Category Archives: cauliflower

Cauliflower Fried Rice

I picked up a couple of bags of cauliflower rice last time I was in the supermarket and I made a cauliflower pizza one night and then I made this rice last night. The original recipe was posted back in October 2018. I have to admit that since you can now find  cauliflower already chopped up and ready to use there is no excuse not to make this. I used to have to chop the cauliflower in my processor which was time consuming and I would have to dry it on towels as it was always slightly watery. Now it’s available in pre-prepared cauliflower rice packages and this is a “game changer”.  Green Giant chopped cauliflower in a bag as well as at Trader Joe’s and Whole Foods and almost every supermarket now has pre-chopped cauliflower rice.  The pre-chopped bags come in 16 ounce size bags which is what I used for this recipe.  You can buy extra bags and keep them frozen!  It’s wildly popular so grab it while you can and get a few extra bags while you’re at it. Of course you can always chop your own if you don’t have access to any of these products.

This was so delicious I have added chicken and shrimp but you can certainly leave it vegetarian and add more vegetables or tofu.  There are so very many variations on this theme, feel free to go wild with it. It’s a low carb alternative to regular rice and a delicious healthy way to do so. I served it up in a large bowl and it was really a filling delicious dinner. 

Leftovers for lunch are the best part of any good recipe and this is so good the next day with a quick heat-up.

Follow me @cookingwithcandi on Instagram and if you do make one of my recipes please post and tag me .

Ingredients:

1 bag chopped cauliflower rice ( I found Green Giant brand and used it) I used a 16 oz. bag  you can use up to 24 oz. Or 1 medium head of cauliflower.

3 Tablespoons reduced sodium soy sauce- you may want to add more at the end , you’ll wait and taste–add to your own liking and you can even leave it on the table and have everyone add to their own liking

1 1/2 Tablespoon Sesame Oil

2 Tablespoons vegetable oil, plus a little bit for eggs as well. You can cut the oil down on eggs if you’d like. I felt like I needed the 2 tbsp. of oil for onions , etc. You can start 1 tbsp. and add as you need.

1/4 teaspoon ground ginger– you can use fresh if you prefer

2 large eggs-beaten

1 – 1 1/2 cup frozen peas and carrots –I had it in the house and how easy was this? you can use broccoli or corn or all. Or just plain frozen peas which works well when that’s all you have.

1 onion diced

3 cloves garlic -minced

1/8 teaspoon freshly ground black pepper , about 6 grinds on the pepper mill will do

*pinch of crushed red pepper

*chicken, shrimp whatever protein you like . I used thin chicken cutlets that I  cooked in a pan ( sprinkle with salt and pepper first) and in a little vegetable oil just cook till ready. if I were making for more people I would probably add about 1/2 lb. of cutlets diced up.  I use 1 – 1 1/2 lbs. of thin chicken cutlets .

2 green onions (scallions) thinly sliced

*salt and pepper to taste — you may want to add a little but don’t add till the end and you’ve tasted it. I added a little sprinkling of salt and pepper.

Directions:

If you must make the cauliflower rice, take out the processor, pulse cauliflower in the large bowl of a food processor until it resembles rice, about 3 minutes, set aside. If you bought the bag–you’re ready.

In a small bowl, whisk together soy sauce, sesame oil, ginger and a little black pepper

Heat about 1/2 Tbsp. of vegetable oil in a medium skillet over low heat , add beaten eggs and scramble them and then I set them aside .

I put chicken cutlets in a bowl and give them a light glaze of olive oil and lightly salt and pepper. Heat up a grill pan or any pan and pan fry the chicken. A grill pan gives it nice marks but it really doesn’t matter. Cook chicken till just cooked remove and cover with aluminum foil. I start  cooking everything else and while onions are cooking and chicken has cooled down a bit I cut it up into small pieces and return to bowl.

Heat 1- 2 Tablespoons Vegetable Oil in a large skillet or wok over medium high heat. Add garlic and onion to the skillet and cook, stirring often, until onions become translucent, at least 5 minutes. I like my onions translucent for this recipe. Lower the heat and stir in peas and carrots (and any other veggies you’d like) and cook until vegetables are tender, about 5 minutes. I ended up using the 2 Tablespoons of oil, do what works best for you.

