Cauliflower Confetti Rice Recipes

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CAULIFLOWER CONFETTI " RICE "



Cauliflower Confetti

I like flexible recipes, this recipe is quite flexible. We eat low-carb in our house; this recipe was developed out of a need for a rice substitute - it is easiy adapted to any cuisine, just add spices that complement your meal. We especially like it with curries.

Provided by WyattsGirl

Categories     Cauliflower

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

1 small head cauliflower
2 teaspoons olive oil
1 red bell pepper
2 -3 stalks celery
1 large leeks or 1 large onion
2 garlic cloves, more if desired
1 tablespoon sodium-free chicken broth
1 tablespoon sodium-free vegetable stock
1 teaspoon lemon pepper
1 teaspoon seasoning salt or 1 teaspoon salt, to taste
1 tablespoon fresh parsley, chopped
water, as needed

Steps:

  • In a food processor, chop the cauliflower until it looks like 'rice', remove and set aside.
  • In food processor chop one seeded red pepper, the celery, garlic and the onion.
  • If using the leek, slice the leek in 1/2 inch slices.
  • Heat oil in non-stick saute pan, add the vegetables, and stir over medium heat until the vegetables start to 'weep' and release some of their liquid.
  • Add the spices and set heat to low, cover and cook until 'rice' is the desired consistency. Add small amounts of water, if needed.
  • Delicious on its own or as a base for curry or ragouts.

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