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–+ servings

Quick Cauliflower Rice for Full GAPS

Quick high-heat cauliflower rice made from one head of cauliflower and coconut oil; pulse it briefly, then sauté until tender and separate.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 side servings
Course: Side Dish
Cuisine: GAPS
Ingredients Equipment Method Notes

Ingredients
  

Quick Cauliflower Rice
  • 1 head cauliflower leaves and hard core removed
  • 1 Tbsp coconut oil plain, unflavored
  • sea salt to taste
  • black pepper to taste

Equipment

  • Food processor with chopping blade or box grater
  • Wide Le Creuset Artichaut skillet or stainless-steel skillet
  • Flexible spatula
  • Measuring spoon

Method
 

  1. Remove the leaves and hard core from the cauliflower. Cut the head into florets that fit the food processor comfortably.
  2. Pulse half the florets in one-second bursts, about 10 to 15 times, until the pieces look like short rice grains. Transfer them to a bowl and repeat with the remaining cauliflower. Do not process continuously or the cauliflower will turn to paste.
  3. Heat the coconut oil in a wide skillet over medium-high heat. Add the riced cauliflower and stir frequently for 3 to 5 minutes, until tender but still separate. If the pan is crowded, cook in two batches.
  4. Season with sea salt and black pepper to taste. Serve hot.

Notes

Full GAPS side dish. The source does not give a yield; four side servings is a WFLI planning estimate from one head. Use brief pulses and stop before the cauliflower turns pasty. Serve at once for the best separate-grain texture.

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