One of the staples of a delicious Whole30 experience! I love cauliflower rice and if it is cooked with the correct pan it has little crispy bites in it. I use a flat griddle pan to cook mine. When you put the rice on the pan you spread it into a thin layer with the result being crispy not soggy perfection.
I like to use colored cauliflower instead of white. The green or the orange make the prettiest faux rice blend.
You will need:
food processor, griddle pan
1 head cauliflower
2 TBSP. Ghee or olive oil
2 c. fresh Pico de Gallo , homemade or store-bought
1 tsp. ground cumin
1 tsp. red pepper flakes
Using a food processor fitted with the S blade:
Pull the cauliflower apart, breaking the florets from the stem.
Place the florets in the processor bowl but do not crowd them.
It is better to pulse a few batches then to accidentally make a puree!
Pulse the florets until they are coarsely chopped. It takes about 4-5 pulses. Be careful not to puree the pieces.
The florets will resemble grains of rice. Do this with all of the florets until all is riced!
Place the griddle pan over two burners and turn on medium -high heat.
Put in the oil or the ghee and let it melt all the way.
Make sure the bottom of the pan is coated with the oil or ghee.
Spread the pico de gallo over the bottom and let it cook for about three minutes.
Spread the cauliflower over the pico in a thin ,even layer .
Let it cook for about 4 minutes until it starts to brown turn it over in small batches and continue to let it cook, lifting and browning for about 5 minutes. it should still be slightly undercooked so it does not get mushy!
a delicious side dish to use again and again!