Caramelized Cauli Rice

Treat a batch of cauli the same way you would diced onions, cooked over medium heat, in plenty of oil, until all moisture has evaporated. This results in delicate, nutty, buttery flakes packed with cauli.

One head of cauli yields about a cup of carmelized cauli rice, it makes sense to make a large batch.

You can use this stuff everywhere, add to a pan after cooking some meat or veggies to pick up all the flavor, add in some coconut sauce, pair next to some buttered fish or stuffed chicken. Add some grilled onions and whatever spices you have around.

Ingredients:

• 1 Med size cauli

• 1/3 c olive oil

• 1/2 tsp salt

• Try with some leeks, peas, lemon

• Or with sriracha, onions, garlic, coconut milk

Process

• Cut the cauli into small florets (save the stem and leaves in a freezer bag for later)

• Either chop finely, or place in a blender full of water and pulse a few times. Drain the cauli fully in a cheese cloth

• Add the oil into a large, wide pan, and once hot (spreads easily across the pan), add the garlic and salt. Slowly add in the other veggies, onions and leeks first, a pinch of salt with each new addition.

• Add in the cauli, cook over med-high heat stirring frequently about 15 min until golden.