Paleo Cauliflower Rice
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WHY THIS RECIPE WORKS
In paleo cooking, cauliflower is often used in place of rice, since it’s easy to process the florets into rice-size granules and it cooks up pleasantly fluffy. To make our cauliflower rice foolproof, we first needed to figure out the best w... Read More
GATHER YOUR INGREDIENTS
BEFORE YOU BEGIN
This recipe can be doubled; use a Dutch oven and increase the cooking time to about 25 minutes in step 2.
Working in 2 batches, pulse cauliflower in food processor until finely ground into 1/4- to 1/8-inch pieces, 6 to 8 pulses, scraping down sides of bowl as needed; transfer to bowl.
Heat oil in large saucepan over medium-low heat until shimmering. Add shallot and cook until softened, about 3 minutes. Stir in processed cauliflower, broth, and 1 1/2 teaspoons salt. Cover and cook, stirring occasionally, until cauliflower is tender, 12 to 15 minutes.
Uncover and continue to cook until cauliflower rice is almost completely dry, about 3 minutes. Off heat, stir in parsley, if using, and season with salt and pepper to taste.