Name: Paleo Cauliflower Rice
Total time: PLACEHOLDER
Ingredients: 1 head cauliflower (2 pounds), cored and cut into 1-inch florets (6 cups); 1 tablespoon extra-virgin olive oil; 1 shallot , minced; 1/2 cup chicken broth; Kosher salt and pepper; 2 tablespoons minced fresh parsley (optional)

Why This Recipe Works

In paleo cooking, cauliflower is often used in place of rice, since it’s easy to process the florets into rice-size granules and it cooks up pleasantly fluffy. To make our cauliflower rice foolproof, we first needed to figure out the best way to chop the florets to the right size. We found that using the food processor made quick work of breaking down the florets and created a fairly consistent texture. Working in batches helped to ensure that all of the florets broke down evenly. Next, we needed to give our neutral-tasting cauliflower a boost in flavor; a shallot and a small amount of chicken broth did the trick. To ensure that the cauliflower was tender but still maintained a pleasant, rice-like chew, we first steamed the “rice” in a covered pot, then finished cooking it uncovered to evaporate any remaining moisture.

Before You Begin

We prefer to use our Paleo Chicken Broth; however, you can substitute your favorite store-bought broth. This recipe can be doubled; use a Dutch oven and increase the cooking time to about 25 minutes in step 2.

Instructions

Working in 2 batches, pulse cauliflower in food processor until finely ground into 1/4- to 1/8-inch pieces, 6 to 8 pulses, scraping down sides of bowl as needed; transfer to bowl.

Heat oil in large saucepan over medium-low heat until shimmering. Add shallot and cook until softened, about 3 minutes. Stir in processed cauliflower, broth, and 1 1/2 teaspoons salt. Cover and cook, stirring occasionally, until cauliflower is tender, 12 to 15 minutes.

Uncover and continue to cook until cauliflower rice is almost completely dry, about 3 minutes. Off heat, stir in parsley, if using, and season with salt and pepper to taste.