Seasonal Recipe of the Pandemic
I know I am late to this game, but I have recently discovered there is more to cauliflower rice than just small bits of tasteless cauliflower. I was introduced to the cauliflower rice thing by friends who were going Paleo and I thought, well I guess if you really need a filler, this will work. But now I understand more of the possibilities. I have been doing lots of experimenting and have come up with some pretty great options. It's like tofu in that it will accept any flavor profile so you can even turn it into something that resembles risotto! Here are a few recipes to get you started, then just go crazy! Sorry about the boring photo!
Coconut Ginger Cauliflower Rice
Ingredients
1/2 head of a large cauliflower
1 cup full-fat coconut milk
2 tablespoons minced ginger
2 scallions, chopped
1/4 teaspoon salt
Procedure
Cut cauliflower into small florets and pulse in a large food processor until the cauliflower is transformed in to small, rice-like pieces. This should yield around 4 cups.
Pour the cauliflower rice into a medium pot and add the coconut milk, minced ginger, salt, and scallions.
Bring mixture to a simmer over medium/high heat for around 10 minutes, until cauliflower is slightly soft and flavors have combined. Serve immediately or store in the refrigerator to reheat later.
Cauliflower Fried Rice
Ingredients
1 small head of cauliflower, riced
1 tablespoon sesame oil
1/4 cup onion, chopped
1/2 teaspoon garlic powder
Salt and pepper, to taste
1 tablespoon sriracha
2 tablespoons soy sauce
1 cup broccoli, cut into small florets
1/2 red pepper cut into thin strips
1/2 cup peas
2 tablespoons water
1 egg
2 scallions, sliced
1 teaspoon sesame seeds
Procedure
Remove core and leaves from cauliflower. Cut into florets and place into food processor. Pulse until it has a rice-like texture, set aside in large bowl. Heat a skillet over medium heat, add sesame oil, onion, and peppers and sauté until fragrant. Sprinkle with garlic powder, salt and pepper, then add sriracha and half of soy sauce. Then add broccoli and water to pan and cover. Allow to steam for about 5-7 minutes, until broccoli begins to soften. Add cauliflower rice to pan, sprinkle with a little salt and remaining soy sauce. Gently stir to coat cauliflower rice.
Continue cooking for about 10 minutes until broccoli is fork tender and cauliflower rice is soft. Push the cauliflower rice and veggies to the edges of the pan, leaving a space in the center. Crack the egg open in the center of the pan. Let it fry, breaking the yolk apart with a fork. Once the egg is completely cooked, gently mix it in with the cauliflower rice. Garnish with sliced green onions and sesame seeds, if desired.
Cauliflower Risotto
Ingredients
2 tablespoons extra-virgin olive oil
1/2 cup sliced shallot (about 1 large)
4 cups cauliflower rice
1/2 teaspoon ground pepper
1/4 teaspoon salt
3/4 cup low-sodium chicken broth
1/4 cup dry white wine
2 teaspoons cornstarch
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh herbs, such as chives, parsley or basil
1 tablespoon butter
2 tablespoons goat cheese
Procedure
Heat oil in a large skillet over medium heat. Add shallot and cook, stirring, until starting to soften, about 2 minutes. Add cauliflower rice, pepper and salt; cook until softened, stirring occasionally, 3 to 6 minutes.
Whisk broth, wine and cornstarch in a small bowl and add to the pan. Cook, stirring, until the liquid is creamy and thick, 2 to 3 minutes more. Remove from heat and stir in Parmesan, herbs and butter. Lastly, stir in the goat cheese and serve.
