Milder than garlic cloves, sauteed green garlic and shallots make this “rice” super flavorful without the harsh taste of garlic and onions. It’s also incredibly healthy!
- 1 tablespoons Extra Virgin olive oil
- 1 cup finely diced shallots (around 4 oz)
- 1 large stalk of green garlic or several smaller ones, around ¼ cup – cut on the bias
- 24 oz cauliflower rice
- ½ teaspoon sea salt (or to taste)
- ¼ teaspoon coarse black pepper (or to taste)
- Heat the oil in a large wok or skillet over medium/high heat. Add the shallots and saute until slightly caramelized. Add the garlic and saute for another 2 minutes until the garlic is soft.
- Add the cauliflower rice and saute until the rice is slightly browned, stirring frequently.
- Add salt and pepper to taste. This dish is delicious hot or cold.
- Ask your local produce seller for green garlic. I had to ask a manager who knew where to find it. If you can’t find it at your local produce store you can substitute a clove of regular garlic for 2 stalks of Green Garlic.
- You can make cauliflower rice by processing fresh cauliflower in your food processor until it resembles rice. You can also find it in the freezer or produce section of your local grocery store (I found it at Trader Joe’s).
- This recipe can easily be doubled.