I haven’t quite jumped on the cauliflower everything bandwagen, but I can eat a vat of it roasted. So I think I’ll be down with it. This may just be the thing all of our bean dishes are begging for.
- 1 head of cauliflower
- unfiltered sesame oil
Pull off the leaves and break the cauliflower into large florets, then rinse them well. Leave them in a colander to let all the moisture drain off or pat them dry with a paper towel.
you can grate your cauliflower florets, using a box grater works best.
Or you can process them in a food processor. Break the florets into smaller pieces, then put half of them in the large bowl of a food processor and pulse until finely chopped, then dump the rice out and pulse the remaining florets.
Heat a large skillet over medium-high heat and swirl around about a tablespoon of oil to coat the bottom. Once the oil has heated, add the rice and cook it for about 5 minutes, or until it’s softened and just beginning to turn golden brown.
Season with salt and pepper to taste.
Website Credit: http://www.ohmyvegies.com