We all know that a meal isn’t really complete without a base. We’re talking your pasta, your rice, your potatoes.
These are the starches that make a meal complete and satisfying. Unfortunately, they aren’t always all that healthy, since they’re packed full of sugary carbs.
That’s why we love finding recipes that still feel comforting and filling, but replace all that starch with veggies, like this tasty take on pad thai using butternut squash ‘noodles.’
Now, talented chef Carolina Santos-Neves, of NYC restaurants Comodo and Colonia Verde and catering company Compart, is teaching us how to make ‘rice’ that’s a whole lot healthier than the usual grain at the base of so many dishes.
Her version is made out of an ordinary head of cauliflower, trimmed down into tiny grains. It’s incredibly easy to make, and, best of all, it pairs beautifully with Santos-Neves’ cilantro pesto sauce. Yum!
Print out the recipe below to see for yourself!
- 1 head of cauliflower
- 2 Tbsps. olive oil
- 2 shallots, minced
- 12 cup toasted pumpkin seeds
- 12 cup dried cranberries
- Cilantro leaves for garnish (optional)
- Wash and thoroughly dry cauliflower, then remove all greens and cut into 4 even sections.
- In a food processor, add two pieces of cauliflower at a time and hit pulse, until cauliflower looks about the size of a grain of rice. Empty out ground cauliflower and put in bowl. Repeat.
- Once you have your cauliflower rice, its time to cook it. Saut the shallots in a large skillet over medium heat in 2 tablespoon of oil. Let cook for about 1-2 minutes, until a little caramelized.
- Add the cauliflower. Cook for a total of about 7-8 minutes, then season with salt and pepper. Toss in the pumpkin seeds and then dried cranberries.
- For plating, scoop cauliflower into a shallow bowl or dish, then dollop spoonfuls of the sauce on top. (Instructions for sauce are included separately.)
- Sprinkle with cilantro leaves. Enjoy!