Cauli Rice
This recipe is impressive and, while a little lengthy, really straightforward. Just think, instead of rushing through
Ingredients
- 0.3 cup (55 g) coconut oil or ghee, or ¼ cup (60 ml)
- 0.5 cup (38 g) crushed pork rinds
- 1 tsp garlic powder
- 1 tsp dried oregano leaves
- 1 tsp dried thyme leaves
- 0.5 tsp finely ground sea salt
- 0.3 tsp ground black pepper
- 1 lb (455 g) boneless pork chops (about 1
- 1 medium head cauliflower (about 1½ lbs/680 g)
- 1 small white onion, diced
- 4 clove garlic, minced
- 0.3 cup (60 ml) chicken bone broth
- 2 tbsp lemon juice
- 0.5 tsp finely ground sea salt
Instructions
- 1
Heat the oil in a large frying pan over medium-low heat. While the oil is heating, place the crushed pork rinds, garlic powder, oregano, thyme, salt, and pepper in a medium-sized bowl. Stir to blend, then add the pork chops, one at a time, and coat in the mixture. When the chops are well coated, transfer to the frying pan. Cook the pork chops for 10 minutes per side, until well seared. If you’re using pre-riced cauliflower, skip ahead to Step 5. Otherwise, cut the base off the head of cauliflower and remove the florets. Transfer the florets to a food processor or blender and pulse 3 or 4 times to break them up into small (¼-inch/6-mm) pieces. Once the pork has cooked for a total of 20 minutes, transfer the chops to a clean plate, leaving the cooking oil in the pan. Add the riced cauliflower, onion, garlic, broth, lemon juice, and salt. Cover and cook until the cauli rice is soft but not mushy, about 15 minutes, stirring a couple of times during cooking. Meanwhile, cut the pork chops into ½-inch (1.25-cm) slices. When the cauli rice is done, add the sliced pork to the pan. If the pork is not cooked through, continue cooking, uncovered, for another 5 minutes, just to cook it through. Divide the pork and cauli rice among 4 dinner plates, sprinkle with the thyme leaves, and enjoy!