Cauliflower “Rice”

For times that you are craving rice, couscous, or quinoa but choose to forgo carbs, this recipe is sure to hit the spot. My sister, Kristin, taught me this recipeĀ on New Years Eve and it will forever live in my personal cookbook. Not only is it healthy, but it is super simple to make. All you need is a food processor and olive oil, and you are on track for a delicious side dish.

As mentioned in my Moroccan Chicken recipe, we used the “rice” to soak up sauces and add bulk to our meal.

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Serves 6


2 heads cauliflower
2 cloves garlic, minced
1 small yellow onion, chopped
2 Tbs olive oil
1/4 cup sauce from Moroccan Chicken (if serving as the side)
1/4 cup dried currents
1/4 cup chopped and toasted almonds
Salt and pepper to taste


Break cauliflower into florets. In several batches, pulse in a food processor until cauliflower is the size of grains of rice. Set aside.

Heat olive oil in one or two large pans (to cook in batches). Add onions and saute until transluscent. Add garlic and cook an additional 1-2 minutes. Add cauliflower and saute until soft, approximately 10 minutes. Season to taste with salt and pepper. Remove from heat, and stir in almonds and currants. Serve warm.


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