Cauliflower rice—-everyone knows about it and everyone has a distinct love or hate relationship with it. It never does truly taste like the white rice we all love and adore, however, it does make for a delicious side dish. The only down side? It makes the kitchen A MESS. Truly. I’ve found cauliflower bits for WEEKS after making it. Maybe I just should clean my kitchen more but often but it can be a pain. Trader Joes capitalized on this and started selling cauliflower rice—-genius. You are welcome to use pre-riced cauliflower for this recipe if you so choose but I personally went the old fashioned way and riced it myself with my trusty food processor.
I intended to make this simply a carrot and leek rice dish but the recipe was pretty strong with the abundance of leeks. With cauliflowers mild taste I figured it would be a great addition to this party of a side dish.
Chop the leak at the point where the light green ends and use the lower portion for the rice.
Melt 1 T fat of choice over medium heat and combine pulsed carrots, pulsed leaks, pulsed cauliflower, minced garlic, sea salt, and powdered ginger. Sautee for 5 minutes and then add in 1/2 tablespoon lemon juice. Sautee 1-2 more minutes or until tender to your liking. Add in 2 tablespoons finely chopped parsley before serving.
- 1 T fat of choice over medium heat
- 1 lb carrots, pulsed in food processor
- 1 leek white and light green parts only, pulsed in food processor(see photo above)
- 1 medium head cauliflower (about 2 lbs), pulsed in food processor
- 4 cloves garlic, minced
- 1 teaspoon sea salt
- ¼ teaspoon powdered ginger
- ½ T lemon juice
- 2 T finely chopped parsley
- Using your food processor, pulse carrots, leek (white and light green parts only...see photo above), and cauliflower. You may have to do this in batches depending on the size and strength of your food processor.
- Melt 1 T fat of choice over medium heat
- Pour pulsed carrots, leek, and cauliflower into pan along with minced garlic, sea salt, and powdered ginger.
- Sautee for 5 minutes.
- At the 5 minute point, add in ½ tablespoon lemon juice and sautee 1-2 more minutes or until tender to your liking.
- Add in 2 T finely chopped parsley and serve!