Cauliflower "rice" is ferociously popular in low carb cookbooks, blogs, and recipes. It is a great alternative to real rice, a fantastic option for diabetics, and a way to add even more vegetables to your diet. Heck, you might even fool the kids into thinking it was real rice. So, why all the hype? It's delicious. Really. And seriously folks, you do not miss "the real thing". If done properly, it will make dieters jump for joy, and it could not be easier.
1. Chop 1 head of cauliflower in a food processor (raw, and cut into pieces). What you are looking for is a sand-like texture. Pulse until desired texture is achieved.
2. Microwave for 4-5 minutes, covered. (Do not add water. Let nature do its trick. The moisture already present in the cauliflower is what steams it.)
3. Fluff with a fork. Add a touch of olive oil, or butter, and a pinch of salt. Yummers.
I wondered how this would transfer into a Spanish context. This recipe was extremely difficult, as we kept on having power outages, but the result was delightful, and you shockingly did not miss the "real" rice. The texture, Charlie pointed out, is closer to a couscous than a rice. Either way, it works.
I caramelized the following:
3 red peppers
1/2 onion
with …
Olive OIl
2 cloves garlic
Handful of chickpeas
…and deglazed the pan with some white wine and a touch of sherry.
Add some chopped olives, a hefty shake of smoked paprika, a dash of salt, and you are done. Serve alongside the cauliflower rice / couscous.
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