Winter squash was the base of a lot of dishes I made through the winter, but now, finding a nice squash is proving to be a challenge. Typically they are harvested at the end of summer and stored through the winter. By spring, they have either all been purchased or are getting pretty old and wrinkly. I have been using more cauliflower as a base since this is peak harvest time. I like to shred it fine so it resembles rice and serve it with stir fry, it makes a nice side dish too.
This recipe is very versatile, you can add whatever veggies you like for flavor and color. Herbs are also nice. I use the small julienne blade on my mandolin to shred the cauliflower. Many people pulse it in a food processor to find the right texture, but a good knife would do the trick too. Once cauliflower goes out of season, summer squash (zucchini) will be in full production. Summer squash, winter squash and cauliflower are my three big fillers that have taken the place of grains the past nine months. If you are grain free or grain lite, tell me what you use to take the place of grains in the comments.
¼ cup butter
1 large head cauliflower, grated
1 small onion, finely diced
1 carrot, finely diced
1 stalk celery, finely diced
1 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, minced
Melt butter in a wide bottom fry pan on medium high. Add grated cauliflower and sauté until it begins to brown. Add the rest of the vegetables, turn down the heat and cook for ten minutes, stirring regularly. Season with salt, pepper and garlic, cook one more minute, remove from heat and serve.