BUNGALOW KITCHEN: Cauliflower replaces rice to make healthy dishes pop

Rice is everywhere. It is found in almost every cuisine, either as a bed or an integral part of a dish. It is everywhere because it is delicious and unobtrusive.

But that doesn’t mean we should eat it all the time. This recipe includes a method to simulate rice in a healthier way that won’t make you feel like you are missing out.

That’s right -- cauliflower can take the place of rice by grating its trees into a fine resin that resembles the ever-present grain. It sneaks a fall vegetable into dishes that otherwise might lack the vitamins and fiber that the cabbage flower provides, and can break the cycle of just eating the delicious veggie roasted or steamed.

This recipe uses the inventive side with a Cuban style pork dish with fellow seasonal vegetable carrots (rounding out its season) to add additional Caribbean zest.

Any pork dish will do -- especially leftover pulled pork or roast. If using leftovers, you can just add the spice mixture below to the pork before adding to the dish and add a nice spark instead of the same old, same old.

You know what they say -- it’s good to think outside the box, especially if it means ditching the box in favor of a vegetable. Enjoy!

Alex and Eleta Morrison live in Macon and write a food blog, Bungalow Kitchen. Visit their blog at bungalowkitchen.wordpress.com or contact them at bungalowkitchenmacon@gmail.com.

BUNGALOW KITCHEN RECIPE:

Cuban Pork and Vegetables with Cauliflower Rice

FOR THE PORK:

1 pound pork

Juice and zest of three limes

1/4 cup cider vinegar

1 tablespoon salt

Water to cover

PORK SPICES:

1 teaspoon salt

1 teaspoon pepper

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon ground mustard

1 teaspoon paprika

FOR VEGGIES:

1 large onion, chopped

1 tablespoon olive oil

2 carrots, grated

3 cloves garlic, minced

1 ripe tomato, diced

1 bunch kale, torn in bite sized pieces

FOR CAULIFLOWER:

1 head cauliflower

1 tablespoon olive oil

1 teaspoon salt

FOR THE FINISHING SAUCE:

Juice of two limes

1/2 teaspoon salt

1/4 teaspoon cumin

1/4 teaspoon coriander

1 tablespoon olive oil

1 tablespoon cider vinegar

1/2 teaspoon honey

Make pork ahead: Brine the pork in the water, vinegar, salt, and lime juice. Allow to sit at least an hour, depending on the cut: Tenderloins for one hour, loin for two hours, shoulder at least three hours.

Before cooking the pork, combine the pork spices and apply to the pork in an even layer.

To cook the pork: If using shoulder, allow at least 6 hours to cook on 350 degrees. Tenderloin should be seared in a pan on medium-high heat on both sides and finished in a 350-degree oven for 8-10 minutes, until internal temperature is 165 degrees. Loin should be seared and finished in an oven for 30 minutes, until internal temperature is reached.

Shoulder should be pulled into chunks, loin cuts should be cut into small pieces, and allowed to cool.

Grate the cauliflower with large holes of a box grater into a bowl. Set aside.

Sauté the onion in oil until it sweats, about five minutes. Add the carrot and garlic and continue to sauté. Mix in the cooked pork and tomato and cook an additional two minutes.

Heat a large saucepan with olive oil and salt to taste over medium heat. Add the cauliflower. Cover and cook about 7 minutes, stirring occasionally, until it resembles al dente rice.

Make the finishing sauce: Mix the lime juice, spices, vinegar and honey in a jar and shake to blend.

Add the kale to the pork and veggies. Pour the finishing sauce over the mixture and cook an additional two minutes.

Plate the pork mixture over the cauliflower “rice” and finish with salt and lime to taste.

This story was originally published October 13, 2015 at 9:34 PM with the headline "BUNGALOW KITCHEN: Cauliflower replaces rice to make healthy dishes pop ."