HEALTHY CAULIFLOWER RICE
Cauliflower can shine in many forms. This recipe shows how simple it is to turn the florets into a healthy, low-carb meal or side dish--our version has only about 1/4 of the carbohydrates in rice. With the olive oil and browned onions, the cauliflower has enough flavor to satisfy by itself, and it can also be a base for stir fries, beans and rice or anything else you would eat with rice.
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 (3/4 to 1 cup servings)
Number Of Ingredients 6
Steps:
- Trim the cauliflower florets, cutting away as much stem as possible. In 3 batches, break up the florets into a food processor and pulse until the mixture resembles couscous.
- Heat the oil in a large skillet over medium-high heat. At the first wisp of smoke from the oil, add the onions, and stir to coat. Continue cooking, stirring frequently, until the onions are golden brown at the edges and have softened, about 8 minutes. Add the cauliflower, and stir to combine. Add 1 teaspoon salt, and continue to cook, stirring frequently, until the cauliflower has softened, 3 to 5 minutes. Remove from the heat.
- Spoon the cauliflower into a large serving bowl, garnish with the parsley, sprinkle with the lemon juice and season to taste with salt. Serve warm.
CHEESY LOW CARB CAULIFLOWER BREADSTICKS RECIPE
This easy cheesy cauliflower breadsticks recipe is perfectly crispy and chewy! Low carb cauliflower breadsticks are just 6 ingredients and 1 net carb each.
Provided by Maya Krampf
Categories Appetizer
Time 40m
Number Of Ingredients 9
Steps:
- Place the riced cauliflower in a microwave safe bowl. Microwave on high for 10 minutes (or steam on the stove), until softened. Set aside to cool.
- Meanwhile, preheat oven to 425 degrees F (218 degrees C). Line a baking sheet with parchment paper.
- While the cauliflower is cooling, pulse the hemp seeds in a food processor, until smooth.
- Add the eggs, garlic, sea salt and black pepper. Process again until smooth.
- When the cauliflower is cool enough to handle, transfer it to a tea towel and squeeze tightly several times to drain as much water as possible. You should get close to a cup of moisture out.
- Add the drained riced cauliflower to the food processor. Process until smooth.
- Transfer the "dough" onto the lined baking sheet. Spread into a rectangle, about 1/3 inch thick. (Mine turned out to be 12x8 in (31x20 cm), but the size will vary depending on the size of your cauliflower head - the thickness is the important part.)
- Bake for 13-18 minutes, until the top is firm and starting to get golden.
- Brush the top with melted butter. Sprinkle shredded mozzarella on top, then bake for 5-10 more minutes, until the cheese is melted. If desired, you can place under the broiler to brown the cheese.
- Cool slightly, then cut lengthwise in half, and then cross-wise into 1-inch wide strips, to form 24 breadstick shaped rectangles total.
Nutrition Facts : Calories 214 kcal, Carbohydrate 7 g, Protein 15 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 75 mg, Sodium 334 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
ROASTED CAULIFLOWER "RICE"
Cauliflower rice is a great low-calorie dish to have in your arsenal especially if you are eating low-carb. Super low in carbs, yet such a satisfying dish you will forget it's made from a vegetable and not a grain. There are two reasons I opted for roasted riced cauliflower in place of sauteed: 1) more flavor and 2) better texture.
Provided by Dana Sterling
Categories Fruits and Vegetables Vegetables Cauliflower Rice
Time 47m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line 3 baking sheets with aluminum foil and lightly spray with cooking spray.
- Fill a food processor 1/4 of the way with cauliflower pieces. Pulse 8 to 12 times until cauliflower is the size of rice grains. Transfer to a large bowl. Repeat with remaining cauliflower pieces.
- Drizzle avocado oil over cauliflower "rice"; toss until well-distributed.
- Spread 2 1/2 cups of the rice in an even layer on each lined baking sheet.
- Roast rice until golden, about 16 minutes. Remove from oven, stir well, and spread out again. Return to oven and roast for 6 minutes. Remove from oven, stir well, and spread out again. Continue roasting until browned, about 5 minutes more.
- Season each sheet of roasted rice with 1/4 teaspoon salt and place in a large container.
Nutrition Facts : Calories 59.4 calories, Carbohydrate 7.6 g, Fat 2.8 g, Fiber 3.6 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 261.1 mg, Sugar 3.5 g
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