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–+ servings
Ebonie Garnica

Cauliflower Rice With Coconut Oil for Full GAPS

A Full GAPS side from one large cauliflower head and half a tablespoon of coconut oil. Pulse into rice-sized pieces and stir-fry for three to five minutes until tender and separate. Four side servings; chopping and pulsing take additional time.
Print Recipe
Cook Time 5 minutes
Servings: 4 side servings
Course: Full GAPS, Side Dish
Cuisine: GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large head cauliflower leaves and tough core removed; chop to fit the processor
  • 1/2 tablespoon natural non-hydrogenated coconut oil one and a half teaspoons at 1×; divide this total between skillet batches if needed
  • sea salt to taste
  • black pepper to taste

Equipment

  • Ninja BN801 food-processor attachment with chopping blade
  • Knife and cutting board
  • Receiving bowl
  • Large stainless-steel or enameled cast-iron skillet
  • Spoon or spatula
  • Half-tablespoon measure or teaspoon and half-teaspoon

Method
 

  1. Remove the cauliflower leaves and tough core. Chop the edible cauliflower into pieces that fit the processor. If rinsed, shake or pat off excess water.
  2. Add half the chopped cauliflower to the Ninja BN801 food-processor bowl with its chopping blade. Pulse ten to fifteen times, about one full second each, until it resembles separate short rice grains. Tip into a receiving bowl and repeat with the other half. Do not process into a paste.
  3. Melt the measured coconut oil in a large skillet over medium-high heat and spread it across the surface. If cooking in skillet batches, divide this measured total between them.
  4. Add the riced cauliflower and stir frequently for three to five minutes until tender, with the pieces still separate. Use manageable batches if the pan is crowded.
  5. Season with sea salt and black pepper to taste and serve hot under a saucy main dish or alongside the meal.

Notes

Oil: Half a tablespoon is one and a half teaspoons at 1×. The complete 2× amount is one tablespoon. Divide the measured oil between skillet batches rather than adding a new spoonful each time.
Head size: Use one large cauliflower head at 1×. Head sizes vary, so no fixed bag weight or finished-cup volume is given.
Pulsing: Process half a head at a time with ten to fifteen one-second pulses, checking for separate rice-sized pieces. Stop before it becomes wet paste. A box grater's large holes can produce a similar coarse size by hand.
Cooking: Stir frequently over medium-high heat for three to five minutes until tender and separate. The card's five-minute Cook Time is the upper planning value, not the full preparation total.
Serving: Four side portions from the batch. Use under a curry or stew so the small vegetable pieces catch the sauce.
Other methods: Quick Cauliflower Rice uses one tablespoon oil per head. The separate steamed version adds water and covers the pan. Follow the quantities and method in the recipe you choose.
GAPS: Full GAPS after cauliflower and seasonings are introduced. No dairy, eggs or added nuts. Not early Intro stock-cooked vegetables or No-Plant GAPS.
Storage: Refrigerate cooked leftovers promptly in a covered container and use within three to four days. Warm gently in a skillet. Keep rice and sauce separate when storing leftovers.
Scaling: At 2× use two large heads and one tablespoon oil for eight side servings. Process in enough separate loads and cook in manageable skillet portions, keeping the same tender, separate-piece endpoint.

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