Good afternoon, I are going to share those Am looking for a basic cauli rice / cauliflower couscous recipe that is Delicious How to preparing it is very not too difficult. Just need patience and persistence. So that basic cauli rice / cauliflower couscous has aroma and taste that can to arouse appetite.

In order for the taste of basic cauli rice / cauliflower couscous, you need to pay attention first from the type of ingredients, then selection of ingredients that are fresh to how to process and serve it. No need Confused if want prepare basic cauli rice / cauliflower couscous good as long as you know the trick and how to make this dish able be serving very special.

Ingredients and seasonings used in prepare

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

Fry Add finely chopped onion or garlic for more flavor. Bacon is also a great addition. Heat a little oil in a heavy pan. Roast Lightly oil a heavy baking sheet.

Steps to make Basic Cauli Rice / Cauliflower Couscous:

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.
8. Done and ready to serve!

Stir to fully heat all of the cauliflower. You aren't browning the cauliflower but just heating it thoroughly and allowing it to soften. Add red bell pepper and dried apricots. Grab your cauliflower florets, and throw them into a food processor with the chopping blade. Heat oil in a large non-stick skillet over medium heat.

how is this? Easy isn’t it? That’s the prepare basic cauli rice / cauliflower couscous that you practice at home. Hope it’s useful and good luck!