I’ve always really enjoyed cauliflower but I rarely ever buy it for the house. I was fairly devastated upon learning that rice was out for Whole 30 but I am happy to see that this doesn’t count as a paleo treat, just as a way to prepare the cauliflower that resembles rice as a side dish. I only made a single head of cauliflower for my first attempt but I plan on doubling or tripling that in the future to make enough in advance for other meals, the whole thing is nearly gone already.
Don’t be fooled by this “rice” however. It doesn’t act like normal rice. Don’t expect it to soak up a sauce or to use it to make sushi. Leave that job to real rice, when you ever do get to have it.
2 tbsp coconut oil
1 small white onion, diced
1 head of cauliflower
I use a food processor for this, however, you may use a grater and perform the shredding by hand.
I do not recommend the latter method.
Wash the cauliflower and pat dry. Trim the leaves and quarter the cauliflower.
Cut off the florets leaving the dense stem. Discard the stem. Roughly chop any large clusters of the florets.
Heat the coconut oil in a skillet or saucepan large enough to fit all the cauliflower in once it is processed. Add the onion over low heat and saute.
Add a generous portion of the cauliflower to the food processor and pulse until the cauliflower is shredded. If you have more than will fit in the food processor at once whole, empty the cup and start again with the next batch of whole cauliflower. Do not keep adding cauliflower to the cup and pulsing. The cauliflower you have already chopped will start to get mushy, leaving you with a mess of pulverized cauliflower and not the light texture we are going for.
Add the riced cauliflower to the skillet and cook the cauliflower for 6-8 minutes, stirring gently but frequently enough to prevent the rice from browning or sticking.