Pppfffftttt veggies shmeggies. He could really care less if he ever has something on his plate aside from meat and starch. They say women marry someone that reminds them of their parents/father and boy oh boy does he. My Dad would have been happy to live off of beef and taters and nothing else…….ever!
  

But I was actually inspired to make this after Kevin has such a great response to the other cauliflower recipes I had. He absolutely loves my Shrimp and Bacon Cauliflower Fried Rice to the point that he went to work and told everyone about it 😮

Now that grilling season has ended (oh we still grill, just not EVERY night), and the potato and pasta salad recipes have been put up for next Spring, I am just feeling all sorts of veggie-ish. The Sheet Pan Roasted Vegetables that I just posted a few days ago continue to make an appearance on our table just about week, and Kevin is just as happy about it as I am!

Color me uber shocked!!

I guess you can teach and old dog new tricks 😉

OK, just take a minute to look at that skillet o’ yumminess right there 👆

I just can’t…I mean there just aren’t the right words for me to describe to you how much I love this stuff!

Now, we dig it just the way it is BUT if you are feeling the need to tinker a bit (which I totally get because I do it all of the time) you could use butter, since we are saving calories no harm no foul. Or, you could use veggie stock (or chicken stock if you aren’t trying to for a vegetarian dish).

Of course you could also add whatever herbs you want.

Want a bit of a Mexican twist? Add lime juice and cilantro. You could even saute a bit of chopped jalapeno if you are looking for a little zing.

That is why I love a recipe like this. It is pretty much a blank slate, or jumping off point, for you to make it all yours.

Like I tell my kids,

You do you Boo!

Yield: 4 servingsAuthor: Bobbi Hass-BurlesonPrint Recipe

Garlic Herb Cauliflower Rice

This cauliflower “rice” is ridiculously quick and easy to make and is the perfect side for beef, pork, chicken, or fish. Light, tasty, and so good for you, you will never want to go back to that other rice again!

prep time: 5 MINScook time: 5 MINStotal time: 10 mins

ingredients:

1 large head cauliflower (cut into florets)

1 tablespoon olive oil

1/2  onion, diced

4 cloves garlic, minced

Kosher salt 

Freshly cracked black pepper

1 tablespoon water

1/4 cup fresh parsley leaves, chopped

instructions

Grate the cauliflower on the large side of a box grater or place the cauliflower into a food processor and pulse until reduced to the size of rice grains.

Heat the olive oil in a skillet over medium heat. Add the onion and sauté for 4-5 minutes until soft. Add the garlic to the pan and sauté for 1-2 minutes more.

Stir in the cauliflower and season with salt and pepper. Add the water to the pan and cover.

Cook for 7-10 minutes until the cauliflower has softened, stirring occasionally.

Remove from heat and fold in the fresh parsley.

All recipes and their respective images are original and the sole property of Bobbi’s Kozy Kitchen © 2011-2017, with all rights, reserved.

Created using The Recipes Generator

Cauliflower Hash