The Best Caulirice with Fresh Herbs and Arugula
This AIP compliant delicious caulirice will effortlessly take the place of starchy side dishes at your next meal
Equipment
- cast iron pan
- kitchen towel
- large bowl
- blender, grater or chopper
Ingredients
- 1 head of cauliflower
- 2 tbspns olive oil extra virgin
- 2 tbspns fresh lemon juice you can used 2 tbspns ACV as substitute
- 1/2 red onion finely chopped
- 1 clove garlic finely chopped
- 1 2" knob of ginger finley chopped
- 1 tspn pink salt no iodized salt
- 1 cup fresh arugula well chopped
- 7-8 leaves basil and/or flat parsley chopped
Instructions
Cauliflower
- Wash cauliflower, peel leaves and cut in half
- Remove thich trunk stem from the middle of each side
- Cut into florets
- Grate or Blend florets into very small pieces, until it looks like rice
- Place caulirice into kitchen towel and make sure to squeeze and liquid out
Cooking
- Heat cast iron pan and add 1 tbspn oil
- Add chopped ginger and garlic and sautee for 30 seconds
- Add caulirice and cook for 7-8 minutes, stirring often
- Remove from heat and set aside
Seasoning for the Caulirice
- In a large bowl, combine 1 tbspn oil, 1 tspn pink salt, basil, lemon juice or ACV and red onion
- Toss in caulirice and stir well
- Add arugula and mix some more
- Taste salt and add more if needed
- Enjoy! Keeps in the fridge for 2 days