Stir in the cauliflower, diced up eggs, green onions and soy sauce mixture. Cook, stirring constantly, until heated through and the cauliflower is tender, about 5 minutes . Taste for soy sauce and add if necessary. I didn’t add any salt because the soy sauce was salty enough. After the first five minutes of cooking I throw in the cooked protein that I am using and continue to heat it all up stirring as I go. If you ‘d like you can also add more soy sauce at this point. Just heat till hot and serve.

Taste for Salt and Pepper and Soy Sauce.

This is a very loose recipe so feel free to experiment. As you can see from photos I have made it with peas and carrots and just peas and if I have kale in the house I throw it in as well.

Cauliflower Chicken Parmesan

Here it is with cheese baked on top --honestly delicious either waycheese on topI came across this recipe a while back and every time I make it and post a picture of it people request recipe again so here it is again. I pretty much followed Jennifer Fisher’s recipe on her site for this recipe. I made a few changes but basically that was it. It’s pretty easy and ingredients are easy to obtain which is so important.

Very delicious and pretty healthy and a good way to get vegetables into everyone.

Thanks to @jenniferfisher.com for this delicious recipe.

This is what I did and I think it’s the kind of recipe you may play around with yourself.

Ingredients:

1 bag Cauliflower Rice– 16 oz.

1 small onion -finely diced

1 Tablespoon Olive Oil for onions

1 cup Tomato Sauce — I actually made my own because I had so much free time but you can use Raos which is my preferred brand if using jarred sauce or any sauce you’d like

1 lb. Chicken Tenders — I happen to have them in my freezer but you can use any chicken you’d like here. I cooked up and cut up into small pieces. *see note below on the chicken

1/2 cup grated parmesan cheese — divided

1 cup shredded Mozzarella Cheese –plus more if you would like to sprinkle more on top before baking — divided 1/2 into mixture and app. 1/2 on top

Kosher Salt

Directions:

Heat the olive oil – Add the onion and cook for a few minutes till onions start to look translucent. ( app. 5 minutes) Add cauliflower rice and some kosher salt ( app. 1 teaspoon ) and cook stirring often to get this going. I sauteed for approximately 10 minutes until rice was tender (al dente), add cooked cut up chicken and 1/2 cup sauce and continue allowing to cook down. Continue stirring and cooking for a few more minutes. Taste for salt and tenderness of the rice– as I said I like rice to have a little bite not mushy. Add remaining 1/2 cup sauce and cook down a few more minutes. Toss in 1/2 cup mozzarella and 1/4 cup parmesan and mix well to combine.

I sprayed a small rectangular baking dish with cooking spray ( this is important) you can use an 8×8 or I think mine was 11 x 7 actually.

I transferred mixture to baking dish and top it off with the rest of the mozzarella and the rest of the parmesan. ( 1/2 cup more of mozzarella you can add more if you feel you need to and 1/4 cup more of the parm)

Bake at 350 degrees until it starts to bubble around edges and mozzarella starts to gets brown and the edges get crunchy . I cooked for app. 20 minutes. All ovens vary and I like it just starting to brown and edges crunchy.

It was more than enough for the two of us and I actually think this was good for 3 people. Maybe 4 if you have a substantial salad .

*pics on top show it both ways with cheese on top and without– obviously if you’re looking for a lower calorie route go without –it’s delicious either way

We had a small simple green salad alongside and it was perfection.

*a little note on what I did with chicken tenders. I put in a bowl and added a little olive oil ( just to give a light glaze to chicken) and kosher salt and freshly ground pepper–mixed around and heated up on a grill pan. If no grill pan any pan will do. I cooked chicken till just done because it’s going back in pan and into oven for more cooking. (but it was fully cooked)

Cauliflower Chicken Parmesan

Here it is with cheese baked on top --honestly delicious either waycheese on topI came across this recipe recently and thought wow that sounds so amazing I will have to give it a try. I pretty much followed Jennifer Fisher’s recipe on her site for this recipe. I made a few changes but basically that was it. It’s pretty easy and I had all the ingredients in my house which has been my criteria for my cooking these crazy days.

Thanks to @jenniferfisher.com for this delicious recipe.

Stay Safe and Keep Cooking at Home.

This is what I did and I think it’s the kind of recipe you may play around with yourself.

Ingredients:

1 bag Cauliflower Rice– 16 oz.

