Cauliflower Rice with Artichokes

I  was experimenting a little bit with being grain-free just to see how I felt and saw various recipes for cauliflower rice on Paleo websites.  It is one of my new favorite things of 2013— although, just to be fair, I don't have many new things in 2013 yet.  But still.  All you do is put your cauliflower in the Cuisinart until it is finely blended and sauté for a few minutes.  Genius. Are any of you grain-free?  It is an adjustment but I do notice a difference in how I feel.   I have been wheat-free (again) for the last few weeks and mostly grain free but not totally.   As someone who loves to bake, that has presented a bit of a problem…until almond flour came into my life!  I was a little obsessed with almond flour this holiday season and cooked probably a dozen things from this cookbook- almond flour pizza crust, almond flour quiche, almond flour biscotti (dynamite!), almond flour pancakes...it's good stuff and a great alternative to wheat flours and less healthy gluten-free flours.

Anyway, now I have an alternative rice to add to the mix.   This is a quick and easy side dish - takes 15 minutes tops- and you can add whatever flavors you like.  I love artichokes and keep quartered artichoke hearts in my freezer so that has been my regular choice. And if you don't have artichokes, try diced carrots and celery, or asparagus.  Really, anything would work. We had a nice dinner of cauliflower rice with salmon the other night.  You can also use this to stuff a squash which makes a nice lunch. I can't say my kids have tried it but the experts say you have to introduce things up to 12 times before your child might try something.  I'll let you know next year if there were any takers. If you have a Cuisinart then this recipe is really easy.  If not, you could use a cheese grater and give your arms a little workout.

Cauliflower Rice with Artichokes (serves 2- 4 as a side)

• 1 tbsp butter or coconut oil

• 1 small red onion, finely chopped

• 1 garlic clove, minced

• 1/2 head of cauliflower, chopped

• 1 cup artichoke hearts, chopped (defrost if frozen)

• 1/2 tsp salt (more or less to taste)

• Pinch of pepper

• Dash of tumeric

To make:

1. In a large pan, heat 1 tbsp butter or coconut oil.  

2. Add garlic and onions and cook for 5-10 minutes over medium heat.  

3. Meanwhile, place cauliflower in a Cuisinart and blend ‘til it's a fine, rice-like consistency.

4. Add the cauliflower to the pan and cook for a few minutes.  

5. Add the artichokes, salt and pepper, and tumeric. 

6. Cook for 5 more minutes.  Enjoy!