How did THAT happen?  The coolers at Community FoodBank are home to more than 11,000 pounds of cauliflower and cauliflower-broccoli mix this week.  If that sounds like a lot of cauliflower, it is!  This flower bud from the mustard family is more versatile than as a steamed side dish or a vehicle for cheese sauce.  The accompanying recipe offers a quick, simple way to use cauliflower while shaving off a load of carbohydrates at the same time.

[Recipe] Cauliflower “Rice”
 

Ingredients

  • 1 large head cauliflower 
 Instructions
  1. Wash and thoroughly dry cauliflower, then remove all greens and cut into 4 even sections (see photo).
  2. With a box grater, use the medium-sized holes (see photo – the side commonly used to grate cheese), or a food processor with the grater attachment, to grate the cauliflower into the size of rice, leaving any large, tough stems behind.
  3. Transfer to a clean towel or paper towel and press to remove any excess moisture, which can make your dish soggy.
  4. Once you have your cauliflower rice, it’s easy to cook! Simply saut√© in a large skillet over medium heat in 1 Tbsp oil. Cover with a lid so the cauliflower steams and becomes more tender. Cook for a total of 5-8 minutes, then season as desired (such as with soy sauce or salt and pepper).
  5. Use cauliflower rice in recipes that call for rice.    

 

Community Food Bank’s mission is to provide food, nutritional education and advocacy for our neighbors in need within San Benito County.

 

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