1 small onion -finely diced

1 Tablespoon Olive Oil for onions

1 cup Tomato Sauce — I actually made my own because I had so much free time but you can use Raos which is my preferred brand if using jarred sauce or any sauce you’d like

1 lb. Chicken Tenders — I happen to have them in my freezer but you can use any chicken you’d like here. I cooked up and cut up into small pieces. *see note below on the chicken

1/2 cup grated parmesan cheese

1 cup shredded Mozzarella Cheese –plus more if you would like to sprinkle on top before baking — I didn’t add on top but by all means feel free to add more

Kosher Salt

Directions:

Heat the olive oil – Add the onion and cook for a few minutes till onions start to look translucent. ( app. 5 minutes) Add cauliflower rice and some kosher salt ( app. 1 teaspoon ) and cook stirring often to get this going. I sauteed for approximately 10 minutes until rice was tender (al dente), add cooked cut up chicken and 1/2 cup sauce and continue allowing to cook down. Continue stirring and cooking for a few more minutes. Taste for salt and tenderness of the rice– as I said I like rice to have a little bite not mushy. Add remaining 1/2 cup sauce and cook down a few more minutes. Toss in mozzarella and parmesan and mix well to combine.

I sprayed a small rectangular baking dish with cooking spray ( this is important) you can use an 8×8 or I think mine was 11 x 7 actually.

I transferred mixture to baking dish and if you’d like you can sprinkle with even more cheese (both parm and mozzarella) I didn’t and I have to say we loved it as is.

Bake at 350 degrees until it starts to bubble around edges if you added extra mozzarella when the top gets brown and the edges get crunchy . I cooked for app. 20 minutes. All ovens vary and if you added cheese it may need to come out faster just keep an eye on it.

It was more than enough for the two of us and I actually think this was good for 3 people. Maybe 4 if you have a substantial salad .

*pics on top show it both ways with cheese on top and without– obviously if you’re looking for a lower calorie route go without –it’s delicious either way

We had a small simple green salad alongside and it was perfection.

*a little note on what I did with chicken tenders. I put in a bowl and added a little olive oil ( just to give a light glaze to chicken) and kosher salt and freshly ground pepper–mixed around and heated up on a grill pan. If no grill pan any pan will do. I cooked chicken till just done because it’s going back in pan and into oven for more cooking. (but it was fully cooked)

Cauliflower Fried Rice

I picked up a couple of bags of cauliflower rice last time I was in the supermarket and I made a cauliflower pizza one night and then I made this rice last night. The original recipe was posted back in October 2018. I have to admit that since you can now find  cauliflower already chopped up and ready to use there is no excuse not to make this. I used to have to chop the cauliflower in my processor which was time consuming and I would have to dry it on towels as it was always slightly watery. Now it’s available in pre-prepared cauliflower rice packages and this is a “game changer”. Both Green Giant chopped cauliflower in a bag as well as at Trader Joe’s and Whole Foods. The pre-chopped bags come in 16 ounce size bags which is what I used for this recipe.  You can buy extra bags and keep them frozen!  It’s wildly popular so grab it while you can and get a few extra bags while you’re at it. Of course you can always chop your own if you don’t have access to any of these products.

This was so delicious I have added chicken and shrimp but you can certainly leave it vegetarian and add more vegetables or tofu.  There are so very many variations on this theme, feel free to go wild with it. It’s a low carb alternative to regular rice and a delicious healthy way to do so. I served it up in a large bowl and it was really a filling delicious dinner. Of course because of quarantine due to Corona I haven’t shopped as much and only had frozen peas not peas and carrots and it was perfectly fine. If and when you get your food delivery just pick up some of these ingredients and you won’t be sorry.

Today I will heat up leftovers for lunch since we are all eating at home now and maybe throw a fried egg on it!

Follow me @cookingwithcandi on Instagram and if you do make one of my recipes please post and tag me — I love hearing from all of you and let’s face it what else do we have to do these days? and social media helps to keep us all social.

Stay safe and be smart my friends.

Ingredients:

1 bag chopped cauliflower rice ( I found Green Giant brand and used it) I used a 16 oz. bag  you can use up to 24 oz. Or 1 medium head of cauliflower.

