1 whole organic head of cauliflower cut into large pieces
½ cup full fat coconut milk, or whole milk (organic only)
1 Tbs Dijon mustard
¼ cup nutritional yeast
1 tsp dried oregano or herb of choice
1 handful parmesan cheese
Sea salt and pepper
¼ - ½ t cumin
-> In a large frying pan place the cauliflower pieces. Add enough water to coat the bottom of the pan, about ½ inch. Put a teaspoon of sea salt in the water.
-> Set the pan to medium high heat. Cover and let it cook the cauliflower for about 5 minutes. (Cauliflower should look pale and a little soft. Does not need to be mushy).
-> Drain the cauliflower, and then in a large chopper, place the cauliflower with the rest of the ingredients. Pulse several times to get to desired consistency.
Taste for seasonings.
Cauliflower seems to be all the rage this year. I absolutely love it and find it to be a great addition to many dishes. I recently made a braised beef dish. I added 2 cups (a half of a head) of cauliflower rice to the dish. It melted in and added texture, fiber, and a white vegetable!
Cauliflower rice can be steamed by adding about ¼ inch of lightly salted water to a frying pan and adding the vegetable in. Let it cook until it pales, then strain it (about 5 minutes). The cooked cauliflower can then be stored for various uses: add it to scrambled eggs, to a smoothie, in a stew or meat dish, with quinoa or rice.