rice is a concept that has been in the healthy eating world for quite a while. I have made a whole bunch of different cauliflower rice recipes, with everything from Asian flavors to Mexican flavors to Hawaiian flavors.
But nothing compares to this recipe that I accidentally created. Instead of shredding the cauliflower raw and then throwing it into a skillet for a few minutes, I started with a boiled head of cauliflower that resulted in plumper, softer rice—more like couscous. Wowsa! Both the flavor and the consistency blew me away—and the kids gobbled it down when I served grilled salmon fillets over it.
So, my friend, you see that it is so very possible to eat a diet that is lighter, filled with whole- some fiber, and void of the naughty stuff that gets us in trouble with our weight and health. I hope that you give this recipe a try really soon and that your family loves it.
Bring a large pot of water to a boil. Meanwhile, trim the leaves and stems from the cauliflower heads and place both heads in the boiling water, covered, for 5 minutes. Carefully remove the cauliflower with tongs and set aside until cooled.
In a skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add the garlic, zucchini, carrots, and red onion. Sauté for 10 minutes, until the vegetables are golden and tender. Set aside.
Cut the cooled cauliflower heads into florets, then run them through the food processor fitted with the grating attachment. Transfer the shredded cauliflower to a large bowl and mix in the remaining 1 tablespoon olive oil, plus the lemon juice, fresh parsley, sea salt, and black pepper. Mix in the sautéed veggies and serve. Enjoy!