I’ve always felt a little meh about celery, yet I seem to always pick it up at the grocery store. I like it to make chicken stock and chili, but other than that, what is there to do with it? Well, I’ve come up quite the celery-friendly recipe for you guys. This rice dish is my new favorite way to eat celery, and thank goodness for that, because I somehow ended up with a ton of it in the fridge. It’s quite possible that I’ll be making this every day for the next two weeks. Tell me I’m not the only one that becomes obsessed with a certain dish and eats it over and over again? Yes? No? It’s what I do, and well–I ain’t sorry.
One of the reasons why cauliflower works so well as a rice substitute is because it absorbs flavors very easily, making it a gift to low-carbers and paleo-goers from the culinary gods. Cauliflower on its own is fine and dandy, but it’s nice to eat something that looks and tastes like rice that is a bit more nutrient-dense and lower in carbohydrate. For reference, an entire pound of cauliflower florets has 15 net carbs while a cup of cooked white rice has around 44 net carbs. That’s quite a difference. I have had so many people tell me that they actually prefer the cauliflower rice over regular rice, and that’s saying a lot because these comments have come from bonafide vegetable haters! The trick to making cauliflower rice not taste like cauliflower is to process it finely, (ie don’t leave any big chunks of cauliflower in your mix), and to make sure it’s thoroughly cooked through. Give it a hot minute to allow all the flavors to come together and let it cook on the stove for a few minutes. You will taste the difference, and your dinner mates will be muy impressed with your cauliflower rice sorcery.
You’ve probably come across several ways to “rice” your cauliflower. I’ve tried using a grater with fresh cauliflower, but it’s taxing on my hands and takes longer. I’ve tried using a larger food processor, but I find that it tends to leave larger chunks that I have to re-process. What I like best is using a small food processor, and it fits nicely in a small kitchen drawer for storage (a plus for apartment dwellers like me!) Experiment with different methods and see what you prefer. A bonus for me is that you can also easily travel with a small food processor (and yes I do that for trips!) Let me know in the comments your favorite/easiest way to rice cauliflower.
I had this rice for dinner last night with some curried chicken (recipe coming soon), and well, we had no leftovers. Looking for a meatless Monday dinner option? Serve up this rice with some fenugreek flatbread. Healthy good eats on the cheap!
- Microwave cauliflower for 8 minutes, let cool for 1-2 minutes, and then process in food processor. Set aside.
- Warm a pan over low-medium heat with with olive oil or ghee. Once pan is hot, add celery, cinnamon stick, cloves, and fennel seeds. Cook for 5 minutes, stirring pan occasionally and then lower heat to low and let cook for an additional 5 minutes.
- Add water, turmeric, salt, ginger, garlic cloves, mint leaves, jalapeño, and green onion to blender or food processor and blend on high for 30 seconds.
- Add cauliflower rice to pan and cook for about 1 minute, mixing cauliflower well.
- Add blender mixture to pan. Increase heat to medium-high and cook for about 5 minutes.
- Remove cinnamon stick and cloves prior to serving. Garnish with mint leaves (optional).