Basic Cauli Rice / Cauliflower Couscous ,tasty & perfect

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1. Ingredients of Basic Cauli Rice / Cauliflower Couscous

2. Basic Cauli Rice / Cauliflower Couscous step by step

Basic Cauli Rice / Cauliflower Couscous.

Cooking Tips

If preparing a huge dish, try to do your groundwork function the evening before. This saves time when you are getting things ready for your supper the following day. Have really everything washed, chopped, and prepared to proceed. You'll thank yourself because there is less stress and stress the night of the huge dish.

You can cook Basic Cauli Rice / Cauliflower Couscous using 13 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Basic Cauli Rice / Cauliflower Couscous

1. You need of Basic Cauli Rice with Meat.
2. Prepare 1 of large cauliflower head, washed and minced.
3. You need 1 of red onion, chopped.
4. Prepare 1/4 of of a garlic head, chopped.
5. You need 1/4 of of an inch slice of butter.
6. You need Pcs of meat (ex bacon, sausage, mince).
7. Prepare 2-3 Tbsp of Meat drippings.
8. You need 1 pc of fried egg.
9. You need 1 tsp of Garnish (optional).
10. It's to taste of Salt.
11. Prepare to taste of Pepper.
12. It's of Flavored Cauli Rice.
13. You need 1 tsp of Nasi Goreng paste.

Basic Cauli Rice / Cauliflower Couscous instructions

1. Cook your meat first in a pan. I used a salty-garlicky sausage link called longganisa in the Philippines. This sausage gives out a lot of drippings that will definitely make the cauli rice tasty. Another good option is bacon or prosciutto..
2. Romove your meat from pan and ser aside. Lower the heat, sauté the onions then add the garlic..
3. Roughly chop your meat and add to the pan. Sauté with the onions and garlic..
4. How to prep the cauliflower: wash and dry it well using a towel. Cut into florets. Separate the stalks and remove the non-edible green leaves of course. You can use the stalks connected to the flower heads, just make sure to mince well. I used a chopper/mincer machine this time, faster! After mincing, let it air dry or squeeze through with a paper towel. We need to dry it or else it will become mushy after cooking..
5. Add portion by portion to your pan with the garlic-onion-meat. Season with salt and pepper. I added butter when the drippings were absorbed fully, and started looking dry. Keep mixing until everything is cooked..
6. Garnish with a sunny side up or scrambled egg strips. Garnish with parsely or green onions on top. I used bell pepper, it's what I had in the fridge..
7. Flavored Cauli Rice- I tried a Nasi Goreng paste. Normally it's used on rice, but it worked well with the cauli rice too. Just add a small amount, mix well..

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