Cauliflower Rice Stir Fry Food

CAULIFLOWER "RICE" STIR-FRY

Steps:

• Pulse cauliflower florets in a food processor until finely chopped.
• Heat 1 tablespoon oil in a large skillet over medium heat. Add 1/2 sliced red onion and 2 minced cloves garlic and cook, stirring, until tender, about 6 minutes. Add cauliflower and season with coarse salt. Stir in Cleansing Broth and steam, covered, until broth has evaporated and cauliflower is tender, about 6 minutes. Transfer to a bowl and cover.
• Wipe pan and heat 1 tablespoon oil over medium-high heat. Add 1/2 sliced red onion and cook, stirring, until tender, about 5 minutes. Add 2 minced cloves garlic, ginger, and chile and cook 1 minute. Add broccoli florets, carrot, and bell pepper and cook, stirring, until tender, about 5 minutes. Season with salt. Remove from heat and add lemon juice.
• For each serving, top cauliflower with vegetables and sprinkle with 1 tablespoon pumpkin seeds and 1 tablespoon cilantro.

CAULIFLOWER FRIED RICE

Steps:

• In batches, pulse the cauliflower in a food processor until rice-size crumbs form. Transfer to a bowl and set aside.
• Put a large skillet over medium heat and add the vegetable oil and sesame oil. Add two-thirds of the green onions, the garlic, ginger and chili paste. Cook, stirring constantly, until fragrant, 2 to 3 minutes. Raise the heat to medium high and add the carrots and spinach; continue to cook, stirring, until the spinach has wilted, 1 to 2 minutes.
• Continuing to stir constantly, add the cauliflower rice. Cook until the cauliflower is tender, 3 to 4 minutes. Pour in the soy sauce and stir, scraping the bottom of the skillet, until the liquid has evaporated, 2 to 3 minutes longer.
• Meanwhile, melt the butter in a second skillet over medium heat. Crack in the eggs; as they cook, spoon hot butter over the whites of the eggs so that the whites set without flipping. Towards the end of cooking, carefully spoon hot butter over the yolks and cook until the eggs reach the desired doneness.
• Remove the pan with the cauliflower from the heat, drizzle with sriracha, and sprinkle with the toasted sesame seeds and reserved green onions. Divide between 4 plates and top each serving with an egg.

CAULIFLOWER RICE STIR-FRY

Steps:

• Heat sesame oil in a large nonstick skillet over medium heat. Add garlic and ginger and cook until fragrant, about 1 minute. Add riced cauliflower medley and cook, stirring frequently, until vegetables are tender-crisp, about 5 minutes. Stir in soy sauce and cook for 1 minute.
• Move cauliflower mixture to one side of the skillet and pour eggs into the other side. Cook and stir until eggs are scrambled, about 3 minutes. Mix eggs and cauliflower mixture together and cook until heated through, about 1 minute.

CHICKEN CAULIFLOWER "FRIED RICE"

Steps:

• Cut the cauliflower into chunks. Working in batches, pulse the cauliflower in a food processor until coarse in texture, like rice. This recipe uses about 4 cups of cauliflower rice. If you have any leftover, save it for another use.
• Heat a wok or large skillet over medium-high heat. Add 1 teaspoon of the canola oil. Add the eggs and quickly scramble. Transfer the eggs to a plate and set aside. Heat the remaining 2 teaspoons canola oil. Add the garlic and ginger and cook, stirring constantly, about 1 minute. Add the peas and carrots, scallions and cauliflower. Stir-fry until the vegetables are tender, about 5 minutes.
• As the vegetables are cooking, whisk the soy sauce and sesame oil together in a small bowl. Stir the sauce and chicken into the cauliflower mixture. Cook an additional minute or 2. Stir the cooked eggs back into the mixture. Serve with hot sauce and additional soy sauce if desired.

