I’m trying to cut back on my carb intake. This is very, very difficult for me as I LOVE carbs. LOVE CARBS.
So I’ve been experimenting with cauliflower lately. Cauliflower is a LOT more versatile than I’d ever given it credit for. With that versatility in mind, I decided to try to make a cauliflower version of my favorite seasoned rice. It turned out delicious! This is a great substitute for rice if you are trying to cut your carb intake.
1 medium head cauliflower
2 tablespoons extra virgin olive oil (EVOO)
2 cups chopped sweet onions (I use Vidalia)
1 1/2 teaspoons salt
3 tablespoons finely chopped fresh Italian parsley
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh tarragon
Heat EVOO in large skillet over medium-high heat. Add onions; sauté until translucent, about 3-5 minutes.
While onions are sautéing, wash and dry the cauliflower. Once dry, cut cauliflower in half and chop in a food processor until cauliflower is about the size of rice grains. Once complete, repeat with remaining cauliflower.
Add cauliflower to skillet with onion and 1 1/2 teaspoons salt. Reduce heat to medium low and cook (stirring regularly) until cauliflower is tender (but not mushy), about 10 minutes.
Remove from heat and fold in herbs. Season with pepper and more salt, if desired. Transfer to bowl and serve.