Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Cauliflower Rice
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- #49491
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 pounds cauliflower, trimmed
4 tablespoons unsalted butter
2 cloves garlic, minced
1 teaspoon sea salt
2 fresh green onions, thinly sliced
freshly ground black pepper
directions
Grate the cauliflower, including the core, using the medium holes of a grater or the grater attachment of a food processor. With your hands, squeeze out as much water as you can.
Melt the butter in large, heavy frying pan over medium heat. Add the garlic and saute until the garlic sizzles. Add the cauliflower, sprinkle with salt and stir-fry until tender-crisp, 5 minutes to 8 minutes. The length of the time will depend on the cauliflower.
Stir in green onions and season to taste with pepper. Check the seasoning and serve.
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journey_7x7
nutrition data
Nutritional data has not been calculated yet.
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