This cauliflower rice recipe will make you fall in love with this keto friendly side dish (even if you swear you hate cauliflower)!
A creole-inspired preparation masks the flavor of this cruciferous vegetable to create a delicious accompaniment that will complement any grilled meat or seafood! Here’s how to make it!
Start by prepping the cauliflower. Flip it stem-side-up and cut it into four equal quarters. Tear out the core/stem/leaves and break it into smaller pieces.
Using the grater attachment on your food processor (or a box grater), shred the cauliflower using a good amount of force to create “kernels” of cauliflower that are thicker and closer in texture to actual rice (a food processor works best for this).
In a large nonstick pot, melt 2 tablespoons of butter over medium-high heat and brown 1 pound of ground pork for ~7 minutes (andouille sausage or chorizo work well here too).
Reduce the heat to medium and toss in the whites of 3 finely sliced green onions, 3 minced cloves of garlic and 2 finely diced bell peppers (I like using green and red for more color-you can also use a jalapeno for more heat). Season with ½ tablespoon of Old Bay seasoning and salt/pepper to taste then cook out the vegetables for ~4 minutes.
Once the vegetables are softened, dump in the riced cauliflower, cover and cook for ~4 minutes. Then uncover and cook for a final ~4 minutes or until just barely tender (it should still be a bit firm-not mushy). Season one last time with salt to taste.
Finish the dirty cauliflower rice with the sliced green tops of the green onion and enjoy!
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