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I am always ready for Fall to come. I love summertime, who doesn’t. But Fall instantly floods my body with a warmth that oddly enough causes goosebumps.
Waking up with a cold nose, snuggling deeper and deeper into the layers of heavy quilts… as I step out onto the wooden floor with my bare tootsie-pops, my feet cry for those warm fuzzy socks that are tucked in the far corner of the drawer… heading out the door, swaddled in layers of clothing, wrapping handmade scarves around my neck… sipping hot tea with my husband as we draw closer and closer to one another on the sofa, pleading with the crisp room air to stay away.
Goodness gracious, I sort of dazed out there. hehe I had to reel myself back in so I could get this recipe ready for you. I hope I didn’t lose you. :)
So, lets talk a little ingredients here. Cauliflower is the new kale if you ask me. More and more it seems that people are trying to avoid the starchy potatoes, rice and pastas in their diets… regardless of what their eating lifestyle might be. It used to be that this poor unloved veggie just got pushed around the plate and caused noses to wrinkle. But now it is steamed, baked, fried, mashed, “riced”, and made into sauces… it just never ends! I too am hopping onboard because I love cauliflower and always have, in any shape or form.
To “rice” cauliflower, it is just a matter of breaking it down to rice sized bits by either using a food processor, grater or in tight situations, a knife. To keep it raw, it can be eaten as is for a bit of a crunchier texture or you can pop it into the dehydrator for a few hours to soften it. The remaining ingredients that I added are to give the cauliflower rice a heartier flavor. By itself, it is a bright and light flavor. But again, for winter time, I want something substantial and wholesome. So even though I am talking about making this during the chiller months, it can easily adapt to the warmer weather, giving you that light and fresh flavor.
Yields 3 cups