GARLIC HERB CAULIFLOWER RICE
Cauliflower rice is a versatile and healthy side dish. For the best tasting riced cauliflower, it needs help from other flavors. In this herby version, we kick up the flavor with butter, lots of fresh herbs, fresh lemon juice, and garlic. For some extra crunch and texture, I love stirring in some roasted sliced almonds. You can leave these out or substitute other nuts.
Provided by Adam and Joanne Gallagher
Categories Side Dish
Time 20m
Yield Makes 8 (1/2 cup) servings
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1/2 cup, Calories 94, Fat 6.5g, SaturatedFat 2.3g, Cholesterol 8.3g, Sodium 222.7mg, Carbohydrate 8g, Fiber 2.9g, Sugar 1.8g, Protein 3.4g
LEMON HERB CAULIFLOWER RICE STIR FRY
Light, fluffy lemon herb cauliflower rice stir fry is a winning side dish that I use in place of regular rice. Half the calories and carbs. And half the cooking time. Throw in some butternut squash and it's really pretty too.
Provided by Cheryl
Categories Side Dish
Time 15m
Number Of Ingredients 7
Steps:
- RICE CAULIFLOWER (and BUTTERNUT SQUASH if using): Wash cauliflower and pat dry well. Cut into 2 inch chunks. You will need to process cauliflower (and squash) in 2-3 batches. Place chunks in bowl with regular chopping blade. Pulse until cauliflower is small rice size. Repeat until all cauliflower (and butternut squash) is riced. Note 3. If riced cauliflower feels moist, pat dry with paper towels to remove as much moisture as possible. I almost never have to do this.
- COOK CAULIFLOWER/SQUASH RICE: Heat butter or oil in large skillet to Medium. Add cauliflower (and squash) 'rice'. Stir for 1 minute. Cover and cook for 4 minutes, stirring occasionally, or until veggies are tender but not mushy.
- FINISH 'RICE': Add herbs, lemon zest, lemon juice, salt, pepper and butter (if using). Stir to combine well for 1 minute. Taste and adjust seasonings to your liking. Serve immediately. Drizzle a topping of your choice if desired. Note 4.
Nutrition Facts : Calories 132 kcal, Carbohydrate 15 g, Protein 5 g, Fat 8 g, SaturatedFat 1 g, Sodium 659 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 serving
CAULIFLOWER "RICE" STIR-FRY
This no-grain cauliflower dish is surprisingly hearty.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 14
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.
Nutrition Facts : Calories 300 g, Fat 20 g, Fiber 8 g, Protein 9 g, SaturatedFat 3 g, Sodium 283 g
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