Thank goodness I have a supermom of a friend who is doing this Whole30 thing as well. She is like Sherlock Holmes when it comes to finding good recipes, and she is swift to text and facebook me when she finds them. (Nova, I'm talking about you!) She has sent me recipes for spinach artichoke dip, pancakes, rutabaga hash browns, and, of course, rice styled cauliflower. She said her whole household devoured them! I thought I would share the recipe here.
Things to know about them:
1. They make great leftovers.
2. My kids loved them (I feel bad because I called it rice, somewhat tricking or teasing them to try cauliflower. Next time, I'll be upfront with them because I'm not one for hiding foods.)
3. John only so-so liked them, but he ate them. He'll eat anything, but won't give his stamp of approval on everything. (That stamp being a label called "make again.")
4. I made this along side roasted chicken and used the juices from the chicken on top of the cauliflower. This added some serious awesome flavor!
5. This recipe is not my own. Nova found it online and can't find where she got it. It's so easy, she sent me the recipe my memory.
6. I ate three helpings. Yum.
Here ya go:
1 onion, diced
salt and pepper
1. Heat oil in a pan.
2. Add onion.
3. Saute until translucent.
4. Add cauliflower.
5. Cover & reduce heat to medium low.
6. Wait 5-8 minutes.
7. Lift lid and wa-la.
*To shred the cauliflower, we used our food processor with the shredding attachment. We cut the white parts into chunks and shredded the pieces in batches. I think that finely chopping it or shredding it by hand would work.
Move over Velveeta you're not the only way to make cauliflower appealing. My mama friends and I got your number. We've got this vegetable thing.