These days it seems like everyone is following some type of diet. Vegan, gluten-free, paleo and vegetarian are all increasingly popular ways of eating, which can make it incredibly difficult to know what to serve at your next dinner party. My solution? Cauliflower rice!
Lately, I’ve been eating cauliflower rice by the bowlful. If you’re unfamiliar with cauliflower rice, it’s not actually rice at all but is made by pulsing cauliflower in the food processor until it resembles rice, then cooked on the stovetop until tender. It’s delicious on its own, but I like to dress my cauliflower rice up a bit with a handful of extra ingredients.
This version includes almonds, which have been soaked in water to soften them, as well as onion, garlic and spices. In its basic form, this recipe for Almond-Cauliflower Rice is paleo-friendly, gluten-free, vegan and vegetarian. Depending on what you’re looking for, here are a few ways to adapt this recipe to make it a meal:
1. Paleo and Gluten-Free Adaptation: Top the Almond-Cauliflower Rice with a grilled chicken breast, pork chop or small piece of steak.
2. Vegan and Vegetarian Adaptation: Stir in a can of drained black, kidney or white beans. Or, serve with a side of hummus.
Makes 4 servings
WHAT YOU’LL NEED
4 cups raw cauliflower florets
1 cup raw unsalted almonds, soaked in water 2 hours and drained
½ medium yellow onion, chopped
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper
¼ teaspoon ground sage
WHAT YOU’LL DO
Place cauliflower florets and almonds in the bowl of a food processor. Process about 30 seconds or until cauliflower and almonds are broken up into small pieces. Some slightly larger pieces of almond may remain. Stir in the chopped onion.
In large heavy skillet over medium heat, heat olive oil. Add cauliflower mixture to skillet along with garlic, salt, black pepper, cayenne and sage. Cook, stirring frequently 8 to 10 minutes or until cauliflower is cooked through and mixture is lightly browned. Serve hot.
What’s your go-to recipe for entertaining guests with special dietary needs?