2 Tablespoons reduced sodium soy sauce- you may want to add more at the end , you’ll wait and taste–add to your own liking and you can even leave it on the table and have everyone add to their own liking

1 Tablespoon Sesame Oil

2 Tablespoons vegetable oil, plus a little bit for eggs as well. You can cut the oil down on eggs if you’d like. I felt like I needed the 2 tbsp. of oil for onions , etc. You can start 1 tbsp. and add as you need.

1/8 teaspoon ground ginger– you can use fresh if you prefer

2 large eggs-beaten

1 cup frozen peas and carrots –I had it in the house and how easy was this? you can use broccoli or corn or all.

1 onion diced

2 cloves garlic -minced

1/8 teaspoon freshly ground black pepper , about 6 grinds on the pepper mill will do

*pinch of crushed red pepper

*chicken, shrimp whatever protein you like . I used thin chicken cutlets that I  cooked in a pan ( sprinkle with salt and pepper first) and in a little vegetable oil just cook till ready. if I were making for more people I would probably add about 1/2 lb. of cutlets diced up. Cook breasts and then cut up or cut up and cook quickly in a pan they will finish cooking in the rice. I use a 1 lb. package of thin chicken cutlets

2 green onions (scallions) thinly sliced

*salt and pepper to taste — you may want to add a little but don’t add till the end and you’ve tasted it. I added a little sprinkling of salt and pepper.

Directions:

If you must make the cauliflower rice, take out the processor, pulse cauliflower in the large bowl of a food processor until it resembles rice, about 3 minutes, set aside. If you bought the bag–you’re ready.

In a small bowl, whisk together soy sauce, sesame oil, ginger and a little black pepper

Heat about 1/2 Tbsp. of vegetable oil in a medium skillet over low heat , add beaten eggs and cook until cooked through. I didn’t scramble , I made a large pancake. About 2-3 minutes per side, flipping once. Let cool completely before dicing into small pieces, set aside to cool.

Heat 1- 2 Tablespoons Vegetable Oil in a large skillet or wok over medium high heat. Add garlic and onion to the skillet and cook, stirring often, until onions become translucent, at least 5 minutes. I like my onions translucent for this recipe. Lower the heat and stir in peas and carrots (and any other veggies you’d like) and cook until vegetables are tender, about 5 minutes. I ended up using the 2 Tablespoons of oil, do what works best for you.

Stir in the cauliflower, diced up eggs, green onions and soy sauce mixture. Cook, stirring constantly, until heated through and the cauliflower is tender, about 5 minutes . Taste for soy sauce and add if necessary. I didn’t add any salt because the soy sauce was salty enough. After the first five minutes of cooking I throw in the cooked protein that I am using and continue to heat it all up stirring as I go. If you ‘d like you can also add more soy sauce at this point. Just heat till hot and serve.

This is a very loose recipe so please feel free to experiment.

Cauliflower Fried Rice

I picked up a couple of bags of cauliflower rice last time I was in the supermarket and I made a cauliflower pizza one night and then I made this rice last night. The original recipe was posted back in October 2018. I have to admit that since you can now find  cauliflower already chopped up and ready to use there is no excuse not to make this. I used to have to chop the cauliflower in my processor which was time consuming and I would have to dry it on towels as it was always slightly watery. Now it’s available in pre-prepared cauliflower rice packages and this is a “game changer”. Both Green Giant chopped cauliflower in a bag as well as at Trader Joe’s and Whole Foods. The pre-chopped bags come in 16 ounce size bags which is what I used for this recipe.  You can buy extra bags and keep them frozen!  It’s wildly popular so grab it while you can and get a few extra bags while you’re at it. Of course you can always chop your own if you don’t have access to any of these products.

This was so delicious I have added chicken and shrimp but you can certainly leave it vegetarian and add more vegetables or tofu.  There are so very many variations on this theme, feel free to go wild with it. It’s a low carb alternative to regular rice and a delicious healthy way to do so. I served it up in a large bowl and it was really a filling delicious dinner. Of course because of quarantine due to Corona I haven’t shopped as much and only had frozen peas not peas and carrots and it was perfectly fine. If and when you get your food delivery just pick up some of these ingredients and you won’t be sorry.

Today I will heat up leftovers for lunch since we are all eating at home now and maybe throw a fried egg on it!

Follow me @cookingwithcandi on Instagram and if you do make one of my recipes please post and tag me — I love hearing from all of you and let’s face it what else do we have to do these days? and social media helps to keep us all social.

Stay safe and be smart my friends.

