Cilantro Cauliflower Rice
Thankfully, I absolutely love cilantro & I even remember the first time I tried it (probably middle school or high school at a local Chili contest hosted by the Torrance Fire Department, if memory serves me correctly, ha).
This super simple recipe is great because it not only uses an entire bunch of cilantro (so, you don’t have to worry about wasting anything), but it is also a nice balance of vegetables & carbohydrates. I love the idea of cauliflower rice, but it is not super filling AND is not very cost-effective.
Pair this with your favorite Taco Tuesday meal or use as a base for your next bowl.
Professional tip:
Prep the cilantro green onion oil ahead of time and store in the fridge for up to 2 weeks or in the freezer for several months. You can also prep the cilantro cauliflower rice and keep it in the fridge for up to 5 days.
Ingredients:
1 c brown basmati rice
2 c water or stock
1 tbsp Salt, plus extra to taste
4 c Cauliflower rice, raw
¾ C favorite oil (plus extra to coat cauliflower)
1 tbsp Garlic powder
1 bu cilantro, leaves & stems, roughly chopped
1 bu green onion, roughly chopped
Directions:
Preheat oven to 400 degrees F.
Heat about 2 tsp of oil, such as olive or canola, on medium low heat in a medium size saucepan. Toast rice, until it becomes fragrant. Add water or stock and salt (to taste), and once it comes to a boil, reduce heat so that water is simmering. **Taste your liquid for salt (I normally aim for slightly saltier than I want the finished rice to be). Place a lid on the rice and set your timer for about 50 minutes.
Next, coat your cauliflower rice with enough oil. Season with garlic powder and a pinch of salt & place on an aluminum foil lined baking sheet. Roast in the oven for about 10 minutes, or until cauliflower is caramelized.
Meanwhile, place the roughly chopped cilantro, green onion, and a pinch of salt in a food processor, covered with about ¾ c oil and puree. You can also do this step by hand with a knife. Once pureed, set aside.
When your rice and cauliflower are both done. Mix together in a bowl or saucepan, off the heat, along with the cilantro mixture. Taste and if necessary, adjust seasoning. Enjoy!