Cauliflower Fried Rice

Our previous owner, Ted Slanker, was never one to just talk about good food—he loved to test it, taste it, and perfect it. Ted spent years experimenting with our grass-fed meats, creating simple, flavorful recipes that showcase the true quality of pasture-raised food. Below is one of his original blog posts featuring a classic recipe we still recommend today—straight from Ted’s kitchen to yours.

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Wow--this is the best cauliflower I've ever eaten--quick, easy and a keeper recipe for sure!

Ingredients:

1 small head cauliflower (or 2/3 of a large head)

1/3 c. fat from cooking chicken skin (or other tasty, healthy fat)

Onion salt to taste

Instructions:

Heat fat to medium low in large skillet (avoid using a non-stick skillet).

Meanwhile, pulse florets in a blender a few times until it resembles rice. Do this in 2-3 batches. Add cauliflower rice to the heated skillet. Dust with onion salt. Keep an eye on the "rice" as it cooks and turn it after about 2-3 minutes to get the top side fried. Dust the turned side with onion salt. Continue to fry the rice until it is fairly tender but not mushy.

Serve as a side dish to grilled salmon or as a substitute for any meal that calls for fried rice.

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Ready to make this recipe your own? Check out all of our wild-caught seafood for the perfect cut. 

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