Ingredients:

1 bag chopped cauliflower rice ( I found Green Giant brand and used it) I used a 16 oz. bag  you can use up to 24 oz. Or 1 medium head of cauliflower.

2 Tablespoons reduced sodium soy sauce- you may want to add more at the end , you’ll wait and taste–add to your own liking and you can even leave it on the table and have everyone add to their own liking

1 Tablespoon Sesame Oil

2 Tablespoons vegetable oil, plus a little bit for eggs as well. You can cut the oil down on eggs if you’d like. I felt like I needed the 2 tbsp. of oil for onions , etc. You can start 1 tbsp. and add as you need.

1/8 teaspoon ground ginger– you can use fresh if you prefer

2 large eggs-beaten

1 cup frozen peas and carrots –I had it in the house and how easy was this? you can use broccoli or corn or all.

1 onion diced

2 cloves garlic -minced

1/8 teaspoon freshly ground black pepper , about 6 grinds on the pepper mill will do

*pinch of crushed red pepper

*chicken, shrimp whatever protein you like . I used thin chicken cutlets that I  cooked in a pan ( sprinkle with salt and pepper first) and in a little vegetable oil just cook till ready. if I were making for more people I would probably add about 1/2 lb. of cutlets diced up. Cook breasts and then cut up or cut up and cook quickly in a pan they will finish cooking in the rice.

2 green onions (scallions) thinly sliced

*salt and pepper to taste — you may want to add a little but don’t add till the end and you’ve tasted it. I added a little sprinkling of salt and pepper.

 

Directions:

If you must make the cauliflower rice, take out the processor, pulse cauliflower in the large bowl of a food processor until it resembles rice, about 3 minutes, set aside. If you bought the bag–you’re ready.

In a small bowl, whisk together soy sauce, sesame oil, ginger and a little black pepper

Heat about 1/2 Tbsp. of vegetable oil in a medium skillet over low heat , add beaten eggs and cook until cooked through. I didn’t scramble , I made a large pancake. About 2-3 minutes per side, flipping once. Let cool completely before dicing into small pieces, set aside to cool.

Heat 1- 2 Tablespoons Vegetable Oil in a large skillet or wok over medium high heat. Add garlic and onion to the skillet and cook, stirring often, until onions become translucent, at least 5 minutes. I like my onions translucent for this recipe. Lower the heat and stir in peas and carrots (and any other veggies you’d like) and cook until vegetables are tender, about 5 minutes. I ended up using the 2 Tablespoons of oil, do what works best for you.

Stir in the cauliflower, diced up eggs, green onions and soy sauce mixture. Cook, stirring constantly, until heated through and the cauliflower is tender, about 5 minutes . Taste for soy sauce and add if necessary. I didn’t add any salt because the soy sauce was salty enough. After the first five minutes of cooking I throw in the cooked protein that I am using and continue to heat it all up stirring as I go. If you ‘d like you can also add more soy sauce at this point. Just heat till hot and serve.

This is a very loose recipe so please feel free to experiment.

 

 

 

 

 

Roasted Cauliflower with Chickpeas – Vegan

DSCN0013DSCN0019 DSCN0024DSCN0025 I love cauliflower, Dijon mustard and chickpeas, so how bad can this possibly be?

So so good, that’s how good.

This is a perfect side dish and very healthy, to boot. Completely vegan, protein packed and very filling. I’m certain it would be delicious with broccoli as well. Give this a try!

Thanks again to Gwyneth Paltrow and her cookbook It’s All Good . It is all good!

Ingredients:

1 14 oz. can chickpeas, rinsed and drained and then dried in a kitchen towel.

1 head of cauliflower, outer leaves removed and discarded, cut into bite size florets.

3 tablespoons of extra virgin olive oil, plus 1/4 cup of olive oil

Kosher salt

1 tablespoon Dijon mustard–I love Maille brand Dijon Mustard for just the right bite, but any Dijon mustard will do.

1 tablespoon whole grain mustard ( if you don’t have whole grain , just use all Dijon) it just adds a nice texture and looks good.

1 tablespoon white wine vinegar

freshly ground black pepper

*sprinkling of about 1/4 cup of chopped Italian parsley

DIRECTIONS:

Preheat the oven to 400 degrees and set the rack in the middle.

