Low-Carb Herbed Cauliflower “Rice” with Pine Nuts {Paleo}
Prep time: 
Cook time: 
Total time: 
Yield: 4 to 6 servings
  • 1 large (2 lbs/900 g) head of cauliflower, cut into large florets
  • 3 tablespoons grass-fed ghee (clarified butter) or olive oil (or a mixture of both; see Note below)
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  • 2 tablespoons minced fresh flat parsley
  • 2 tablespoons minced fresh chives
  • 1 teaspoon minced fresh rosemary
  • 3 tablespoons toasted pine nuts
  1. Add the cauliflower florets to a medium to large-sized saucepan. Cover the cauliflower completely with water, then put a lid on the saucepan and bring to a boil over high heat. Once boiling, turn the heat down a bit and cock the lid so it doesn’t boil over; cook until the cauliflower is fork-tender but not mushy, about 3 to 4 minutes. Drain well and cool slightly.
  2. Add half the cooked cauliflower florets to a food processor and pulse until the cauliflower is chopped into very small pieces (about the size of rice), but not pureed (scrape down the sides as necessary). Transfer the chopped cauliflower to a bowl and process the rest of the florets the same way.
  3. Add the ghee or olive oil to a large nonstick skillet over medium-high heat. Add the cauliflower, salt, and pepper, and cook until the cauliflower’s moisture is cooked off, about 3 to 5 minutes.
  4. Turn off the heat and stir in the herbs.
  5. Transfer to a serving dish, sprinkle the pine nuts on top, and serve.
To Make This Dish Vegan: Use olive oil instead of ghee.

To Make This Dish Ahead of Time: Cook the cauliflower and process it in the food processor (Steps 1 and 2); then let it cool to room temperature and store it in a covered container in the fridge for up to 3 days. When you want to serve it, take it out of the fridge and let it come to room temperature, then proceed with the rest of the recipe.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/low-carb-herbed-cauliflower-rice-with-pine-nuts-paleo/