Is that pretty? It’s pretty to me because I know just how comforting this little bowl of delicious umami is.
Because I just tucked into my second bowl.
Because I can when it’s cauliflower.
Here’s the recipe!
CAULIFLOWER RICE BOWL
- 1 tablespoon butter or coconut oil
- chopped crispy prosciutto or bacon (skip the sulfites)
- chopped pineapple
- cauliflower, riced (I used a bag of already-riced cauliflower)
- rice wine, or rice wine vinegar
- bone broth or stock
- salt, ground clove and anise seeds
- soy sauce or tamari
- chopped fresh cilantro
You can add anything you like ~ bamboo shoots, asparagus, peas, any veggies you like…even shrimp!
In a Dutch oven, melt the butter and crisp up the prosciutto at the same time.
Add the cauliflower and pineapple, and stir.
Deglaze the pan with a splash or two of rice wine, or rice wine vinegar, just to get the crunchy brown bits up from the bottom of the pan.
Pour in about 1/2 cup of your favorite broth. I used chicken bone broth this time.
(I like to go easy on the meat in my diet, so I use bone broth to get some of the health benefits and the collagen. Just sayin’.)
Add salt, and a pinch of the ground clove and anise seeds.
Let cook with the lid off, until some of the liquid has evaporated. It’s not exact ~ just cook it until you get too hungry to cook it anymore ~ 5-10 minutes for me!
Turn off the heat and add lots of chopped cilantro and a dash of soy sauce on the top!