Cauli rice

I was skeptical about this recipe but I was very pleasantly surprised! With the celery and onions it tastes like stuffing, sort of. You can't even taste the cauliflower!

I served it with my BELOVED Crockpot Chicken Teriyaki. It was a perfect match. And, as I warmed these leftovers up, they were delicious time and time again. This recipe combo (Cauli Rice & Crockpot Chicken Teriyaki will be put on our "rotation"!) 

I'm so happy I found this recipe! The 2nd time I made this recipe, I added the flavors from "Our Best Bites" Fried Rice; these flavors perfected this rice!

Original Recipe & Picture from Elana's Pantry

Cauliflower Rice

Adapted from Paleo Cooking from Elana's Pantry

Ingredients:

3 T olive oil

1 medium onion, finely chopped (about 1 cup)

2-4 stalks of celery, finely chopped (I was glad I only used 2 instead of 4 because even with 2 stalks there was a ton of celery)

1 large head cauliflower, trimmed and coarsely chopped 

1/4 t sea salt

Directions:

1. Heat the olive oil in a large skillet over medium heat. Sauté the onion for 8-10 minutes, until soft and translucent. Add the celery and sauté for 5 minutes.

2. In a food processor, pulse the cauliflower (in small batches) until it is the texture of rice. Add the cauliflower to the skillet, cover, and cook for 15-20 minutes, stirring occasionally, until soft. Stir in the salt and serve.

Fried Rice seasonings-
SEASONING:
1 Tbsp. dried onion
1 Tbsp. Kosher salt
1 tsp. garlic powder
1 ½ tsp. black pepper
½ tsp. celery salt
1 ½ tsp. sugar

Stir in about 1/2 this mixture into your Cauli Rice and save the rest for next time. DELICIOUS!

*Side note: I tried the Stir fry recipe from the picture above and it was MASSIVE FAILURE! The sauce was too gelatinous and the taste wasn't quite right. Very sad. I was so excited to use all sorts of yummy veggies, including some adventurous bok choy. It did NOT turn out. Guess I'll keep looking for the ULTIMATE stir fry recipe.