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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, let’s talk about 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 pasta 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 on board 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 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 chillier months, it can easily adapt to the warmer weather, giving you that light and fresh flavor.
Ingredients: Yields 3 cups
Above – I wanted to show you the textures of the ingredients before I mixed them. Below… all mixed up. :)
I like to make a dish with the cauliflower ‘rice’ that resembles Chinese fried rice. I just add either grated or matchstick carrots, finely diced green onions, sesame seeds, finely diced ginger, and garlic. A little apple cider vinegar or lemon juice sweetened with agave nectar or stevia gives it a sweet and sour flavor. the longer it sits, the better it gets!
Oh Alta, that sounds divine. :) Thank you for sharing that. I might have to give that a whirl myself. I find that raw savory dishes increase with depth of flavor when they have time to meld together. Be well and blessed! amie sue
I am really enjoying your savory recipes. I am not a big sweet eater. Plain fruit fills that Bill for me. So thank you for giving me ones like this. I always Pin them. And usually tweet them as well.
Your welcome Bridget. My site has always leaned more to the sweeter side of things… (guilty hehe) But as the seasons shift so do my cravings… so I too am thankful for my savory dishes. :) Thank you for spreading the “health” to others! Have a wonderful weekend, amie sue
Hello Amie-Sue,
This recipe is wonderful!! and so versatile, I added some fresh coriander and served it with your Chilie recipe, wow there is no limit to your wonderful creations!
Thank you!
Good morning Nathalie,
I am sorry that it took me a bit to respond to you. I have been on a “walk about” for the past 6 weeks (see blog posting). I am not fully integrating back into things but I wanted to start tackling some of the questions that have been collecting. :) All that to say, I appreciate your patience with me. :)
I am so happy that you enjoyed this recipe and that you are enjoying my site. Please keep in touch and you try more recipes. :) Have a blessed weekend, amie sue