I recently made dinner for some friends who had decided to go grain-free. After much planning, I decided on a menu, but the rice dish I had wanted to make had to be cut.
I wanted to keep the rice, but also make sure everyone could eat it. So I adjusted, and used cauliflower rice instead.
Okay. I am not a huge fan of cauliflower rice. But that’s because I haven’t given up grains. But if I were to give them up, this side dish would definitely be a satisfying replacement.
Wanting to liven it up a bit, I decided roasting was my cooking method of choice. I started with some butternut squash, added a zesty seasoning blend — Ava Jane’s Kitchen Blackened Fish — and added some herbs and salty bacon at the end. It worked so well. Sweet, salty, spicy. It is everything.
