This gluten free/vegan avocado cauliflower rice has no mayonnaise. Avocado is such a great mayonnaise substitute because it’s the healthy fat:) Not to mention how darn tasty it is!
I have used avocado to make my mashed potatoes creamy, dressing for a salad, and as a sandwich spread. I have a friend who made a tasty brownie with avocado in it.
Disclaimer: These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…
Avocado Cauliflower “Rice”
- REMOVE florets from 1 head of cauliflower pulse in blender until rice like consistency.
- HEAT 1 tbsp. coconut oil on medium high heat in a skillet and add the pulsed cauliflower.
- SAUTE until just about tender.
- STIR in 1 tbsp. cumin, 1 tbsp. garlic powder, zest & juice of 1 small lime, and S/P. I do this step towards the end of the cooking process, but let all the flavors come together for a minute or so.
- STIR in a handful of chopped cilantro and some green onions.
- MASH 2 skin off/pitted avocado until creamy in a separate bowl with a little lime.
- LET cauliflower cool a little bit and then stir in the creamy avocado.
- TASTE to see if you need more S/P.
Avocado cauliflower “rice” is perfect to eat just by itself or as side dish. Its good when it’s served hot or cold.
Here’s a photo from when I made an avocado dressing for salads or as a vegetable dip…
- MASH 1 skin off/pitted avocado until smooth with a little lime juice and sea salt.
- STIR in 1-2 tbsp. apple cider vinegar, 1 tsp. garlic powder, 1 tsp. local honey, 1 tsp. Herbes de Provence, 1 tsp. ground thyme, and S/P.
I’ve made it with thyme or Italian seasoning that’s really good as well. You could always add more apple cider vinegar or even some EVOO to make it more of a dressing for salad. I like it a little on the thick side though.
Grateful Day – Warm day’s to thaw out from the Colorado snow.
What unique way have you used avocado’s?
Thank you for listening!