Ok, ok, I know. The whole gluten-free paleo food movement isn’t really your thing, and that’s totally fine! I won’t force feed you any particular diet plan or food choices. However, if you are trying to control your blood sugar, rice can be a hidden enemy! Enter: SUPER CAULIFLOWER!
JUST KIDDING! If you haven’t tried this yet, it’s worth the experiment.
Once you get it home, (and wash that beautiful head, the cauliflower, not yours silly!) Chop it into flowerets or just pieces and chunk it into your food processor, now; you don’t want it to be mush, just cut into rice sized pieces.
Now, in your favorite skillet (non-stick, stainless steel, cast iron, whatever) brown some butter. (over medium heat, melt evenly sized pieces of butter, stirring regularly. It will begin to bubble and foam, this is NORMAL and what we want. As it bubbles, the water is leaving, and the milk proteins are browning, watch it carefully to avoid burning!) Butter will continue to brown when you take it off the heat, and perfect brown butter can turn into burnt butter in seconds.
Toss your ‘riced’ cauliflower into the pan and spread into an even thin layer. Stirring every few minutes until it’s nice and toasty colored. It WILL dry and shrink, so make more than you think you need!
Serve your family, friends, strangers, etc some amazing, healthy ‘rice’ along side your amazing main dish. Enjoy!
Brown Butter Cauliflower Rice
- 1 large head cauliflower
- 1 Tablespoon grassfed butter
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- Cut cauliflower into florets/large chunks.
- Place cauliflower in a food processor in batches and pulse until it is rice-sized.
- In a large pan, over medium heat melt butter cut into evenly sized pieces, stirring regularly. It will begin to bubble and foam, this is NORMAL and what we want. As it bubbles, the water is leaving, and the milk proteins are browning, (watch it carefully to avoid burning!)
- JUST before butter is the perfect shade of brown; add the cauliflower, salt, and pepper, stirring to coat thoroughly, and spread to a single even layer.
- Stirring every few minutes until it’s nice and toasty colored. It WILL dry and shrink.
- After about ten minutes the rice will start to brown on the bottom, so you may have to stir more frequently.
- Cook for a total of about 15-25 minutes; judging by the color. It should be hazelnutty to pecan in color!
- Serve your family, friends, strangers, etc some amazing, healthy ‘rice’ along side your amazing main dish. Enjoy!