garlic cauliflower rice

So… I love (LOVE) garlic. I love how such a simple allium creates such depth of flavor, and how that flavor can change depending on if it’s fresh, dried, granulated, minced, sliced, or roasted. No preservatives necessary.

I also think the combo of onions and garlic in any form is the most natural enhanced flavor you can give to any other ingredient. In this case, it’s my altered version of my beloved garlic rice… garlic cauliflower rice that’s totally enhanced by garlic!

It’s seriously one of the best side dishes around; and perfect for taco tuesday, or really, any other day.

Ingredients:

2 packages of frozen cauliflower rice (or one large head of fresh cauliflower, cut into florets, and then further chopped into rice sized pieces in a food processor)

2 Tbsp avocado oil

4 sliced scallions, whites, light green and green parts

1 tsp salt

4 cloves of garlic, minced

2 tsp garlic salt

2 Tbsp ghee

Directions:

In a cast iron skillet, heat avocado oil until shimmering. Add white and light green parts of the scallions.

Once softened, add riced cauliflower. Stir to combine, and add garlic.

Sauté for 10 minutes, stirring occasionally, until cauliflower is cooked through and softened.

Add ghee, green parts of scallions, garlic salt, and salt. Combine. Stir until ghee has melted. Serve.