I know I’m a bit late to the party, but I’d like to talk about cauliflower rice today. For those of you who haven’t heard, cauliflower rice is simply grated/processed raw cauliflower that (somewhat) resembles traditional rice. It can be substituted for regular rice (or other grains) in some recipes whenever a lighter, grain-free option is desired. I first tried making cauliflower rice last year, but it didn’t turn out very well. I processed it with the S-blade in my food processor and I ended up with a watery, over-processed mess. Not very appetizing. I gave up on the idea until recently when I decided to come up with a no-cook, raw tabbouleh recipe. Rather than using traditional bulgur or a pseudo-grain like quinoa (as in my Quinoa Tabbouleh With a Twist recipe ), I thought, why not see what happens with cauliflower rice? As it turns out, a quick Google search informs me that I’m certainly not the only one to try out this idea!
- 1 large cauliflower, leaves removed
- 1 pint (1.5 cups) grape or cherry tomatoes, sliced
- 1.5 cups fresh parsley, minced
- 1 & 1/4 cups finely chopped celery
- 3/4 cup cilantro, minced
- 2-4 green onions, thinly sliced (about 1/2 cup or more)
- 2 tablespoons hulled hemp seeds