Wednesday, March 13, 2013

Cauliflower "Rice"

Serves 4 as a side dish, can be easily halved or doubled

  • head of cauliflower
  • 5 garlic cloves, minced
  • 1/2 cup chives, finely chopped ( green onion or parsley would be fine too)
  • 1/2 red onion, chopped
  • 2/3 cup chicken stock
  • salt
  1. Shred finely the cauliflower, using the shredder attachment in your food processor or using the coarse side of your grater. 
  2. Place it in a saucepan with the chicken stock and cover to steam.
  3. Once it is cooked, toss the remaining ingredients in the pan and cook about 3-5 minutes on medium heat. If your pan gets a little dry in the process, feel free to add a little olive oil to keep things moving. 

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