sarah: (taste)
[personal profile] sarah posting in [community profile] faultlessrecipes
I've been experimenting with some grain-free dishes. I only cooked cauliflower from fresh for the first time a few months back. I'm really digging the taste and versatility. A food processor is recommended for this recipe.

1 head cauliflower, cored & trimmed into florets
1 shallot, minced
2 cloves garlic, minced
2 Tbsp olive oil
1 tsp sea salt




Mince up your aromatics.

In two batches, pulse the cauliflower in a food processor to rice-like grains (about the size of couscous). If you don't have a food processor, you can grate it using a box grater.

Heat a skillet over medium-high heat, then add the olive oil. Sautee the shallots and garlic for a minute until tender.




Reduce heat to medium and add the cauliflower and salt. Cook for about 5 minutes, stirring constantly, until it reaches your preferred tenderness.



Pictured with red curry shrimp

From Cool Hunting.

Date: 2015-03-22 08:39 am (UTC)
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From: [personal profile] rainbow
oooh, i need to try that; i've made fauxtatoes and fauxrice from cooked cauliflower (steam and then mash or put through a ricer) but i've never tried chopping it first and then sauteeing!

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