CAULIFLOWER FRIED RICE

Steps:

• Heat vegetable oil in a large nonstick skillet and cook garlic and ginger over medium heat 1 minute.
• Add Green Giant Riced® Cauliflower Medley and cook 5 minutes, stirring frequently, or until vegetables are until tender-crisp.
• Stir in soy sauce and cook 1 minute.
• Stir in cooked egg and continue cooking 1 minute or until heated through.

CAULIFLOWER RICE

Steps:

• Heat the oven to 425 degrees if you're serving the rice cooked.
• Fill a food processor halfway with cauliflower florets, then pulse until it breaks down to about 1/4- and 1/8-inch pieces and resembles rice. Transfer to a very large bowl. Repeat with the remaining florets. The rice can be eaten at this point, or stored in an airtight container in the refrigerator for 5 days or in the freezer for 1 month.
• To serve warm, toss the rice with olive oil and garlic (if using), then spread in an even layer on 2 baking sheets. Season with salt and pepper. Roast until dark golden brown at the edges and lightly golden all over, 15 to 20 minutes. Serve plain or with 1 of the sauces below.
• For the ginger-garlic sauce: Heat oil in a small frying pan over medium heat. Add the ginger and garlic and cook, stirring occasionally, until lightly golden, about 3 minutes. Turn off the heat, then stir in sesame oil, red-pepper flakes and a pinch of salt. Pour over cauliflower rice, toss to combine and serve at once.
• For the tahini-Parmesan sauce: In a small saucepan over medium-low heat, combine 3 tablespoons water, tahini and lemon juice. Once warm, add grated Parmesan and continue stirring until the cheese has melted and the sauce has come together. Season with black pepper. Drizzle over the cauliflower rice, to taste. Pass extra at the table.
• For Thai-style rice: To the cooked rice, add red onion, scallions, cilantro, mint, fish sauce, lime juice and red-pepper flakes. Toss to combine and serve at once.

KUNG PAO CAULIFLOWER & PRAWN STIR-FRY

Steps:

• Heat the grill to high. Toss the cauliflower on a tray with ½ tbsp of the oil and grill for 15-20 mins or until tender and golden around the edges.
• When the cauli is done, heat the remaining oil in a small saucepan or wok. Tip in the garlic, chilli and ginger, and cook for 1 min. Raise the heat, add the prawns and fry for 1 min. Splash in the vinegar and hoisin, let it bubble, then toss the cauliflower through the sticky sauce. Top with the spring onions and peanuts, and serve with rice.

CAULIFLOWER RICE

Steps:

• Cut the hard core and stalks from the cauliflower and pulse the rest in a food processor to make grains the size of rice. Tip into a heatproof bowl, cover with cling film, then pierce and microwave for 7 mins on High - there is no need to add any water. Stir in the coriander. For spicier rice, add some toasted cumin seeds.

BROCCOLI AND CAULIFLOWER STIR FRY

Steps:

• Cut broccoli and cauliflower into smaller pieces.
• Heat water in a large wok to boiling and add broccoli and cauliflower.
• Let sit for 2-3 minutes, then remove from wok, drain and rinse with cold water.
• In same wok, heat 1-2 T oil on high. Add ginger, garlic, carrot, and green onion. Cook until garlic starts to turn brown. Be careful not to overcook!
• Add broccoli and cauliflower and stir.
• Add sauce, stir, and let simmer for several minutes.
• Serve immediately!

SIMPLE CAULIFLOWER STIR-FRY

Steps:

• Bring a large pot of water to boil.
• Cut off and discard cauliflower leaves and cut out the core; cut the cauliflower into florets.
• Add 1 tablespoon of salt to boiling water; bring back to a boil and add the cauliflower; stir gently as water comes back to a boil, boil for about 1 minute, or till cauliflower is tender but still firm; drain and set aside.
• heat a large wok over high heat; add the oil and swirl to coat; add the garlic and stir-fry until it starts to turn golden, 15-20 seconds; add the cauliflower and stir-fry for 30 seconds to 1 minute; press it against the side of the wok to sear it but don't mash it.
• Add 1/2 teaspoon of salt, stir-fry briefly and serve.