Harissa Cauliflower Rice
A gluten free, vegetarian, vegan and keto rice-like dish featuring riced cauliflower, onion, garlic, red pepper and warm and spicy harissa seasoning. It can be served as a side or light main dish.
Ingredients
- 1 cauliflower medium-sized
- 2 tablespoons olive oil
- 1 ½ cups onion diced (about 1 large onion)
- 4 garlic cloves minced
- 1 ½ cups bell pepper diced (about 1 large pepper)
- 1 ½ teaspoons kosher salt
- ¼ teaspoon black pepper freshly ground
- 2 teaspoons oregano
- 2 teaspoons harissa seasoning or less as desired
- ¼ cup parsley finely minced
Instructions
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Cut cauliflower into chunks. Process cauliflower in a food processor until it is a coarse texture resembling rice, until there are about 6 cups. Set aside. Alternatively purchase packaged pre-chopped cauliflower rice.
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In a large 12” skillet, heat olive oil over medium-high heat. Add onion and garlic and sauté until onion is tender, about 3 – 4 minutes.
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Add red pepper and sauté until red pepper is just tender, about 2 minutes.
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Add cauliflower, season with salt, pepper oregano and harissa and stir to combine well.
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Cook cauliflower, uncovered, while stirring constantly, until the cauliflower is tender, about 10 - 12 minutes.The mixture will look dry but moisture will exude from the cauliflower as it cooks. If necessary add 1 tablespoon of water to the mixture. The cauliflower should be an al-dente texture. Remove from heat and stir in parsley.
Recipe Notes
- Ideally use a food processor to process the cauliflower. You can also grate the cauliflower on the large holes of a box grater, or mince it with a sharp knife, or purchase pre-chopped cauliflower rice.
- For best results and to preserve the al dente texture serve the dish immediately after it’s cooked.
- To make this dish less spicy only use ½ to 1 teaspoon of harissa seasoning but don’t skip it altogether as that’s what gives the dish it unique warm flavour.