Category Archives: cauliflower

Cauliflower Fried Rice

Cauliflower Rice with Shrimp and Kale

Cauliflower Rice with Shrimp and Kale in Pan

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. Both Green Giant chopped cauliflower in a bag as well as at Trader Joe’s. 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 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!

Parmesan Roasted Cauliflower

photo 2 (5)photo 3 (4)photo 4 (4)This side dish is so very easy to prepare and so very tasty.  I love cauliflower and it is readily available throughout the year and is a member of the high fiber food club.  While cauliflower may not be very colorful it is one of the healthiest foods out there. This member of the cabbage group is vitamin-packed , high in anti-oxidants, contains anti-inflammatory benefits, increased blood flow and is low in carbs and fats. Granted I am adding some fat here with the parmesan cheese but the cheese packs a wallop of flavor to this dish.

Cauliflower is also good just roasted with olive oil, salt and pepper, and you can always add some other spices.

No special equipment required here and not a lot of ingredients. Just a nice sharp knife to cut the cauliflower into florets and a large rimmed baking sheet.

Ingredients:

Olive Oil –3 Tablespoons

4 peeled garlic cloves–I like to smash them but I didn’t chop them up

Kosher Salt-to taste

Freshly Ground Black Pepper-to taste

1/4 – 1/2 cup of Grated Parmesan Cheese–depending on the size of the head of cauliflower and how much cheese you like

*1/2 – 1 whole onion sliced depending on how much onion you like, you can totally omit as well

I used a sprinkle of dry thyme but a few sprigs of fresh thyme would also be nice

Directions:

Preheat oven to 425 degrees

Cut head up into florets , try to get them as uniform as possible. The very little ones will burn up.

Put cauliflower on a large rimmed baking sheet add sliced onion if you like, thyme , garlic and olive oil. Season with salt and pepper.

Roast cauliflower for about 30 minutes tossing occasionally, you just don’t want one side to get too burnt, so check in on it. Toss it around so it gets browned and softened.

After the first 1/2 hour if cauliflower is looking a bit browned and softened enough sprinkle with the grated parmesan. 1/2 cup should be fine for a large head of cauliflower. I used 1/2 cup. Toss to combine and cook for another 10 minutes or so.

A-mazing, I think I ate 3/4 of the head of cauliflower myself!

 

 

 

Soy Roasted Cauliflower

photo 1 (2) photo 1 photo 3 photo 4I had bought cauliflower and wanted to do something new to it other than just plain roasted .  I love it just roasted but I had soy sauce, had sesame oil, had olive oil, and well you get the picture. I wish I had some sesame seeds to sprinkle over it and I would have sprinkled some scallions as well but since I had neither seeds or scallions I forged ahead. It was so delicious. I mean how could this be bad? Joel wouldn’t touch it and again he doesn’t know what he’s missing. It just means that there’s more for me and I save the leftovers for the next day to put in a salad. This is a very tasty side dish and can be made just as well with broccoli. Easy and Enjoyable! Perfect.

Ingredients:

1 head cauliflower

2 Tablespoons olive oil

1 teaspoon sesame oil

1 Tablespoon soy sauce

Sprinkle of Kosher Salt or Truffle Salt

*1 Tablespoon Sesame Seeds – didn’t have but will def remember for next time

*1 scallion, sliced up for garnish at the end

Directions:

Preheat the oven to 400 degrees.

Remove the core from the cauliflower and cut into small florets. In a large bowl, toss the cauliflower with the oils, soy sauce, salt and sesame seeds.

Spread on a large rimmed baking sheet ( I spray with Pam first) and roast until tender and browned, stirring once halfway through about 25 minutes in. Take a taste and adjust salt if need be. I just sprinkled salt lightly over the cauliflower because of the soy sauce it’s plenty salty but taste for yourself. I cooked for a total of 55 minutes. You will have to adjust cooking time for your oven. Safe to say about an hour or so depending also on how large you leave the florets.

Transfer to a serving bowl and if you’d like garnish with sliced scallions.