This recipe is so, so easy and pairs nicely with seafood. Top this cauliflower rice with shrimp, mussels, sausage, and some asparagus for a quick paleo paella. Don’t forget the fruit-packed sangria to accompany this dish.
• Hands-On Time: 10 minutes
• Cook Time: 2 minutes
Serves 4
1 cup water
1 medium head cauliflower, cut into florets
1 tablespoon ghee
2 cloves garlic, minced
1/2 teaspoon saffron threads
2 tablespoons chopped fresh Italian flat-leaf parsley
2 tablespoons chopped fresh basil
1 teaspoon sea salt
Pinch freshly ground black pepper
1 teaspoon lemon juice
1/2 teaspoon lemon zest
1 Add water to the Instant Pot® and insert steamer basket. Add cauliflower. Lock lid. Press the Steam button and adjust time for 2 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid.
2 Transfer cauliflower to a serving bowl and discard liquid from pot.
3 Press the Sauté button on the Instant Pot® and heat ghee. Add cauliflower. Use a potato masher to smash cauliflower in the pot until it has a rice-like consistency.
4 Add remaining ingredients and stir. Transfer “rice” to a dish and serve warm.