Savory Cauliflower Rice

I have been dreaming up all sorts of ways to substitute cauliflower for rice and got the idea to try sauteing it with a bit of onion, garlic, and broth and using as a side for fish (and Brussels sprouts). This was a very excellent idea, the cauliflower was fluffy and soaked up a lot of the flavor from the broth. My next attempt, I think, is to try and make Spanish rice with cauliflower. Eeep!

Savory Cauliflower Rice

1-2 TB olive oil
1/4 onion, minced super tiny
2 cloves garlic, minced
1 section green bell pepper, diced
1/2 head cauliflower, rough chop
1 cup chicken or vegetable broth
1 TB apple cider vinegar
1 TB salt, 1-2 teaspoons ground black pepper
Other seasonings as desired (chives, thyme, oregano, dry mustard, cumin seeds, etc. Whatever strikes your fancy.)

Using food processor or one of these things turn the cauliflower chunks into a coarse meal that resembles chunky rice. Heat olive oil in medium skillet, when oil is hot (not smoking) saute onion, garlic, and pepper until soft (2-3 minutes). Add cauliflower, broth, and seasonings. Turn heat to high and simmer, covered, stirring occasionally, until all liquid is evaporated (10 minutes or so). Splash with vinegar, taste, and adjust seasonings and salt as necessary. Turn heat to low until ready to serve.

Makes 2 servings.