Here is my inaugural post at my new website! As I said over on my blogspot page, I wanted to have more control over the design of my blog and it’s so cheap now to get hosting that I figured I’d jump in. Over the weekend, I got a template from restored316designs and got to work. 2 days later, voilà!
And, on to the reasons for my post: Orange CauliRice Pilaf. A little over a year ago, I decided to eat largely grain free. I say largely, because we really only do it most of the time. I was working on us eating more/mostly vegetables and noticed that the grains–quinoa, rice, bread, and the like–were taking up valuable real estate on our plates. The point is this is what works best for us, and I’m really explaining why I make something so, well, odd as cauliflower rice.
Any time I would have normally made rice, I most often just rice some cauliflower and sauté that up with some seasonings. This recipe is adapted from Dorie Greenspan’s “Another Bonne Idée” for Arman’s Osso Buco that I made for FFwD this week. I used the leftover orange zest to make the “pilaf.”
- 1 head of cauliflower
- 1 tbsp ghee or butter
- 1 small cippolini onion (or any sweet onion, like Vidalia), diced
- 1 tsp minced garlic
- 2 tbl chopped orange zest (I used the leftover from Arman’s Osso Buco, but you’re not limited to that)
- salt and pepper to taste
- optional: chopped fresh parsley, cilantro, or basil
- Remove the leaves from the bottom of the cauliflower. Chop the cauliflower into large chunks and put about half the chunks into your food processor. I usually slice the head into 4 slices and then cut each slice into thirds. Pulse until the bits are about the size of rice grains. I do 1-second pulses 15 or so times until I get the right size. (I have a 9-cup food processor, if that helps.) Empty the current batch into a bowl and then repeat with the latter half of cauliflower chunks.
- Heat a large pan or wok–I use a 12-inch pan–over medium heat. Add the ghee or butter and let it melt. Once it’s melted, add in the onion and sauté about 3 minutes, or until softened. Try to avoid the onions getting brown: you can turn down the heat a tad and cook for longer if needed.
- Add the garlic and sauté for an additional 30 seconds to 1 minute.
- Now, add in the riced cauliflower. Mix together with the onions and garlic as best as possible. Cover the mixture for about 7 minutes, to let the cauliflower soften. I check mine every couple minutes, stirring it around a bit, and then replacing the cover. You want the cauliflower to be tender, but not mushy, so do keep an eye on it.
- When the cauliflower’s ready, mix in the chopped orange zest and season with salt and pepper.
- If you like, garnish with chopped parsley, cilantro, or basil! The green from the herbs will be a pretty contrast with the orange from the zest.