I see cauliflower. Everywhere. It was a vegetable I used to ignore and now I have fallen in love.
Cauliflower plays nicely with other ingredients. It’s happy to hang out for a good amount of time in the vegetable drawer of your fridge. Feel like potatoes or rice, but don’t feel like consuming the empty calories of a starch today? Cauliflower says, “Try me!” Have some GoodHeart chicken and want to make a quick dinner? Cauliflower says, “Rice me baby!” Cauliflower says, “Not to brag, but I am a nutrient-rich food.” You can see the allure.
These days I see bags of fresh cauliflower that have already been riced. But because I often buy a head of cauliflower without knowing what I’m going to do with it, at the end of the week, if it’s still in my fridge, I run it through my food processor (see below for more instructions). I grab the GoodHeart ready to use chicken and whatever lonely bits and pieces of vegetables need to be used RIGHT NOW and dinner is ready in well under 20 minutes.
Of course, this recipe can be made with regular rice from a rice plant. Fried rice is a great way to use up leftover cooked rice, but… live a little, bump up your veg intake and get to know my good friend cauliflower.