Cauliflower rice

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Cauliflowered rice can be good. Or it can be confused. The first time I made it, I followed the instructions to grate the veggie for fine, rice-like kernels. However, it seemed like much crumbled off onto my cutting board and it took forever to grate a whole head. Vitamix to the rescue!

On setting 1, low pulse, it’s possible to chop a few cups of florettes at a time into a beautiful flurry of potential rice nodules.I like flavor, so minced onion, parsley, grated garlic, pepper and sea salt are added to taste. Depending on what else you serve, cilantro, scallions, chervil or thyme may work in lieu of the parsley aforementioned. Tonight, we got pork-jalepeño-cheddar sausages. They make them fresh at our local market. I typically boil them to cook through, then quickly grill them for a few minutes before serving.

I use lard to fry and steam the minced onion, then chicken broth to flavor when I add the cauliflower. Slow cooking is fine with cauliflower. Moistening until almost ready to serve is key to a cooked through “rice”, but dry frying until the water evaporates is nice so it becomes texturally acceptable and not gritty. Taste as you go to try different levels of done-ness. I think mine took about 30 minutes in an enamel bottomed Le Crueset pot.

How do you make cauliflower rice? With creativity!
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