I like flexible recipes, this recipe is quite flexible. We eat low-carb in our house; this recipe was developed out of a need for a rice substitute – it is easiy adapted to any cuisine, just add spices that complement your meal. We especially like it with curries.
Ingredients: [‘head cauliflower’, ‘olive oil’, ‘red bell pepper’, ‘celery’, ‘leeks’, ‘garlic cloves’, ‘sodium-free chicken broth’, ‘sodium-free vegetable stock’, ‘lemon pepper’, ‘seasoning salt’, ‘fresh parsley’, ‘water’]
Quantity of Ingredients: [“1 small head cauliflower”,”2 teaspoons olive oil”,”1 red bell pepper”,”2 -3 stalks celery”,”1 large leeks or 1 large onion”,”2 garlic cloves, more if desired “,”1 tablespoon sodium-free chicken broth”,”1 tablespoon sodium-free vegetable stock”,”1 teaspoon lemon pepper”,”1 teaspoon seasoning salt or 1 teaspoon salt, to taste “,”1 tablespoon fresh parsley, chopped “,” water, as needed “]
Number of Servings: 4
Steps: [“In a food processor, chop the cauliflower until it looks like ‘rice’, remove and set aside.”, ‘In food processor chop one seeded red pepper, the celery, garlic and the onion.’, ‘If using the leek, slice the leek in 1/2 inch slices.’, “Heat oil in non-stick saute pan, add the vegetables, and stir over medium heat until the vegetables start to ‘weep’ and release some of their liquid.”, “Add the spices and set heat to low, cover and cook until ‘rice’ is the desired consistency. Add small amounts of water, if needed.”, ‘Delicious on its own or as a base for curry or ragouts.’]