Crispy Cauliflower Brown Rice

Hey guys!
Sorry for the lack of posts this last month. I was on holiday, sick and then super busy with work so I have not had much time to post! Luckily, I caught a few hours to write up recipes you all have been patiently waiting for.

This new recipe came from lots of recipe testing with cauliflower. Like most cauliflower replicas (cauliflower mashed potatoes, rice etc…) I find it really never does a good job at imitating the real thing. Although it may look similar, the taste and texture are far different. So in an attempt to make good use of leftovers, I mixed together my cauliflower ‘rice’ with leftover brown rice – crisped it in a pan and… the result was INSANE. By mixing the brown rice with cauliflower you are upping your veggie intake and cutting the starch so I definitely allow myself to have a bigger portion. No unsatisfying, bland, watery rice here. The mix of soft and crispy rice adds texture to any dish.

The rice definitely has an asian flare to it, but if you are pairing it with sides that don’t go well with asian flavours simply replace sesame oil with avocado or olive. This makes a great base for any grain bowl (recipe coming next week!), or as a side to fish, meat or veg protein. All you need is a few ingredients and you’re set!

Ingredients:

• 1 head cauliflower
• 1 tbsp sesame oil (for a less asian taste, use olive or avocado oil)
• 1/4 cup chopped green onion
• 1 garlic clove, finely chopped
• pink Himalayan salt, to taste
• 3 cups cooked short grain brown rice (I like Lundberg)

Directions:

1. Wash and chop cauliflower into chunks. Transfer trunks to food processor and pulse until it looks rice. Alternatively, you could also shred the cauliflower with a box grater.

2. Heat sesame oil in large pan over medium heat, and begin to sauté the green onions for about 5 minutes. Add your garlic, sauté for another 30 seconds then add in your grated cauliflower. Season with salt.

3. Cook cauliflower until tender and until most of the moisture is cooked out (about 8-10 minutes). Taste and season more if necessary.

4. In a large bowl, mix together the cooked cauliflower and cooked brown rice until combined.

5. Heat a large skillet over medium-high heat lightly coated with sesame oil or avocado oil. Once hot, add your rice mixture and pat down so the rice makes good contact with the bottom of the pan. Allow to cook for a few minutes or until browned, then flip. Cook until browned and crisp!

6. Serve with a fresh squeeze of lime and more green onion if desired.