If you know me, you know I absolutely love anything cauliflower! I use this delicious vegetable to replace grains such as rice and quinoa, and starches such as potatoes. I’m obsessed with it because it’s so versatile. Plus, how hip is it? So when I saw fresh grated purple cauliflower at the market recently I had to buy it. Come on… it’s PURPLE! And it’s super healthy. And did I mention how delicious it is? It just so happens that I also had a purple onion on hand. That literally put me over. I had to make it, even if just to photograph it.
purple cauliflower rice
This recipe is so simple and takes about 10 minutes to make if you can find the shredded cauliflower. (If not, shred it yourself in your food processor!) Have I mentioned how pretty is?
2 tbsps coconut oil
1 medium red onion, chopped
2 garlic cloves, chopped
1 medium sized head of purple cauliflower, shredded
Heat the coconut oil in a large skillet over medium low heat. Add the onions and garlic and saute until fragrant, about 5 minutes.
Add the cauliflower and stir quickly to cook it until it’s soft but not too mushy in texture. Add salt to taste.