Toss the chickpeas and cauliflower together in a large roasting pan with the 3 tablespoons of olive oil and a big pinch of kosher salt. Roast, stirring now and then, until everything starts to brown up nicely, and the cauliflower is quite soft (about 45 minutes.)

Meanwhile, whisk together the mustards, vinegar, and 1/4 cup of olive oil, and a few healthy grinds of black pepper. I didn’t think it needed more salt, the mustard was salty enough as was the cauliflower.  While the chickpeas and cauliflower are still warm, toss them with the mustard dressing and if you like, add a little sprinkling of parsley.

Serve warm or at room temperature.

Cauliflower Fried Rice

Cauliflower Rice with Shrimp and Kale

Cauliflower Rice with Shrimp and Kale in Pan

 I first posted this delicious recipe a year ago. It has definitely gone into the rotation as a healthy staple in our house. We just returned from vacation in Spain and Portugal and we did do our fair share of eating. We biked for one week so that week sort of gets a pass on the high calories we took in. Lots of bread, lots of dessert, and lots of food in general. Now that we’re home I just want to eat a little cleaner and a little healthier till we get back into the swing of things and our jet lag is gone. There is no excuse not to make cauliflower rice now that  it’s available in pre-prepared cauliflower rice packages. Both Green Giant chopped cauliflower in a bag as well as at Trader Joe’s and almost every supermarket in America has it on it’s shelves. The pre-chopped bags come in 16 ounce size bags which is what I used for this recipe.  You can buy extra bags and keep them frozen!  It’s wildly popular so grab it while you can and get a few extra bags while you’re at it. Of course you can always chop your own if you don’t have access to any of these products or you just feel like making more work for yourself.

This is so delicious and I add chicken or shrimp or even tofu , any protein you like works well here. Other veggies are great here too like broccoli , kale, whole small pieces of cauliflower etc.  There are so very many variations on this theme, feel free to go wild with it. It’s a low carb alternative to regular rice and a delicious healthy way to do so. Photos of rice bowl with shrimp and kale are here as well.

This is how I do it.

Ingredients:

1 bag chopped cauliflower rice ( I found Green Giant brand and used it) I used a 16 oz. bag  you can use up to 24 oz. Or 1 medium head of cauliflower.

2 Tablespoons reduced sodium soy sauce- you may want to add more at the end , you’ll wait and taste

1 Tablespoon Sesame Oil

2 Tablespoons vegetable oil, plus a little bit for eggs as well. You can cut the oil down on eggs if you’d like. I felt like I needed the 2 tbsp. of oil for onions , etc. You can start 1 tbsp. and add as you need.

1/8 teaspoon ground ginger– you can use fresh if you prefer

2 large eggs-beaten

1 cup frozen peas and carrots –I had it in the house and how easy was this? you can use broccoli or corn or all.

1 onion diced

2 cloves garlic -minced

1/8 teaspoon freshly ground black pepper , about 6 grinds on the pepper mill will do

*pinch of crushed red pepper

*kale — after onions were sautéed I threw torn up kale pieces to pan right before cauliflower rice and other ingredients. Kale broke down rather quickly and was an extra added delicious flavor to this bowl.

*chicken, shrimp whatever protein you like . I used a thin chicken cutlet as it was just for me, if I were making for more people I would probably add about 1/2 lb. of cutlets diced up.

2 green onions (scallions) thinly sliced

*salt and pepper to taste — you may want to add a little but don’t add till the end and you’ve tasted it. I added a little sprinkling of salt and pepper.

Directions:

If you must make the cauliflower rice, take out the processor, pulse cauliflower in the large bowl of a food processor until it resembles rice, about 3 minutes, set aside. If you bought the bag–you’re ready.

In a small bowl, whisk together soy sauce, sesame oil, ginger and a little black pepper

Heat about 1/2 Tbsp. of vegetable oil in a medium skillet over low heat , add beaten eggs and cook until cooked through. I didn’t scramble , I made a large pancake. About 2-3 minutes per side, flipping once. Let cool completely before dicing into small pieces, set aside to cool.

Heat 1- 2 Tablespoons Vegetable Oil in a large skillet or wok over medium high heat. Add garlic and onion to the skillet and cook, stirring often, until onions become translucent, at least 5 minutes. I like my onions translucent for this recipe. Lower the heat and stir in peas and carrots (and any other veggies you’d like) and cook until vegetables are tender, about 5 minutes. I cut up a thin chicken cutlet into small pieces and added it with the vegetables. I ended up using the 2 Tablespoons of oil, do what works best for you.

