Regardless of my best objectives, I’ve constantly discovered cauliflower rice to be a little a frustration. There’s absolutely nothing amazing about consuming a bowl of mush, specifically when there is real rice to be had. I’ll confess to a couple of flirtations with Trader Joe’s frozen cauliflower rice a number of years earlier, however that relationship ended when I recognized I’d rather be consuming my cauliflower basically any other method—specifically roasted in a blazing hot oven till each floret is caramelized and crispy. Then Lauren Schaefer established a cauliflower rice pilaf that revealed me the light.
Schaefer’s weeknight-friendly dish taps a couple of crucial active ingredients—sliced up almonds, golden raisins, scallions, ground cinnamon—to provide riced cauliflower that much-needed remodeling. “It’s the very same principal with salads: You desire something crispy, something salty, and something fresh,” she states. “I see cauliflower rice in everybody’s carts at the supermarket, however I seem like it’s something you consume alone—however I believe anything you consume on your own, you ought to feel happy to consume with other individuals.” You can turn a plain old head of cauliflower into “rice” by pulsing pieces in a food mill, however I reside in a New york city City apartment or condo with very little counter area (read: restricted devices), so I simply purchased it pre-made at Trader Joe’s. It was time to provide those frozen bags another possibility.
The remodeling started by toasting sliced up almonds in a swimming pool of ghee. The abundant, buttery odor offered me hope. These nuts ought to be golden brown, not charred brown, so I took them off the heat as quickly as they began to look golden and let them complete cooking as they cooled. Then I included cinnamon and red pepper flakes and put the entire delicious-smelling mix into a huge bowl. Next I heated up a bit more ghee because very same pan, sautéed some sliced up scallions and golden raisins, and included the cauliflower. A little steam launched, no big deal, however quickly the aromatics and cauliflower turned into one unified mix. I put the entire thing into the huge bowl and tossed till the cauliflower rice was totally covered in spiced ghee. Then I topped the pilaf with sliced up scallion greens and took a bite. Easily, I was a cauli-rice transform.
The buttery mix of warming spices covered each cauliflower crumb, which were studded with cozy fragments of almonds and sweet pops of sliced raisins. It was a very soothing bite. I chose to serve the pilaf with homemade yogurt flatbread (I’m plainly not attempting to quit carbohydrates) and quick-pickled cucumbers, however I’m currently preparing to serve it with a roast chicken for a simple supper celebration. It’s a veggie meal and a starchy side all in one—plus I’m itching to share this cauliflower rice treatment with my pals. It’ll make them followers too.