Can't Miss Cauliflower Rice Recipe!

Can't Miss Cauliflower Rice Recipe!

Posted by The Flavor Chef on Jul 7th 2017

Cauliflower is a powerhouse vegetable that should be a regular staple in your diet. It's good for your heart, good for your brain, and good for your digestive system. It's packed with vitamins, minerals, and antioxidants. It helps fight cancer and inflammation. Read on below for a can't miss cauliflower rice recipe from The Flavor Chef, Lance Roll!

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Love is The Ultimate Spice!

Cauliflower Rice
Makes 6 to 8 Servings (about 1 cup each)

1 head cauliflower, any size 1 tablespoon coconut oil or ghee
1/4 cup The Flavor Chef Chicken Bone Broth Sea Salt (to taste)
1 teaspoon turmeric 2 tablespoons nutritional yeast flakes
Fresh parsley or cilantro minced (for garnish)

  1. Cut the cauliflower into large pieces: Cut the head of cauliflower into quarters, then trim out the inner core from each quarter. Break apart the cauliflower into large florets with your hands. If the core is tender, you can chip it into pieces and add it with the florets.
  2. Transfer the cauliflower to a food processor: Transfer the cauliflower to a food processor. Don't fill the food processor more than 3/4 full; if necessary, process in two batches.
  3. Pulse the cauliflower until completely broken down: Process the cauliflower in 1-second pulses until it has completely broken down into rice-sized granules. (If no food processor, you can also grate the florets on the large holes of a box grater.)
  4. Pull out any unprocessed pieces: Some florets or large pieces of cauliflower might remain intact. Pull these out and set them aside. Transfer the processed cauliflower to another container and re-process any large pieces.
  5. Cook the cauliflower rice: Warm a tablespoon of coconut oil or ghee in a large skillet over medium heat. Stir in the cauliflower and sprinkle with a little salt. Add the bone broth. Cover the skillet and cook for 5 to 8 minutes, until the rice is as tender as you like.
  6. Add the turmeric, yeast flakes, and sprinkle with parsley or cilantro.
  7. Use or serve immediately. Leftovers keep well in the refrigerator for up to 5 days.