A delicious side dish of cauliflower 'rice' with tomatoes, red pepper and a mint-lemon dressing.
Loved this and my kids really thought it was rice! I was concerned, originally, that the rice would not "steam" just by putting it in a skillet, after shredding. But, much to my amazement, it did! I processed to rice size pieces and then added to skillet with a tablespoon + of sesame seed oil. Didn't have red peppers on hand, so chopped a few carrots and added that instead. Then, after the recommended 8-10 minutes or so, I added in half of a standard tomato that I chopped. Finally, I had roasted a chicken and had leftover lemon, olive oil, salt and pepper flavored juices and added that instead of recommend juices. Tasted amazing and can see this being amazing with ANY juices/spices/combos! I also added in a bit of fresh chopped cilantro, just prior to serving, for an herb and and b/c it was in my roasted chicken recipe as well. Overall, was VERY pleased with taste, texture and feel of this recipe! - 16 Apr 2014 (Review from Allrecipes US | Canada)
Delicious and filling! I felt super energized by all the veggies, not stuffed like you feel from a whole lot of carby rice. The cauliflower base could work for all types of flavors: Asian, Mexican, anything depending on whatever spices you choose. It could definitely replace a potato side dish as well. For a less tart flavor and even more green, try using less lemon juice and adding some parsley. - 21 Jan 2014 (Review from Allrecipes US | Canada)
Yum! Used all the ingredients (except for mint, as it didn't look good at the store this week). Also changed the method a bit (taste preference) I used a cheese greater to grate the cauliflower(works like a charm) only used a few drizzles of olive oil total and cooked the cauliflower rice first till it developed into a nice toasty brown colour. Removed from heat and sautéed the vegetables with the addition of garlic for a few minutes. Then returned cauliflower back to pan. When done I squeezed lemon juice over top and garnished with some black Olives and feta. I cannot wait to try this again with the addition of mint! - 25 Jan 2016 (Review from Allrecipes US | Canada)