Golden Cauliflower Crumbles
Transform humble cauliflower into delightful, light crumbles! A speedy, flavour-packed alternative to traditional grains, perfect for any meal.
Equipment
- Food processor
- Sharp knife
- Cutting board
- Large chef’s pan or wide, heavy-bottomed pot
- Measuring spoons and cups
- Spatula or wooden spoon
Ingredients
- 1 ¾ teaspoons avocado oil
- ¼ cup 60 ml vegetable broth (Optional, for added moisture and even cooking)
- ½ teaspoon Himalayan pink salt plus more to your preference
- ¼ teaspoon coarse black pepper plus more to your preference
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes or adjust to your heat preference
- 1 very large head or 2 medium heads of cauliflower approx. 2 ½ lbs / 1.1 kg total, cored
- 2 large shallots yielding about ¾ cup, finely chopped
- 1 medium lemon freshly juiced (provides approx. 2-3 tablespoons)
- 3 tablespoons fresh parsley finely chopped
Instructions
Cauliflower Preparation:
- Thoroughly wash and pat dry the cauliflower. Remove the tough outer leaves and trim the base of the core. Roughly chop the cauliflower, including tender parts of the stem, into 1-to-2-inch (2.5-to-5-cm) pieces suitable for your food processor.
Transform to Grains:
- Working in two or three batches to avoid overcrowding, transfer the cauliflower pieces to the bowl of your food processor. Secure the lid and pulse approximately 10-15 times. The goal is a texture resembling coarse couscous or rice grains. Be careful not to over-process, which can lead to a mushy result. Empty each batch into a large bowl as you go.
Aromatic Foundation:
- Place the large chef’s pan or wide pot over medium-low heat. Add the avocado oil. Once the oil is shimmering lightly, introduce the finely chopped shallots. Sauté for 3-4 minutes, stirring occasionally, until the shallots have softened and become translucent, releasing their sweet aroma.
Spice Infusion:
- To the softened shallots, add the garlic powder and red pepper flakes. Stir continuously for about 45-60 seconds, just until the spices are wonderfully fragrant. This step blooms the spices, enhancing their flavour.
Cook the Crumbles:
- Add all the riced cauliflower to the pan. If you're aiming for a slightly more tender and moist result, now is the time to pour in the optional vegetable broth. Increase the heat slightly to medium. Stir everything together thoroughly to ensure the cauliflower is well-combined with the aromatics and spices. Continue to cook for 6-8 minutes, stirring frequently to ensure even heating. The cauliflower should be tender-crisp and fully heated through, retaining a pleasant, slightly al dente texture.
Finishing Touches:
- Once the cauliflower crumbles are cooked to your liking, remove the pan from the heat. Immediately drizzle with the fresh lemon juice. Season with the Himalayan pink salt and coarse black pepper, tasting and adjusting as needed to achieve your desired flavour balance.
Garnish and Serve:
- Gently fold in about two-thirds of the freshly chopped parsley. Transfer the Golden Cauliflower Crumbles to a serving dish, garnish with the remaining fresh parsley, and serve warm.
Notes
Chef Notes
Storage: Leftover cauliflower crumbles can be kept in an airtight container in the refrigerator for up to 4 days. For best results, reheat gently on the stovetop with a splash of water or broth, or in the microwave. Flavor Variations: Embrace creativity! For a Mediterranean twist, add a teaspoon of dried oregano with the garlic powder and garnish with Kalamata olives and feta. For an Indian-inspired flavour, incorporate ¼ teaspoon of turmeric and ½ teaspoon of cumin with the spices. Troubleshooting Mushiness: The primary culprits for mushy cauliflower rice are over-processing or overcooking. Pulse the cauliflower in short, sharp bursts. When cooking, aim for tender-crisp; it should not be overly soft. If you don't own a food processor, a box grater's coarsest side can be used, though it requires more manual effort. Serving Suggestions: These crumbles are a fantastic low-carbohydrate accompaniment to grilled chicken or fish, hearty stews, vibrant curries, or as a fluffy base for protein-packed bowls.Nutrition (per serving, approx.):
- Calories: 61 kcal
- Protein: 3.8 g
- Carbs: 10.0 g
- Fat: 2.0 g (Sat Fat 0.4 g)
- Fiber: 3.5 g
- Sugar: 4.4 g
- Sodium: 201 mg
- Cholesterol: 0 mg
- Potassium: 297 mg