|Our finished Cauliflower rice with Tomato we fire roasted with just a chimney starter!|
With my special chimney starter cooking technique, which you can view in a separate posting, a fresh head of cauliflower was wood fired for a charry flavor. Now, it’s time to take this fabulous flavor and marry it to tomato and spice in a cauliflower rice dish that can be consumed as a main course or a fabulous side dish. A simple recipe that’s full a flavor that you’ll want to enjoy again and again. Plus, you’ll enjoy the added benefits of this super nutritious food due to its low saturated fat and cholesterol and high vitamin and mineral daily needs.
After tenderizing my fresh head of cauliflower on the hot coals of a charcoal fire, I’m going to turn this into a cauliflower rice dish that features tomato, feta cheese and just a hint of jalapeno pepper.
To start, cut your cooked cauliflower steaks into smaller florets and place half in a food processor with a standard blade. Pulse the cauliflower until it is reduced to rice-like particles. Remove from the processor bowl and add into a pot. Continue to process the remaining cauliflower in the same manner. You’ll see the tiny flecks of the charred goodness easily if you’ve prepared white cauliflower. Keep in mind, that one head of cauliflower will produce nearly two quarts of rice before the other ingredients are added, so this can comfortably feed 6 as a side dish or 3-4 as a main entrée.
Tasting Notes: If you care for additional spicy notes, feel free to pulse in some fresh ground pepper or pepper flakes. Just be sure to reduce the amount of fresh hot pepper in the cooking section.
Once the cauliflower rice is made and in the pot, it’s time to add the other ingredients. Start by adding 2 cups of diced tomato and one finely chopped jalapeno pepper. Pour in ½ cup of broth – I’m using bone broth – and stir well. You can adjust the moistness of the finished rice by adding more broth. Add ¼ cup of feta cheese just before serving, allowing the cheese to be heated just a couple of minutes.
Once sampled, you’ll taste the meaty char flavor from the coal cooking technique that is balanced so well by the sweet tomato and slight kick of the spicy pepper. This is hearty enough to eat as a main meal or the perfect accompaniment to your favorite animal protein. Just think what the festive colors can do for this dish if you’re lucky enough to find yellow or purple varieties of cauliflower. [#cauliflowerrice]
Tasting Notes: There are so many variations to cauliflower rice. Use seasonal ingredients to guide you. Options: curry powder, honey, Dijon mustard, & butter; asparagus, mushroom, basil, & coconut milk; black beans, tomato, corn, onion & Verde sauce.