Creamy Cauliflower Rice
Serves 6 #STARFineFoods Ingredients: 14 oz cauliflower 1 onion 2 cloves of garlic 20 oz almond milk 0.67 oz STAR Extra Virgin Olive Oil 2.47 oz grated Parmesan cheese 10.6 oz rice 20.3 oz water or vegetable broth Salt and pepper Instructions:Brown half of the onion and one clove of garlic in a deep frying pan with a drizzle of extra-virgin olive oil. Add the cauliflower and cook for a few minutes. Add water to cover and continue cooking for another 20 minutes. Season to taste with salt and pepper.
Blend the mixture, add about 0.67 oz of extra-virgin olive oil and the almond milk, and blend again. Salt to taste and set aside.
In another pan, brown the other half of the onion and a clove of garlic in a drizzle of extra-virgin olive oil. Add the rice and let it cook for a few minutes. Pour in the water or vegetable broth and cook over medium heat, uncovered, for 15-20 minutes.
Remove from the heat, add the cauliflower purée and salt to taste.
Serve topped with grated Parmesan cheese.
Ingredients
- 14 oz cauliflower
- 1 onion
- 2 cloves of garlic
- 20 oz almond milk
- 0.67 oz STAR Extra Virgin Olive Oil
- 2.47 oz grated Parmesan cheese
- 10.6 oz rice
- 20.3 oz water or vegetable broth
- Salt and pepper
Instructions
Brown half of the onion and one clove of garlic in a deep frying pan with a drizzle of extra-virgin olive oil. Add the cauliflower and cook for a few minutes. Add water to cover and continue cooking for another 20 minutes. Season to taste with salt and pepper.
Blend the mixture, add about 0.67 oz of extra-virgin olive oil and the almond milk, and blend again. Salt to taste and set aside.
In another pan, brown the other half of the onion and a clove of garlic in a drizzle of extra-virgin olive oil. Add the rice and let it cook for a few minutes. Pour in the water or vegetable broth and cook over medium heat, uncovered, for 15-20 minutes.
Remove from the heat, add the cauliflower purée and salt to taste.
Serve topped with grated Parmesan cheese.
Brown half of the onion and one clove of garlic in a deep frying pan with a drizzle of extra-virgin olive oil. Add the cauliflower and cook for a few minutes. Add water to cover and continue cooking for another 20 minutes. Season to taste with salt and pepper.
Blend the mixture, add about 0.67 oz of extra-virgin olive oil and the almond milk, and blend again. Salt to taste and set aside.
In another pan, brown the other half of the onion and a clove of garlic in a drizzle of extra-virgin olive oil. Add the rice and let it cook for a few minutes. Pour in the water or vegetable broth and cook over medium heat, uncovered, for 15-20 minutes.
Remove from the heat, add the cauliflower purée and salt to taste.
Serve topped with grated Parmesan cheese.
Total Time: 30 minutes
Serves: 6
