Cauliflower "Rice" Perfected

All the testing is done. I've made all the mistakes that you might have and now you can follow my tips and this recipe and get it right from the start. 

cauliflower rice

1. Use your food processor's shredding blade.

I started my recipe testing using the S-shaped blade (Sabatier blade, apparently that's what it's called). I had to process the cauliflower in small batches, pulse each one, then pull out the leftover larger chunks and scoop out the riced cauliflower. Then do it all over again for the next batch. It was tedious. When I switched to the shredding blade, all I did was cut the cauliflower in chunks that fit into the feeder tube, then put them all through the shredder. It was a breeze!

2. Don't let your cauliflower sit.

I'm a big fan of any do-ahead prepping. In the case of cauliflower, the less time before you cook it, the better the flavor and texture. I also found that when I "riced" the cauliflower too far in advance, I lost quite a bit of volume. Even more so than just your normal cooking-veggies-loss-of-volume. 

3. Double the recipe.

Mostly because it's so delicious, but also because like most vegetables, this cauliflower will cook down. See number 2 above.

4. Get creative.

I know you've seen the cool recipes. Cauliflower can handle some strong and interesting flavors, think buffalo cauliflower bites, cauliflower pizza crust and cauliflower cheesy tots. This cauliflower "rice" can morph into fried rice with a little chicken, some peas, carrots, onion, garlic and soy sauce. Or, a pilaf, by adding some chopped dates and toasted pine nuts. 

cauliflower rice

Cauliflower "rice" pilaf with toasted pine nuts and chopped dates.

Cauliflower "Rice" (Vegan and Gluten-free)

serves 4

Ingredients

  • 1 large head, fresh cauliflower
  • 2 tablespoons olive oil
  • 1-2 cloves garlic, minced
  • 1 teaspoon kosher salt

Directions

Cut cauliflower into small florets (sized to fit through your food processor's feeder tube). Attach the shredding blade to your food processor and feed the head of cauliflower through to "rice" it. Preheat a large non-stick saute pan with 2 tablespoons of olive oil. Saute the "riced" cauliflower over medium heat for 20 minutes, stirring occasionally. Add the kosher salt and check for seasonings. Serve hot or warm.

Slow Cooker Tomatilla Beef

This has quickly become a go-to dinner recipe for our household. The tender, flavorful chuck roast is as good over rice as it is tucked into corn tortillas. I get a little help from Herdez cooking sauce, but in a pinch any salsa will do. Chuck roast, which is widely used for pot roasts, cooks down in the crock pot beautifully. The fat renders and the meat becomes fork-tender. 

slow cooker tomatilla beef

Slow Cooker Tomatilla Beef

Serves 6

Ingredients

  • 2 lbs, beef chuck roast, cubed into 2 inch pieces
  • 1 onion sliced
  • 4 cloves garlic
  • 1/4 cup Herdez "Tomatilla Verde" Cooking Sauce
  • 1 tablespoon ground cumin
  • salt
  • pepper
slow cooker tomatilla beef

Directions

Preheat large skillet over medium high heat. Remove excess moisture from cubed beef with paper towels. Liberally salt and pepper the beef. In two to three batches, brown beef in skillet. Do not crowd the pan! Remove beef to slow cooker/crock pot as you brown it. 

Add the sliced onions and garlic to the pan and saute 5-8 minutes, until onions are translucent. Add the onions and garlic to the slow cooker, pour in tomatilla cooking sauce and cumin and stir to combine. Cook on low for 9 hours. 

Remove beef, onions and garlic and allow to rest 10-15 minutes before serving. Pour cooking juices into a gravy strainer and remove excess fat. Reserve juice for serving with the beef. Serve over rice and beans or in corn tortillas.

slow cooker tomatilla beef