Since I went grain free I have loved playing around with cauliflower as a rice substitute. I made this to go with some baked wild caught salmon. Enjoy!
1 head cauliflower, removed from stalk and cut into florets
1/4 cup finely diced onion
1 or 2 cloves garlic, minced
1 to 2 tablespoons minced fresh ginger
1/4 to 1/2 teaspoon freshly ground pepper
4 or 5 shiitake mushrooms, sliced
1 or 2 carrots, peeled, julienned and cut into 1-inch pieces
2 tablespoons coconut oil
1/4 cup chicken or vegetable broth or water
1/2 cup peas
1/4 cup wheat free tamari soy sauce
2 tablespoons coconut palm syrup
1/4 cup minced cilantro (optional)
Pulse the florets in the food processor in batches until cauliflower is the size of rice, about 10 pulses per batch. Don’t over process.
Heat oil in a large saute pan over medium heat. Add onion, garlic, ginger, pepper and mushrooms and cook until onions soften, about 5 minutes. Add cauliflower, carrots and broth. Reduce the heat to medium low, cover pan and simmer for 5 minutes. Add the peas, tamari and syrup and simmer, with the lid off for another 5 minutes or until the liquid has evaporated. Stir in the cilantro and serve.
Makes 6 servings