It feels like it’s been quite some time since I’ve posted – or posted regularly, I should say. This summer has been a whirlwind! A twisty, whiplash kind of whirlwind. Even though we’ve now been in Dallas over 5 months, it seems like we moved just a few weeks ago. Fabio has been working a ton and is now settling into his job, and I……QUIT! I’ve realized in my old age that I have less and less tolerance for jobs that I don’t enjoy. I’ve become pretty unafraid to quit, probably to a fault. But! No regrets. I’m SO excited that September is here, and even though fall won’t come to Texas like I’m used to in the Northeast and the Midwest, I’m still looking forward to cooler temps and Halloween and Thanksgiving and yay! holiday season.
Aaaanyway, as hard as it was to leave Maine (I was home for 2 1/2 weeks – I hadn’t been home for more than 5 days in about 7 years!!!), I have to admit that it’s nice to be back and get back into our routine. And that means cooking!
If you have ever known or are friends with a Brazilian, you may know that they usually do not go more than a few days without eating rice and beans. It’s kind of like a drug. Or, you know, the fact that they grew up eating it every day. I can usually tell when Fabio is needing a rice and beans fix – he gets a little cranky, his eyes glaze over, and he starts getting this rash….kidding. But he does get cravings for it. Lucky for me (and lucky for Fabio), his sister taught me how to make authentic rice and beans several years ago, right after we had gotten married. And ever since I started eating Paleo, and even though I’m not strict Paleo anymore, I do prefer a less starchy alternative. Enter scene: riced cauliflower. This stuff is such a game changer! It makes a really delicious substitute for rice – of course the texture is not identical, but if you flavor it just right, you’ll get hooked just like I did.
The best (and only) pre-packaged cauliflower rice I’ve found is at Trader Joe’s (does anyone know of another store that carries it?). They have frozen and unfrozen options. I usually buy the frozen just for storage reasons. If you don’t have access to a Trader Joe’s you can pulse a small head of cauliflower in a food processor until it looks like rice. Aaaaand if you don’t have a food processor, just chop it finely until you get the right texture.
The key here is to make sure your “rice” is seasoned well. The chicken bouillon adds lots of nice flavor, and definitely taste it while you are cooking to see if it needs salt. Cauliflower on its own has almost NO flavor!
Oh hey, by the way – go ahead and leave me a comment below if you’d like to see a post on how to make “real” Brazilian Rice and Beans (i.e. with actual rice…and….beans)!
- One bag Trader Joe's frozen riced cauliflower
- ¼ medium onion, minced
- 2 cloves garlic, minced
- 1 small carrot, peeled and diced small
- 1 tablespoon chicken bouillon, powedered
- Salt to taste
- Olive oil
- Preheat saute pan over medium heat, and add olive oil to coat pan.
- Add onion and carrot, saute until very soft. Add garlic and cook until fragrant.
- Add riced cauliflower and chicken bouillon, mix well to combine. Turn down heat slightly, and cook cauliflower until tender, and until liquid has been evaporated. Be careful not to burn!