Ingredients
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1 head Cauliflower
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1 tablespoon cold-pressed extra-virgin Olive Oil
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1 Shallot
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½ cup homemade or low-sodium Chicken broth
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Salt
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2 tablespoons minced fresh Parsley
Directions
Cauliflower doesn’t just stand in for mashed potatoes. This shape-shifter of a vegetable also approximates cooked white rice surprisingly well, providing a neutral-flavored but more nutrient-dense companion to all sorts of dishes. We found that the key was to blitz the florets in a food processor until transformed into perfect rice-size granules. To make our cauliflower rice foolproof, we worked in batches, making sure all of the florets broke down evenly. Next, we needed to give our cauliflower a boost in flavor; a shallot and a small amount of broth did the trick. To ensure that the cauliflower was tender but still maintained a rice-like chew, we first steamed the “rice” in a covered pot, then finished cooking it uncovered to evaporate any remaining moisture. Our faux rice cooked up pleasantly fluffy, making it the perfect accompaniment to any meal.
Steps
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1
Done
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Working in 2 batches, pulse cauliflower in food processor until finely ground into ¼- to ⅛-inch pieces, 6 to 8 pulses, scraping down sides of bowl as needed; transfer to bowl. |
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2
Done
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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 ¾ teaspoon salt. Cover and cook, stirring occasionally, until cauliflower is tender, 12 to 15 minutes. |
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3
Done
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Uncover and continue to cook, stirring occasionally, until cauliflower rice is almost completely dry, about 3 minutes. Off heat, stir in parsley and season with salt and pepper to taste. Serve. |