Stir in the cauliflower, diced up eggs, green onions and soy sauce mixture. Cook, stirring constantly, until heated through and the cauliflower is tender, about 5 minutes . Taste for soy sauce and add if necessary. I didn’t add any salt because the soy sauce was salty enough.

This is a very loose recipe so please feel free to experiment.

 

 

 

 

 

Cauliflower Fried Rice

My new obsession is cauliflower rice and I have to admit that since you can now find the cauliflower already chopped up and ready to use there is no excuse not to make this. I used to have to chop the cauliflower in my processor which was time consuming and I would have to dry it on towels as it was always slightly watery. Now it’s available in pre-prepared cauliflower rice packages and this is a “game changer”. Both Green Giant chopped cauliflower in a bag as well as at Trader Joe’s and Whole Foods. The pre-chopped bags come in 16 ounce size bags which is what I used for this recipe.  You can buy extra bags and keep them frozen!  It’s wildly popular so grab it while you can and get a few extra bags while you’re at it. Of course you can always chop your own if you don’t have access to any of these products.

This was so delicious I have added chicken and shrimp but you can certainly leave it vegetarian and add more vegetables or tofu.  There are so very many variations on this theme, feel free to go wild with it. It’s a low carb alternative to regular rice and a delicious healthy way to do so. I served it up in a large bowl and it was really a filling delicious dinner.

This is what I did and the next night I heated up left-over rice and topped with a fried egg!  Delicious!

Ingredients:

1 bag chopped cauliflower rice ( I found Green Giant brand and used it) I used a 16 oz. bag  you can use up to 24 oz. Or 1 medium head of cauliflower.

2 Tablespoons reduced sodium soy sauce- you may want to add more at the end , you’ll wait and taste

1 Tablespoon Sesame Oil

2 Tablespoons vegetable oil, plus a little bit for eggs as well. You can cut the oil down on eggs if you’d like. I felt like I needed the 2 tbsp. of oil for onions , etc. You can start 1 tbsp. and add as you need.

1/8 teaspoon ground ginger– you can use fresh if you prefer

2 large eggs-beaten

1 cup frozen peas and carrots –I had it in the house and how easy was this? you can use broccoli or corn or all.

1 onion diced

2 cloves garlic -minced

1/8 teaspoon freshly ground black pepper , about 6 grinds on the pepper mill will do

*pinch of crushed red pepper

*chicken, shrimp whatever protein you like . I used a thin chicken cutlet as it was just for me, if I were making for more people I would probably add about 1/2 lb. of cutlets diced up.

2 green onions (scallions) thinly sliced

*salt and pepper to taste — you may want to add a little but don’t add till the end and you’ve tasted it. I added a little sprinkling of salt and pepper.

Directions:

If you must make the cauliflower rice, take out the processor, pulse cauliflower in the large bowl of a food processor until it resembles rice, about 3 minutes, set aside. If you bought the bag–you’re ready.

In a small bowl, whisk together soy sauce, sesame oil, ginger and a little black pepper

Heat about 1/2 Tbsp. of vegetable oil in a medium skillet over low heat , add beaten eggs and cook until cooked through. I didn’t scramble , I made a large pancake. About 2-3 minutes per side, flipping once. Let cool completely before dicing into small pieces, set aside to cool.

Heat 1- 2 Tablespoons Vegetable Oil in a large skillet or wok over medium high heat. Add garlic and onion to the skillet and cook, stirring often, until onions become translucent, at least 5 minutes. I like my onions translucent for this recipe. Lower the heat and stir in peas and carrots (and any other veggies you’d like) and cook until vegetables are tender, about 5 minutes. I ended up using the 2 Tablespoons of oil, do what works best for you.

Right before the next part I threw in some torn up Kale pieces. The kale cooks down rather quickly . Then I added the next part. If you’d like to add kale .

Stir in the cauliflower, diced up eggs, green onions and soy sauce mixture. Cook, stirring constantly, until heated through and the cauliflower is tender, about 5 minutes . Taste for soy sauce and add if necessary. I didn’t add any salt because the soy sauce was salty enough. After the first five minutes of cooking I throw in the cooked protein that I am using and continue to heat it all up stirring as I go. If you ‘d like you can also add more soy sauce at this point. Just heat till hot and serve.

