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How to Make Cauliflower Rice Ingredients 1 (or more) head(s) of organic cauliflower food processor or hand-held grater sandwich size freezer bags Instructions TO MAKE THE CAULIFLOWER RICE: Grab cauliflower and make sure there are no brown or black spots on it. If so, remove with a paring knife. Rip the leaves off of the bottom. Cut the cauliflower in half and cut the florets off from core until you are left with just the core. Discard the core and break up the florets into somewhat evenly sized pieces. Place florets in bowl of food processor in batches. Process until evenly chopped but not completely pulverized. Remove rice to a large bowl and continue processing florets in batches until all florets are “riced”. Alternately, you could use a hand grater but I imagine it would take quite a bit of time. Grab a measuring cup (I like to freeze 2 cup portions) and some sandwich sized bags (preferably freezer bags even though I took a picture of the non-freezer ones.
Roasted Beet Salad with Goat Cheese & Chickpeas Roasted Beet, Chickpea & Goat Cheese Salad Serves 6 4 small beets, washed & leafy tops removed 3 cups arugula 2 1/2 cups canned chickpeas, drained & rinsed 8 oz Woolwich Dairy herbed goat cheese, crumbled Maldon sea salt, for garnish Vinaigrette: 3 tbsp extra virgin olive oil 2 tsp Dijon mustard 1 large garlic clove, minced Fresh cracked black pepper, to taste Preheat the oven to 475°F. Wrap each of the beets in aluminum foil and bake for at least an hour, or until a knife passes easily through the beets. Allow them to cool then using plastic gloves, peel the skins off. Cut the beets into small wedges and place in a bowl. To make the vinaigrette, add the olive oil, vinegar, Dijon and minced garlic together in a small bowl and whisk until well combined. Season with fresh cracked black pepper to taste. To serve, arrange the arugula, beets, goat cheese and chickpeas on a serving dish and dr
