Filipino Garlic Cauliflower Rice Food

FILIPINO GARLIC CAULIFLOWER RICE

Steps:

• Heat butter in a large non-stick skillet over medium low heat. Whisk the egg in a small bowl with a dash or salt and pepper. Pour the egg into the skillet, stir to break it up, and cook until it is just set. Remove the scrambled egg from pan and set aside. Add oil and garlic. Cook, shaking the pan or stirring the garlic often until the chips are just slightly golden brown and crispy. Using a slotted spoon, remove the garlic to a paper towel lined plate, reserving the oil in the pan. Set garlic chips aside for later. Increase heat to medium. Add one teaspoon of sesame oil to the pan with the garlic-infused oil. Stir cauliflower rice occasionally until it is cooked through, about 5 minutes. Salt to taste. Remove from heat and toss with reserved scrambled egg, scallions, remaining sesame oil, sesame seeds, and half of the garlic chips.Transfer cauli-rice to a bowl or platter. Sprinkle with cilantro, additional sesame seeds and remaining garlic chips.

GARLIC HERB CAULIFLOWER RICE

Steps:

• To turn a head of cauliflower into rice, there are two options. Use a food processor or use a box grater.
• If using a food processor, cut the head of cauliflower into medium chunks and remove the core. Working in batches, add the cauliflower to the bowl of a food processor and pulse until the cauliflower is broken down into very small bits that resemble rice (see photo above).
• If using a box grater, cut the head of cauliflower into quarters and remove the core. Use the medium-sized holes to grate each quarter into small bits resembling rice.
• Optional step, for the best cauliflower rice, before cooking, transfer the riced cauliflower to a clean dish towel and press to remove excess moisture.
• Add the almonds to a large skillet over medium heat. Stir the almonds around the pan until they are fragrant and lightly toasted, about 3 minutes. Keep a close eye on the nuts since they do toast quickly. Transfer the toasted almonds to a bowl and save for later.
• Return the skillet to the heat and add the butter. When the butter is melted and bubbling, stir in the garlic. Cook the garlic, stirring it around the pan, until fragrant, about 30 seconds.
• Add the cauliflower rice, salt, and a few grinds of black pepper. Cook, stirring every once and a while, until the cauliflower rice is crisp-tender and starts to turn light brown in places, 7 to 10 minutes.
• Take the skillet off of the heat, and then stir in the fresh herbs, lemon juice, and toasted almonds. Taste then adjust with additional salt, pepper or lemon juice.

CAULIFLOWER RICE (BIRYANI-STYLE)

Steps:

• Process cauliflower florets in a blender or food processor until broken into small pieces about the size of rice.
• Heat butter in a skillet over medium-high heat; add cauliflower rice, garlic, cumin, coriander, garam masala, turmeric, ginger, cayenne pepper, salt, and black pepper. Cook, stirring occasionally, until cauliflower is softened, about 10 minutes.
• Remove skillet from heat and add lime wedges and cilantro.

GARLIC AND HERB CAULIFLOWER RICE

Steps:

• Cut the cauliflower into large florets. Transfer to a food processor, in batches if necessary, and pulse until the cauliflower resembles rice. Pour into a medium bowl. You should have 3 1/2 to 4 cups of cauliflower rice.
• Heat a large nonstick skillet over medium heat. Add the ghee and garlic; cook, stirring, until the garlic is golden and fragrant, 1 to 2 minutes. Next, add the cauliflower rice. Cook, stirring often, for 5 minutes. Once the cauliflower rice has softened and is lightly golden, remove from the heat and season with salt and pepper. Stir in the 3 tablespoons dill, 2 tablespoons chives, and 1 tablespoon parsley. Taste and add more salt and pepper, if desired.
• To serve, scoop the cauliflower rice into a shallow bowl and garnish with more herbs and black pepper.