This is a very loose recipe so please feel free to experiment.

 

 

 

 

 

Roasted Cauliflower–Thyme, Garlic, Onion and Parmesan

IMG_0626

I am a big fan of cauliflower and will eat it almost any which way it is prepared but this way was pretty delicious. You can take out the parmesan out at the end if you so choose. I love the way the parmesan melts in and the flavor is wonderful, but if you want to exclude it you can do so. I roasted for almost an hour at 425 degrees, you can check on it after 40 minutes. The onion starts to caramelize nicely but it can get burnt so keep your eye on it. This makes for a pretty awesome side dish to go alongside almost anything.

P.S. I got Joel to taste it but he still doesn’t like it that much–just getting him to taste cauliflower was a milestone!

Ingredients:

1 whole head cauliflower

1/2 large yellow onion – I sliced in 1/2 and made 1/2 moon thin slices, you can slice it however you’d like

4-5 thyme sprigs –I left them whole

4 unpeeled garlic cloves — 4 nice size garlic cloves

4 Tablespoons Olive Oil

Kosher Salt –app. 1/2 Tsp. was enough especially if you’re using the Parmesan Cheese

Freshly Ground Black Pepper–app. 6 grinds on the mill was what I used –you can taste for Salt and Pepper

*optional but delicious addition 1/2 cup of Grated Parmesan

Directions:

Preheat oven to 425 degrees.

You’ll need a large rimmed baking sheet

Wash and dry head of cauliflower, cut up into florets. Slice up onion ( I only used 1/2 of the onion because I didn’t want it to overwhelm the flavor) you can add more if you’d like

I then took out a large bowl and tossed the cauliflower florets, thyme sprigs, unpeeled garlic, and olive oil together in a large bowl. I added app. 1/2 Tsp. Kosher Salt and Freshly Ground Black Pepper. I let it sit for a little bit while I prepped the rest of my meal.

I then spread out on large rimmed baking sheet and roasted for 1/2 hour, tossing occasionally. After 45 minutes I sprinkled with 1/2 cup of grated Parmesan, tossed to combine, and roasted for about another 12-15 minutes till cauliflower was slightly browned and tender. Perfection!

Roasted Cauliflower–Thyme, Garlic, Onion and Parmesan

IMG_0626

I am a big fan of cauliflower and will eat it almost any which way it is prepared but this way was pretty delicious. You can take out the parmesan out at the end if you so choose. I love the way the parmesan melts in and the flavor is wonderful, but if you want to exclude it you can do so. I roasted for almost an hour at 425 degrees, you can check on it after 40 minutes. The onion starts to caramelize nicely but it can get burnt so keep your eye on it. This makes for a pretty awesome side dish to go alongside almost anything.

P.S. I got Joel to taste it but he still doesn’t like it that much–just getting him to taste cauliflower was a milestone!

Ingredients:

1 whole head cauliflower

1/2 large yellow onion – I sliced in 1/2 and made 1/2 moon thin slices, you can slice it however you’d like

4-5 thyme sprigs –I left them whole

4 unpeeled garlic cloves — 4 nice size garlic cloves

4 Tablespoons Olive Oil

Kosher Salt –app. 1/2 Tsp. was enough especially if you’re using the Parmesan Cheese

Freshly Ground Black Pepper–app. 6 grinds on the mill was what I used –you can taste for Salt and Pepper

*optional but delicious addition 1/2 cup of Grated Parmesan

Directions:

Preheat oven to 425 degrees.

You’ll need a large rimmed baking sheet

Wash and dry head of cauliflower, cut up into florets. Slice up onion ( I only used 1/2 of the onion because I didn’t want it to overwhelm the flavor) you can add more if you’d like

I then took out a large bowl and tossed the cauliflower florets, thyme sprigs, unpeeled garlic, and olive oil together in a large bowl. I added app. 1/2 Tsp. Kosher Salt and Freshly Ground Black Pepper. I let it sit for a little bit while I prepped the rest of my meal.

I then spread out on large rimmed baking sheet and roasted for 1/2 hour, tossing occasionally. After 45 minutes I sprinkled with 1/2 cup of grated Parmesan, tossed to combine, and roasted for about another 12-15 minutes till cauliflower was slightly browned and tender. Perfection!