My sore throat is gone and my cough is clearing up, but whatever’s been festering inside of me has moved to my sinuses. The freezer is full to the brim with beef and chicken stew, thanks to my mom, who, in true Lutheran fashion, continues to make soup and brew multiple pots of coffee daily, even as temperatures climb into the ‘90s. I love soup but I need more volume to make my tummy happy, so I’m whipping up a batch of cauliflower rice today.
Some carb-phobic genius created this recipe back in the dark ages of Atkins, so I’m not sure to whom I owe credit. Cauliflower rice is a staple in my kitchen and can be used in place of rice in any recipe, as a base for curries, or enjoyed on its own with a pat of butter and some salt and pepper.
- Fat: Lard, butter, ghee, coconut oil, or some mix of these.
Grate cauliflower. Preheat skillet over medium-high and add fat to the pan. When fat is melted, spread it around and add the cauliflower. If you need a lot of “rice,” do this in multiple batches- you don’t want to have more than an inch of cauliflower in the pan; it will get soggy. After about a minute, toss the rice to coat it with fat. Let the cauliflower brown, tossing every 4 to 5 minutes. Serve hot.