Add the prepared cauliflower to the cooked onions in the frying pan. Cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside (similar to "al dente" pasta). Season with salt and pepper to taste. Remove from heat and serve.
Makes 4 servings.
Herbed Rice: Add 2 TBS of chopped fresh basil, 1 medium yellow onion (chopped), two garlic cloves (minced)
Mushroom Risotto:(my favorite) 1 lb of portobello mushrooms thinly sliced or diced, 2 shallots diced, 1 garlic clove (minced) 2 TBS of butter, 1/3 cup parmesan cheese and salt and pepper to taste. (picture below)
Fried Rice with or without Shrimp: Add 2 TBS olive oil then cook the small raw shrimp for about 1 min or 80% cooked through. Remove shrimp and add cauliflower rice to pan, along with the 3/4 cup of defrosted peas, carrots, and 2 chopped green onions After frying the cauliflower rice mixture, push the cauliflower to one side of the pan. Pour in one (2) beaten egg into the empty part of the pan and lightly scramble the egg. Then mix the scrambled egg and cauliflower "rice" together. If desired, add a little soy sauce to the mixture.
Vegetable Rice: Add your favorite diced vegetable; sauté with the onions
* Also great used as "rice" in soups and stews and as side dish in place of rice or curry. Great served with chicken, seafood, and a side salad. Be creative! *