Cauliflower makes a great rice substitute, but being white, it can look a bit bland. I like to add some extra colour and nutrition by adding greens.
Kale pairs really well with cauliflower, and is one of my favourites.
This recipe is not only paleo, it is gluten and grain-free and also AIP-friendly.
- 1 large head of cauliflower
- 1 large bunch of kale
- 1 onion
- 2 cloves of garlic
- 1-2 tbsp fat of choice (lard, tallow, bacon-fat or coconut oil are all good choices)
- ¼ cup of bone-broth – preferably homemade from grass-fed/pastured bones
- sea salt to taste
The first thing you need to do is to turn your cauliflower into “rice”. The easiest (and least messy) way to do this is to use a food processor. Cut the cauliflower into florets and place these in your food processor. Pulse it until it resembles grains of rice. You may need to do this in batches.
If you do not have a food processor, you can still make cauliflower “rice”, but it is a messy process – take a box grater and grate the cauliflower florets.
Take the tough stems out of the kale, and shred the green parts finely.
Peel and chop the onion. Peel and crush the garlic and chop finely.
Melt the fat you are using in a large skillet or a wok (I actually use a wok for this as it is bigger than my skillet).
Add the onion and cook over a medium heat until softened. Do not let the onion brown or burn. Toss in the garlic and add the kale. Now add the bone broth, and steam-saute the kale until it is tender.
Add the cauliflower and season well with salt.
Cook, tossing constantly until the cauliflower is heated through and is tender – about 5 minutes.
Serve at once.
This is a wonderful side dish that goes with pretty much anything.