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Garlicky Cauliflower Rice with Mustard Greens and Scallions
The idea for this cauliflower rice comes from sinangag, or Filipino garlic fried rice. We add peppery mustard greens and a generous amount of scallions to ratchet up the flavors and give the dish vibrant color. The garlic in classic sinangag is chopped and fried until toasty and brown, but here we slice the cloves so they fry up into crisp garlic chips; we also cook minced garlic with the greens. Pass on store-bought cauliflower rice; we’ve tried both frozen and fresh but neither is nearly as good as homemade. Fortunately, making your own in a food processor is easy. To turn this into a light main, serve it topped with runny-yolked fried eggs.
4 to 6
Servings
Tip
Don’t overbrown the sliced garlic or it will taste bitter and burnt. Cook it over medium heat, no higher, just until golden brown and take the skillet off the burner when transferring the garlic to a plate.
35 minutes
Ingredients
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1½
pound head cauliflower, trimmed and chopped into 1- to 1½-inch chunks
-
4
tablespoons grapeseed or other neutral oil, divided
Directions
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01Add enough cauliflower to fill a food processor about halfway. Pulse until the pieces are smaller than peas but larger than grains of rice, 3 to 5 pulses; do not overprocess (it’s fine if the “rice” is somewhat uneven). Transfer to a medium bowl and repeat until all of the cauliflower has been processed; you should have about 4 cups.
My family did not like the dish. They took 2 bites and that was it. I liked it. I think it needs something else in it to make it not so plain.