Joining the Cauli-Rice Bandwagon

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Like probably most of you, I seem to see posts about cauliflower rice on practically every social media platform I’m on. I don’t eat rice of any kind these days, and I really don’t miss it. The one time I do notice the lack is when I have stir fry, which is often. Anyway, it’s something I planned to try, but since I’m not a huge cauliflower fan (except raw), it has been one of those someday things.

Until last Monday. I happened to catch a live chat on the Suttons Daze YouTube channel. Leisa happened to mention she had some videos about it. So this morning, I checked it out. I was really drawn to the one using a Lebanese spice mix, especially since I have a blend I keep on hand. So cauli-rice was what was for dinner tonight.

Lebanese Spice Blend

Most recipes I’ve seen for cauli-rice call for fresh cauliflower. I didn’t have any, but I did have bags of frozen cauliflower in the freezer. I took one out and let it thaw in the sink. The next step is to send it pulsing in the food processor. Be sure to pulse, not just let it run. Now, you know how much I love my VitaMix and wonder why I didn’t use it. Well, I have the bare bones version, which means my options are high/low, on/off. I wanted to use something that gave me more control. Ergo, my food processor.

I decided I wanted to add some of my dehydrated red peppers, green peppers, and some sun-dried tomatoes. So about an hour before I was ready to make dinner, I reconstituted them.

I heated about a tablespoon of olive oil in the pan and let it heat. In the meantime, I used a paper towel to dry off some of the moisture in the cauli-rice. When I pan was hot, I added the rice, my Lebanese Spice Blend (you can find the recipe here), and the reconstituted peppers and sun-dried tomatoes.

I love it. It would have been good on its own, but I did have some ground turkey on the side. I’m really looking forward to trying other flavor combinations.

© Copyright 2017 Ida Walker, All rights Reserved. Written For: The Enabling Cook
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