Burnt cauliflower rice is a modern take on the traditional Dominican side dish, Concón. A perfect side for vegetarians and grain-free diets.
Course
Side Dish
Cuisine
Cuban, Dominican
Prep Time8minutes
Cook Time30minutes
Total Time38minutes
Servings12
Calories48kcal
AuthorJessica Levinson
Ingredients
2heads cauliflowercut into florets
1tablespooncanola oil
2large onionssliced into half moons
2tablespoonsminced garlic
1teaspooncoriander
1cupchopped cilantro
2tablespoonslime juice
1/2teaspoonKosher salt
Freshly ground pepper
Instructions
In a food processor, pulse cauliflower florets until finely grated and rice-like granules.
Heat canola oil in a straight-sided sauté pan over medium-high heat. Sauté onions for 8 minutes, then lower heat to medium and continue cooking, stirring often, for another 3-5 minutes until onions are nicely browned. Add garlic, coriander, and cilantro and stir for 1-2 minutes until fragrant and cilantro is wilted.
Add riced cauliflower to pan and carefully toss with onions. Cover and cook 15 minutes. Stir in lime juice, salt, and pepper. Remove from heat and serve hot.