Not yo mamas cauliflower... Riced Cauliflower

Cauliflower Rice. Ph:Bodies by Bourgoon

Cauliflower Rice. Ph:Bodies by Bourgoon

Remember the days your mom would try to convince you that steamed cauliflower was a good as broccoli but all you wanted to do was pour bright orange "cheese" all over it or hold your nose as you chewed it?  Yeah us too...we even had to endure cauliflower casserole...what ever that Edward Scissorhands mush was.  

But these days cauliflower is a dinnertime hero!  Not only is is really healthy but is crazy easy to prepare...oh and tastes incredible.  Now you have probably heard of cauliflower steaks (amazing BTW) and buffalo cauliflower (thank you Mary @ Nom Yourself) but now riced cauliflower is having its time in the spotlight.  Walk through the isles of your local Trader Joes, Whole Foods, or Target and you will see bags of this gem.  Riced cauliflower is simply just heads of cauliflower chopped up to resemble rice.  But this rice is not just tastier...but carb free, healthier and much more adaptable and transformable.

Oh Tjs...our love affair continues

Oh Tjs...our love affair continues

Here are 3 recipes we have tested, tried and made over and over again...our family can not get enough!  (PS I wish we took photos but our camera is packed away somewhere so thank you to the other bloggers who have snapped pics of this wonderful food)

 

Fried (Cauliflower) Rice-  This take on fried rice is beyond!  And not a starch in sight! 

PH: Minimalist Baker

PH: Minimalist Baker

INGREDIENTS

  • 1 medium-sized head of cauliflower or riced cauliflower bag
  • 2 tablespoons sesame oil
  • 1 large carrot, shredded
  • 2 garlic cloves, minced
  • 1 cup frozen edamame
  • 1/4 cup tofu 
  • 3 tablespoons low sodium soy sauce (use tamari for GF)
  • 6 green onions, minced

INSTRUCTIONS

  1. PREP CAULIFLOWER: Shred cauliflower using the largest side of a grater OR by just pulsing some rough cut pieces in a food processor; the end product should resemble smallish grains of rice.
  2. STIR FRY: Heat 1 tablespoon sesame oil in a large skillet over medium low heat. Add the carrots and garlic and stir fry until fragrant, about 5 minutes. Add the cauliflower, edamame, and remaining sesame oil to the pan; stir fry quickly to cook the cauliflower to a soft (but not mushy) texture.
  3. FINISHING TOUCHES: Make a well in the middle, turn the heat down, and add the eggs. Stir gently and continuously until the tofu is golden. Stir in the soy sauce and green onions just before serving.

 

Burrito Bowls- Now you know we LOVE us some bowls and this take on a fiesta bowl by our dream girl, Minimalist Baker is incredible

Minimalist Baker but made and devoured by TWH

Minimalist Baker but made and devoured by TWH

Ingredients

BEANS

  • 1 15-ounce (425 g) can black or pinto beans
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • Sea salt to taste (~1/8 - 1/4 tsp)

CAULIFLOWER RICE

  • 1 Tbsp (15 ml) olive or grape seed oil
  • 3 cloves garlic, minced (1 1/2 Tbsp or 9 g)
  • 1/4 cup (40 g) diced red or white onion
  • 1 head cauliflower, grated into “rice” (see method here)
  • Pinch sea salt, plus more to taste
  • 3 Tbsp lime juice (~ 2 limes)
  • 1 tsp ground cumin, plus more to taste
  • 1/2 tsp chili powder
  • 1/3 cup (80 g) red or green salsa, plus more for serving (I like Trader Joe’s Chunky Salsa)
  • 1/4 cup (20 g) fresh chopped cilantro, plus more for serving

PEPPERS + ONIONS

  • 1 Tbsp (15 ml) olive or grape seed oil
  • 1 red, green, orange, or yellow bell pepper, thinly sliced lengthwise
  • 1/2 red onion, sliced into 1/4-inch rings
  • Pinch sea salt

Instructions

  1. Add beans to a small saucepan over medium heat and season with spices to taste. Once bubbling, reduce heat to low and stir occasionally.
  2. Prepare cauliflower rice by following these instructions. Then heat a large rimmed skillet over medium heat.  Or use a bag
  3. Once hot, add oil, garlic, onion, and a pinch each salt and pepper. Sauté for 1 minute, stirring frequently. Then add cauliflower ‘rice’ and stir to coat.
  4. Place the lid on to steam the rice for about 2-4 minutes or until almost tender like rice (al dente in texture), stirring occasionally. Chop up your bell pepper and onion at this time.
  5. Remove rice from heat and transfer to a large mixing bowl. Add lime juice, cumin, chili powder, salsa and fresh cilantro. Stir to combine and taste and adjust seasonings accordingly, adding salt, pepper, lime juice, salsa, or more spices as desired. Set aside.
  6. Heat the large skillet back over medium-high heat. Once hot, add oil, bell pepper and onion and a pinch of sea salt. Sauté, stirring frequently, until slightly softened and they take on a little color - about 4 minutes.
  7. To serve, divide rice, beans, and peppers between serving bowls. Enjoy as is, or with corn tortillas, chips, salsa, lime juice, hot sauce, or guacamole (recipe in notes).
  8. Best when fresh, though leftovers keep for 2-3 days in the refrigerator.
  9. Serve with desired toppings (listed above) or as is. I recommend avocado, lime juice, hot sauce, and cilantro.
  10. Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days. Reheat in a 350 degree F (176 C) oven until warmed through - about 20 minutes. See notes for instructions on making ahead of time.

 

Alfredo Pasta- My family BEGS for this nightly.  I add raw cashews to up the creamy factor even more

Ph & Recipe: I Love Vegan

Ph & Recipe: I Love Vegan

INGREDIENTS

Vegan Garlic Alfredo Sauce

Vegan Garlic Alfredo with Asparagus & Peas

  • 1 box fettuccine noodles
  • 1 tbsp olive oil
  • 1 cup asparagus, cut into ½" long pieces
  • 1 clove garlic, minced
  • 1 cup frozen peas, prepared

 

INSTRUCTIONS

Vegan Garlic Alfredo Sauce

  1. Bring a large pot of salted water to a boil. Add cauliflower florets and boil until fork tender, approx. 8-12 minutes. After draining cauliflower, immediately bring another pot of fresh salted water to a boil to cook the pasta.
  2. In a skillet, heat olive oil over medium heat and add minced garlic. Cook until translucent and set aside.
  3. Combine boiled cauliflower, sautéed garlic and olive oil, ½ of the vegetable broth, Silk Unsweetened Original Almondmilk, nutritional yeast, salt and pepper. Blend on high until smooth and creamy. Adjust the consistency with the remaining vegetable broth (typically you should end up using all of the broth, but only add a little at a time and adjust in increments.) Set aside.

Vegan Garlic Alfredo with Asparagus & Peas

  1. Cook pasta according to package instructions. Do not rinse, immediately coat with sauce after cooking.
  2. In a skillet, heat 1 tbsp olive oil over medium-high. Add asparagus and garlic and cook until asparagus is tender. Add peas and season with salt and pepper. Combine cooked fettuccine noodles, vegetables, and sauce in a skillet. Top with fresh herbs and cracked pepper.
  3. EAT!

 

Which one will you try?

xoxo TWH