–By Rene Tyson–
A few weeks ago we ate at Willamette Valley Vineyards with my sweet Mother-In-Law. My dish came with a side of ‘Riced Cauliflower.’ I had no idea what it was, but I figured that a posh restaurant would only serve tasty food, so what the heck? I decided to give it a try.
Little did I know that my life was about to be changed forever.
You see, Cauliflower and I have a dark history. As a child, I loved how Cauliflower looked, so I always put it on my plate, however eating it raw stung my tongue. (I have geographical tongue syndrome and despite my husband’s opinion, it IS a real thing.) When I grew older, I discovered that cooked Cauliflower is not spicy at all. I was SO excited to incorporate Cauliflower into my diet, but alas! Disappointment met me at every turn. Cauliflower is the girl who acts like my best friend in class, but whenever I try to do anything with her, she is never free. All hype and no flavor. Beautiful on the outside but bland on the inside. I really like pretty food and deep down I wanted to LIKE Cauliflower–and I mean actually LIKE.
The time I cooked Cauliflower to a pulp and then blended it and called it ‘mash potatoes’ was interesting, and in my opinion, not too bad. There is a world of difference between, “It could be worse,” and “THIS IS REALLY REALLY GOOD!” (Afterwards, the husband said, “Can you please not make that ever again?”)
So, back to THE BEST CAULIFLOWER RECIPE EVER. A few days after the meal, I wanted to imitate it so I googled, “riced cauliflower” and found several recipes that gave me a general idea. I combined those recipes with the flavors from the restaurant and voila!
*Optional Spices: If you are making Mexican Food, you can change the spices as needed. I added some garlic, 3Tbl chicken broth, cumin, Lawry’s, and chile powder and diced green onion. You could also use dry taco seasoning.