Basic Cauli Rice / Cauliflower Couscous
How to make Cauli Rice interesting and tasty? Just cook it in your favorite meat drippings or add butter. I definitely need some meat in my Cauli rice or else I wouldn't enjoy it.
Basic Cauli Rice / Cauliflower Couscous
How to make Cauli Rice interesting and tasty? Just cook it in your favorite meat drippings or add butter. I definitely need some meat in my Cauli rice or else I wouldn't enjoy it.
Open in Cookpad AppSteps
- 1
Cook your meat first in a pan. I used a salty-garlicky sausage link called longganisa in the Philippines. This sausage gives out a lot of drippings that will definitely make the cauli rice tasty. Another good option is bacon or prosciutto.
- 2
Romove your meat from pan and ser aside. Lower the heat, sauté the onions then add the garlic.
- 3
Roughly chop your meat and add to the pan. Sauté with the onions and garlic.
- 4
How to prep the cauliflower: wash and dry it well using a towel. Cut into florets. Separate the stalks and remove the non-edible green leaves of course. You can use the stalks connected to the flower heads, just make sure to mince well. I used a chopper/mincer machine this time, faster! After mincing, let it air dry or squeeze through with a paper towel. We need to dry it or else it will become mushy after cooking.
- 5
Add portion by portion to your pan with the garlic-onion-meat. Season with salt and pepper. I added butter when the drippings were absorbed fully, and started looking dry. Keep mixing until everything is cooked.
- 6
Garnish with a sunny side up or scrambled egg strips. Garnish with parsely or green onions on top. I used bell pepper, it's what I had in the fridge.
- 7
Flavored Cauli Rice- I tried a Nasi Goreng paste. Normally it's used on rice, but it worked well with the cauli rice too. Just add a small amount, mix well.
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