Herbed Cauliflower Rice Food

HERBED CAULIFLOWER RICE

Steps:

• Place a steamer insert into a pot and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until fork-tender, 10 to 15 minutes.
• Remove cauliflower and steamer from the pot. Drain all water and return cauliflower to the empty pot. Add chives, parsley, garlic powder, and onion powder.
• Set pot over medium-low heat. Mash cauliflower with a potato masher to the consistency of rice grains. Stir until excess moisture evaporates and the 'rice' appears fluffy, 5 to 7 minutes. Season with salt and pepper.

GARLIC HERB CAULIFLOWER RICE

Steps:

• To turn a head of cauliflower into rice, there are two options. Use a food processor or use a box grater.
• If using a food processor, cut the head of cauliflower into medium chunks and remove the core. Working in batches, add the cauliflower to the bowl of a food processor and pulse until the cauliflower is broken down into very small bits that resemble rice (see photo above).
• If using a box grater, cut the head of cauliflower into quarters and remove the core. Use the medium-sized holes to grate each quarter into small bits resembling rice.
• Optional step, for the best cauliflower rice, before cooking, transfer the riced cauliflower to a clean dish towel and press to remove excess moisture.
• Add the almonds to a large skillet over medium heat. Stir the almonds around the pan until they are fragrant and lightly toasted, about 3 minutes. Keep a close eye on the nuts since they do toast quickly. Transfer the toasted almonds to a bowl and save for later.
• Return the skillet to the heat and add the butter. When the butter is melted and bubbling, stir in the garlic. Cook the garlic, stirring it around the pan, until fragrant, about 30 seconds.
• Add the cauliflower rice, salt, and a few grinds of black pepper. Cook, stirring every once and a while, until the cauliflower rice is crisp-tender and starts to turn light brown in places, 7 to 10 minutes.
• Take the skillet off of the heat, and then stir in the fresh herbs, lemon juice, and toasted almonds. Taste then adjust with additional salt, pepper or lemon juice.

OVEN BAKED CRUSTY HERBED CAULIFLOWER

Steps:

• Cut cauliflower into medium-size florets.
• Steam the florets in a steamer basket over simmering water; cover. Cook for just a few minutes until barely tender.
• Remove and cool slightly until you can handle the pieces.
• Meanwhile, beat together eggs, salt and pepper in shallow pie plate.
• Toss together bread crumbs, basil and parsley in another shallow pie plate.
• Preheat oven to 400 degrees Fahrenheit.
• Coat baking sheet with nonstick vegetable oil spray, or lightly oil with a pastry brush.
• Place flour in a bag. Add florets in batches, shake to coat. Shake off excess flour. Discard leftover flour.
• Dip lightly floured pieces into egg mixture then into crumb mixture, turning to coat.
• Place on prepared baking sheet.
• Drizzle with melted butter.
• Bake in preheated 400 degree Fahrenheit oven for 20 minutes or until golden and crispy.
• Serve hot.

CAULIFLOWER RICE (MULTIPLE SEASONING OPTIONS)

Steps:

• Add chopped cauliflower into a food processor and pulse into tiny, fine cauliflower pieces. This should look like "rice".
• In a saute pan, coat with oil and lightly cook the cauliflower with onion (optional) for about 5-7 minutes until softened to your desired texture (about 5-7 minutes).
• Stir in remaining ingredients while in the pan.
• Store in refrigerator in an airtight container.
• VARIATIONS OF CAULIFLOWER RICE.
• Spanish Cauliflower Rice // add 1 Tbs. red pepper flakes + 1/4 cup your favorite salsa + diced tomatoes + jalapenos + fresh cilantro.
• Curry Cauliflower Rice // add 1 Tbs. curry powder seasoning + fresh grated ginger + red chilies + fresh lime juice.
• Fried Cauliflower Rice // add scrambled egg + 1 Tbs. sesame seeds + fresh grated ginger + 1 Tbs. soy sauce.
• Italian Cauliflower Rice // add 1 Tbs. dried oregano + fresh basil + diced sundried tomatoes + diced red onion.
• Greek Cauliflower Rice // add 1 Tbs. oregano + 1 Tbs. capers + 1/4 cup diced kalamata olives + 1 Tbs. Dijon mustard + 1 Tbs. apple cider vinegar.
• Sweet Cauliflower Rice // a dash of cinnamon + stevia to taste + vanilla extract/powder (leave out onions in cooking process).
• Lemon Cauliflower Rice // juice of 1 lemon + 1 teaspoons sea salt.
• Sushi Cauliflower Rice // 1 Tbs. rice vinegar + 1 teaspoons stevia/organic sugar + nori/kelp flakes.
• Herbed Cauliflower Rice // a mix of fresh herbs diced finely such as dill, chives, or basil, oregano, rosemary, etc.
• Cheezy Cauliflower Rice // 1-2 Tbs. nutritional yeast + almond milk to create a "sauce" + dash of cayenne.
• Cilantro Lime Cauliflower Rice // 3 tbsp chopped cilantro + 2 tbsp lime juice.

SPICED ROAST CAULIFLOWER WITH HERBY RICE

Steps:

• Heat oven to 200C/180C fan/gas 6. Spread out the cauliflower, peppers and onion quarters on a very large baking tray. Drizzle with 2 tbsp olive oil and sprinkle with the ras el hanout. Toss together, season and roast for 30 mins.
• Meanwhile, stir the garlic into the yogurt and set aside. In a medium saucepan, heat the remaining oil. Add the sliced onion, season and fry for 5 mins. Add the rice and coat well in the oil. Pour over vegetable stock so that it covers it by about 2cm. Bring to the boil, then turn down to the lowest heat and cover with a lid. Check after 5 mins and add most of the coriander. Cook for 4 mins more until al dente.
• Remove from the heat and let it sit with the lid on for 10 mins. Serve the roasted vegetables with the rice, remaining coriander, the pomegranate seeds and the yogurt sauce to share.

GARLIC AND HERB CAULIFLOWER RICE

Steps:

• Cut the cauliflower into large florets. Transfer to a food processor, in batches if necessary, and pulse until the cauliflower resembles rice. Pour into a medium bowl. You should have 3 1/2 to 4 cups of cauliflower rice.
• Heat a large nonstick skillet over medium heat. Add the ghee and garlic; cook, stirring, until the garlic is golden and fragrant, 1 to 2 minutes. Next, add the cauliflower rice. Cook, stirring often, for 5 minutes. Once the cauliflower rice has softened and is lightly golden, remove from the heat and season with salt and pepper. Stir in the 3 tablespoons dill, 2 tablespoons chives, and 1 tablespoon parsley. Taste and add more salt and pepper, if desired.
• To serve, scoop the cauliflower rice into a shallow bowl and garnish with more herbs and black pepper.