If you can believe it, I was out of bacon fat! So I had to cook up some bacon and decided to throw it into this dish—that was not a hard decision. I thought about making the cauliflower with coconut oil and other flavors that better reflected the Asian marinade on the chicken of the previous post, but the bacon was calling to me.
Usually I use cauliflower to substitute for mashed potatoes, which are pretty close to eating white sugar in terms of the glycemic index. Cauliflower mashed with cream cheese is a great dish that even my potato-loving husband likes. We’ll see how he feels about the cauliflower rice. There’s a quick video on this page at The Kitchn that shows how easy it is to make.
I used 2 tablespoons of bacon fat to briefly saute the cauliflower over medium heat, before covering the pan with a lid to steam for about 10 minutes, with the chopped bacon already added. I did not try to brown the cauliflower, but that’s an option. In the end, it was a nice dish with the grilled chicken, but it sure makes a mess when you cut up the raw cauliflower before you get it into the food processor. You end up finding those little gritty specks everywhere—just a warning if you’ve never cut up cauliflower before.
- Don’t try to pulse the entire head at once, or you will liquefy some of it. Do it in small batches, and if a few chunks don’t pulverize, just try them in the next batch.
- I also added garlic to my dish, and pulsed the cloves before putting in the first batch of cauliflower chunks.