Cauliflower Rice With Bacon And Peas Food

HEALTHY CAULIFLOWER RICE WITH PEAS

Steps:

• Wash and thoroughly dry cauliflower, then remove the leaves, and chop into large pieces.
• Place the cauliflower pieces in a food processor* and pulse a few times until it has a nice, sandy texture. Work in batches if necessary and don't over process or it will get mushy.
• Optional (but recommended): Press any excess moisture from the rice by transferring the cauliflower rice to a large paper towel and squeeze to remove any remaining water. This ensures no excess moisture remains, which can make your dish soggy.
• Heat one Tablespoon olive oil in a large skillet placed over medium heat. Once hot, add the cauliflower rice, scallions and green peas, and sauté for 5-7 minutes, stirring often. Season with salt and pepper, add lemon zest and a squeeze of lemon juice. Stir, and enjoy!

RICE WITH PEAS AND BACON

Steps:

• In a skillet over medium heat, cook the bacon lardons until browned and crispy. Transfer to a paper towel-lined plate and set aside.
• In a medium saucepan, combine the rice with the recommended amount of water on the package. Add the peas and salt and cook according to the rice package instructions.
• Stir in the Parmesan, butter, lemon zest and juice and black pepper. Mix in the bacon and serve.

CAULIFLOWER RICE WITH BACON AND PEAS

Steps:

• In a fine mesh sieve , run the cauliflower rice under warm water to thaw
• Wrap the rice in a dish towel and squeeze out as much moisture as possible
• Over medium heat, warm the oil
• Add the shallots and cook until tender, about 3-5 minutes
• Add the cauliflower and toss to coat
• Add the chicken broth and continue cooking until warmed, about another 3-5 minutes
• Add the cream, half of the parmesan cheese, bacon, peas, lemon zest, and salt and continue cooking until the peas are warmed, about 3-5 minutes
• Garnish with remaining parmesan cheese and chives

CAULIFLOWER "RISOTTO" WITH SNAP PEAS AND MUSHROOMS

Steps:

• Cut the cauliflower into chunks. Working in batches, pulse the cauliflower in a food processor until coarse in texture, like rice. Reserve 4 cups for this recipe and save any leftovers for another use.
• In a large skillet over medium heat, melt 3 tablespoons of the butter with the garlic. Stir in the mushrooms and cook until browned, 5 to 7 minutes. Remove and discard the garlic, then season the mushrooms with salt and pepper.
• Increase the heat to medium-high and stir in the cauliflower. Saute for 1 to 2 minutes. Add 1 cup of the broth and simmer until the liquid has mostly evaporated, 1 to 2 minutes.
• Stir in the sugar snaps, remaining broth and salt to taste. Add pea shoots. Simmer until the liquid is almost gone, 3 to 4 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter and half of the cheese, stirring until the cheese has melted. Adjust seasonings. Stir in the remaining cheese. Serve hot.

GINNY'S CAULIFLOWER AND PEA SALAD

Steps:

• In a large bowl, toss together the cauliflower, peas, onion, and celery. Mix in bacon bits, Parmesan cheese, and Cheddar cheese.
• Mix the mayonnaise, sour cream, mustard, sweetener, vinegar, and seasoned salt in a separate bowl. Pour over the vegetables, and mix well.

CURRIED RICE WITH CAULIFLOWER AND PEAS

Steps:

• Melt butter in large saucepan over medium heat.
• Add ginger, curry powder and lemon zest and stir for 30 seconds.
• Add cauliflower, peppers, onions, rice and salt; stir.
• Add water and bring to a boil; reduce heat and cover.
• Cook 15-18 minutes, until water is absorbed and rice is cooked through.
• Stir in peas and black pepper, cover and let sit for 5 minutes.

CHEESY CAULIFLOWER WITH PEAS

Steps:

• In a covered saucepan, cook cauliflower in a small amount of water until crisp-tender. Meanwhile, in another saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Drain the cauliflower. Add peas, mushrooms, 1 cup of cheese and cauliflower to the milk mixture; stir gently. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with remaining cheese. Cover and bake at 350° for 15 minutes. Uncover; bake 10 minutes longer or until heated through.