This is a great side dish for pulled pork.
Cuban Cauliflower Rice
Yield: 8 servings
1 large head cauliflower (or 6 cups riced cauliflower)
1 cup onions, diced
6 tablespoons olive oil
12 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon cumin powder
1/4 teaspoon cayenne pepper
1/4 cup champagne vinegar
1/4 cup organic beef bone broth
4 tablespoons wheat-free tamari
Cut the cauliflower into florets, discarding the tough inner core. Working in batches, pulse the cauliflower in a food processor until it breaks down into rice-sized pieces. You should have 5 to 6 cups of cauliflower “rice”. Alternatively, you can use frozen riced cauliflower, available at many grocery stores.
Cook the all the diced vegetables in olive oil in a very large skillet over medium heat. Add the garlic, sauté until fragrant, about 30 seconds. Add all the seasonings, and stir to mix. Add the cauliflower “rice” to the pan, turning and mixing the ingredients thoroughly.
Lower the heat to medium, add the vinegar and beef broth. Stir and cook until the cauliflower is tender and no longer tastes raw, 8-10 minutes. Stir in the tamari. Taste. Add more tamari if needed. Serve immediately.