170204 - Cooking With Louisa

It can be tough to remove old standbys from our diets, or even just to cut back on them. I grew up on potatoes and rice and love them both. I'm trying to up my vegetable intake, but I've learned that if vegetables are just steamed without any pizzazz, I'm loathe to eat them.

Cauliflower continues to be one of my favorite veggies because it's a blank palette. It doesn't taste like much on its own, but it takes on other flavors really well. It's pretty easy to turn raw cauliflower into "rice" in the food processor, or you can buy bags of pre-riced cauliflower! They've been spotted at Costco, Sprouts, and even King Soopers.

This recipe is easy, reheats really well, and elevates cauliflower to the level of rice (which is a pretty high level in my mind). Try using different spices if you're not a turmeric lover, though I suggest choosing something with a bright and festive color...it makes it more exciting to eat!

Cauliflower "Rice"

4 c "riced" cauliflower
2 T Kerrygold butter
1/2 medium yellow onion, minced
2 cloves garlic, minced
1/2 T turmeric
3-4 T water
Salt and pepper to taste

1. Heat butter over low-to medium heat in large saucepan.
2. Add onion and sauté until translucent. Add garlic and turmeric and heat until fragrant/you can smell the garlic.
3. Add cauliflower and water, raise heat to medium, and stir all together until you see steam.
4. Add salt and pepper to taste. Allow to cool before refrigerating.

(Note: These instructions are predicated on the idea that you are meal prepping and will be reheating this cauliflower later. If you want to eat this right off the stove, add 2-3 T more water at step 3 and cook over medium heat until fork tender. Otherwise, reheating on the stove or in the microwave will cook this all the way through.)