I know I have posted a version of cauliflower rice before. It was an extremely delicious, Asian, “fried rice,” only cauliflower style. 😉 It was amazing. One of my favorite things ever! But sometimes you just need a simple, quick rice substitute, not packed with too much flavor…since rice is usually the base for something more rich. So here is a little treat for you in those times! A healthier alternative to rice, a great way to sneak in veggies…and literally takes just a few minutes! I am so thankful to Abel James for opening my eyes to just how easy this can be!
So, here’s what you need:
1 Head Cauliflower, chopped into florets
Salt and Pepper
And here’s how you do it:
Place cauliflower (in batches if needed) into a food processor, and pulse until it is about the size of rice. Alternately, if you have a grater attachment to a KitchenAid, that works well too!
Dump into a large microwave safe bowl. (I know…its crazy right?! I am usually not a believer in using the microwave for anything other than warming up left overs or melting butter…but this works so well!) Microwave for 5 minutes. Carefully remove, stir, and season to taste with salt, pepper, and garlic powder. If needed, return to microwave in minute increments until “rice” is softened and a nice texture for your purposes. I usually have to cook an extra minute or two over the suggested 5. 🙂
Serve hot under your favorite dishes! My serving suggestion will be up soon! I used it for…drum roll please…Grain Free Fish Taco Bowls! Soooooo good!!
My new favorite side dish! Yay!! I have loved roasted cauliflower for some time now. But to add chickpeas…and then smother it in a tangy (but not too spicy) Dijon sauce…perfection! I didn’t know I could love a side dish this much, ahhhh! It’s taking all my self control not to make it over and over again! That’s the hard thing about being a blogger. There aren’t enough days in a week to discover new recipes for your followers and still repeat all your favorites.
But anyways. Back to my love for this dish. The wonderful thing is, it’s got a version of my home made salad dressing in it!!So I get the flavors I love, but in a different way. A warm, comforting way! Thank you for the idea, thewheatlesskitchen.com!
Enough talk! Here’s what you need!
1 Head Cauliflower
1 Can Chickpeas (15 oz)
2 Tbsp Dijon Mustard
3 Tbsp Olive Oil or Melted Grass Fed Butter
1.5 Tbsp Vinegar (Husband loves Red Wine, I love Apple Cider!)
Salt and Pepper to taste
Your favorite fresh herb for garnish
And here’s how you do it:
Preheat your oven to 400*
Prep your ingredients…rinse your cauli and cut it into florets, drain and rinse your chickpeas, etc.
Coat your cauli and chickpeas with 1 Tbsp of your oil or butter substance of choice. Place on a foil lined baking sheet and cook for about 45 minutes, turning a few times to get everything nice and evenly browned. (Brown is good!)
While you wait, whisk together the rest of the ingredients.
When cauliflower and chickpeas are tender inside and have a nice crisp brown on the outside, take them out and toss with the sauce. Serve hot along side a protein and listen to all the happy tummies at your table! Yay!!
I wish the pictures did this justice!
Chopped Cauliflower and chickpeas getting ready to roast in a 400* oven!