Brown Butter Cauliflower Rice Recipes

CAULIFLOWER RICE

Steps:

• Make sure the cauliflower is completely dry, then chop into large pieces; you can include the core, but discard the leaves.
• Put the cauliflower pieces in a food processor with the cumin, paprika and cayenne; pulse everything together until it is the texture of rice. Work in batches if necessary and don't over process or it will get mushy.
• In a large skillet, heat the oil over medium heat. Add the garlic and shallot and cook until softened, 2 to 3 minutes. Add the cauliflower mixture and cook until heated through, 3 to 5 minutes. Transfer to a serving dish and toss in the scallions and cilantro. Season with salt and pepper and add a squeeze of lime juice to help remove any bitterness from the cauliflower. Serve warm.

BROWN BUTTER CAULIFLOWER RICE

Steps:

• If using a fresh head of cauliflower, cut it into florets. In batches, place cauliflower in a food processor and pulse until it achieves a rice-like consistency. Or put it in a high-powered blender, cover with cool water, pulse until riced, then drain thoroughly.
• In a large pan over medium-low heat, melt butter and allow it to sizzle until it gets lightly browned in color.
• Add the cauliflower and salt, then stir to coat completely, and smooth to a single layer.
• Stir every 4-6 minutes. After about ten minutes the rice will start to brown on the bottom, so you may have to stir more frequently.
• Cook for a total of 20-30 minutes, until tender, browned and slightly dried out.

GARLIC BUTTER CAULIFLOWER RICE WITH SPINACH

Steps:

• Melt butter over medium heat.
• Add garlic and cook and stir for 2 minutes; careful not to burn the garlic.
• Stir in the cauliflower rice; season with chili powder, salt, and pepper.
• Cook and stir for 2 minutes, mixing around until everything is thoroughly combined.
• Add in the vegetable broth and lime juice.
• Stir in baby spinach; cook and stir for 1 minute or until spinach is wilted and the liquid has evaporated.
• Remove from heat and taste for seasonings; adjust accordingly.
• Serve.

BROWN BUTTER SHRIMP & CAULIFLOWER RICE

Steps:

• Gather all your ingredients and tools infront of you. Additionally, gather a sharp knife, cutting board, 2 mixing bowls and large frying pan. Chop, dice to prepare all your ingredients as indicated above on the recipe card.
• Clean, peal and devein the raw shrimp. Season with the store bought Paul Prudomme's Blackening spice or the seafood spice (or your preferred brand), lemon zest, lemon juice, olive oil and fresh dill. Store bought spice mixes can be pretty salty so adjust amount to your preference. Shrimp can be marinated overnight.
• When you are ready to cook the shrimp, pre-heat a pan over high heat. Add 2 tablespoons of butter and allow the butter to melt until it browns on the edge of the butter. Add the shrimp to the pan in a single payer. Allow to cook over high heat for 2-3 minutes. Do not move shrimp until ready to flip. Cook another 1-2 minutes on the opposite side. Remove the brown butter shrimp from the pan on a peper towel and set aside.
• If desired, dump out any excess butter from the pan. Reduce heat to medium and add the diced onion and cook until translucent over medium heat. When the onions are cooked, add the garlic and stir for 1 minute.
• Place the cauliflower rice directly into the pan with the onion, add 1/4 cup of water to help the cauliflower rice cook a bit faster. Stir frequently and cook for 5 minutes until cauliflower is soft. Turn the heat off and mix in the desired amount lemon juice, lemon zest, chopped chive and chopped dill. Season with salt and pepper as desired.
• Return shrimp to pan and serve family style or into individual bowls.

ROASTED CAULIFLOWER WITH BROWN BUTTER

Steps:

• Preheat oven to 450 degrees F (425 degrees F, if using convection). Cut the stem off the cauliflower as close to the florets as possible to provide a flat base for roasting. Remove and discard any green leaves. Place the cauliflower in a cast-iron skillet and rub oil all over the surface. Place in the oven and roast, 30 minutes.
• Remove from the oven; the cauliflower should be light brown and slightly softened. Use your hands to carefully mash the softened butter onto the top of the cauliflower. Place back into the oven for 10 minutes.
• Remove from the oven. Tilt the skillet to pool the brown butter at one end, then use a spoon to thoroughly baste the cauliflower. Test for doneness by inserting a sharp knife into the center: the cauliflower should be completely tender with no resistance. If it needs a bit more time in the oven, baste one final time and place back in the oven for 10 more minutes.
• Remove from the oven, baste again, and test for doneness. Sprinkle with a generous pinch of salt and serve whole or cut into wedges.

BROWNED BUTTER ROASTED CAULIFLOWER

Steps:

• Preheat oven to 400°. Cut stem ends off unpeeled garlic cloves. Wrap cloves in a piece of foil. Bake 25-30 minutes or until cloves are soft. Unwrap and cool to room temperature. Squeeze garlic from skins. Mash with a fork., Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Remove from heat., Place cauliflower in a greased 15x10x1-in. baking pan. Drizzle with browned butter; sprinkle with salt and pepper. Toss to coat. Roast 15-20 minutes or until cauliflower is golden brown and tender., Transfer to a bowl. Add remaining ingredients and roasted garlic; toss to combine.

ROASTED CAULIFLOWER WITH CAPER BROWN BUTTER

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Trim off the bottom of the cauliflower stem to create a flat surface. Place cauliflower head onto a cutting board with the stem side facing down; cut the cauliflower vertically into 1 to 1 1/2-inch thick slices. Remove any tough stem pieces. Cut the slices into smaller pieces, about the size of florets. Place on the baking sheet and drizzle with olive oil.
• Roast in the oven for 10 minutes; flip pieces over and roast for 10 minutes more.
• Meanwhile, cut butter into 4 pieces. Melt in a small saucepan over medium heat, stirring constantly until butter begins to brown, 4 to 5 minutes. Butter will foam up, then subside. The butter should have a nutty aroma. Stir in garlic and continue stirring for 15 to 20 seconds. Add in capers and lemon pepper. Remove from heat.
• Spoon brown butter over the roasted cauliflower and serve.