Wednesday, June 22, 2011

Cauliflower Pilaf

Using cauliflower as an alternative to rice is nothing new to some people but perhaps I can offer what I think is the best way to prepare it.  I have never liked cauliflower cooked or raw and have heard the same from many others, so why not mask the taste as much as possible?  This is a recipe inspired by my sister, who proved to be quite a primal chef while putting me up for the last couple weeks at her place in Encinitas, CA.  (Sidenote: Jimbo's is a great place to shop for most of your primal needs if you live in that area.)

Cauliflower Pilaf
1 head organic cauliflower
10 or more cloves of roasted garlic (I roast my own)
handful organic fresh parsley
4 tbs. bacon grease (or organic butter)
4 organic green onions
1 cup organic broth (doesn't matter what kind - I make my own stock)
sea salt and pepper to taste
organic no-salt seasoning

Grate the head of cauliflower or put it into a food-processor until it has the same consistency or size of rice.  Chop your green onions, roasted garlic and parsley and throw them into a skillet with the bacon grease.  Add the cauliflower rice and seasoning.  *I used a grill seasoning mix and a couple dashes of hot sauce for an extra kick.
After the pilaf is getting a little color (it won't turn yellow- this happens to be the color of the cauliflower we used) pour the broth in the pan and let it soak into the mix.  That's it!

You really can use any kind of veggies or seasoning you want.  The key to the recipe is really the butter or bacon grease giving it that meaty flavor.
The bar-b-que chicken thighs are a recipe passed down from my fiance's family, so I will let him post that one.

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