This is one of my most favorite salads of all time. The flavors meld together beautifully to make a most delicious salad. I highly recommend this salad if you’re just looking for something new to make for brunch, lunch or even dinner! Perfect for dinner, brunch or lunch anytime of the year.
I made cauliflower and orzo in the morning and put together ingredients as they cooled down. The cooling off of orzo and cauliflower was the only time-consuming event in making this recipe. You can refrigerate salad once cooled down, but I would bring it to room temperature prior to serving.
If you want to add a protein like chicken this would make a most perfect dinner salad. Or just eat it veggie style! Nothing bad here!
Ingredients:
Cauliflower and Orzo Prep
1 head cauliflower broken into small florets, any color cauliflower will do and purple would be beautiful if you can find it
4 Tablespoons olive oil
3 minced cloves of fresh garlic
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup orzo pasta
Dressing and the rest of the salad
3 Tablespoons olive oil
3 Tablespoons fresh lemon juice
1 teaspoon honey
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup thinly sliced red onion
1 cup crumbled feta cheese
2/3 cup dried cherries
4 cups baby spinach
Directions:
Preheat the oven to 400 degrees.
In a bowl toss the cauliflower with the 3 tablespoons of olive oil, the fresh garlic, the salt and pepper. Spread on a rimmed baking sheet and roast until softened and the edges of cauliflower start to brown up. ( not burned) I did it for 25 minutes. Set cauliflower aside and let it completely cool down.
Cook orzo according to box directions, I cooked for a minute less so it would be more al dente ( just a bit undercooked ) Drain in a colander, rinse under cold water, drain well and while draining toss in the remaining 1 tablespoon olive oil right in the colander.
In a big bowl, whisk together 3 tablespoons of olive oil, lemon juice, honey, mustard, salt and pepper.
I allowed about an hour for complete cool down of cauliflower and orzo and added to bowl with dressing along with onion , feta, and cherries . Toss well until completely coated with dressing. Throw in the spinach and toss again till spinach is incorporated. Taste for Salt and Pepper and adjust seasonings to your liking. I added a sprinkle of black pepper but no more salt.
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.
This is one of my most favorite salads of all time. The flavors meld together beautifully to make a most delicious salad. I highly recommend this salad if you’re just looking for something new to make for brunch, lunch or even dinner! I got this recipe from Chrissy Teigen’s Cookbook Cravings a few years back and it has gone into constant rotation ever since. Perfect for dinner, brunch or lunch anytime of the year.
I made cauliflower and orzo in the morning and put together ingredients as they cooled down. The cooling off of orzo and cauliflower was the only time-consuming event in making this recipe. You can refrigerate salad once cooled down, but I would bring it to room temperature prior to serving.
If you want to add a protein like chicken this would make a most perfect dinner salad. Or just eat it veggie style! Nothing bad here!
Ingredients:
Cauliflower and Orzo Prep
1 head cauliflower broken into small florets, any color cauliflower will do and purple would be beautiful if you can find it
4 Tablespoons olive oil
3 minced cloves of fresh garlic
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup orzo pasta
Dressing and the rest of the salad
3 Tablespoons olive oil
3 Tablespoons fresh lemon juice
1 teaspoon honey
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup thinly sliced red onion
1 cup crumbled feta cheese
2/3 cup dried cherries
4 cups baby spinach
Directions:
Preheat the oven to 400 degrees.
In a bowl toss the cauliflower with the 3 tablespoons of olive oil, the fresh garlic, the salt and pepper. Spread on a rimmed baking sheet and roast until softened and the edges of cauliflower start to brown up. ( not burned) I did it for 25 minutes. Set cauliflower aside and let it completely cool down.
Cook orzo according to box directions, I cooked for a minute less so it would be more al dente ( just a bit undercooked ) Drain in a colander, rinse under cold water, drain well and while draining toss in the remaining 1 tablespoon olive oil right in the colander.
In a big bowl, whisk together 3 tablespoons of olive oil, lemon juice, honey, mustard, salt and pepper.
I allowed about an hour for complete cool down of cauliflower and orzo and added to bowl with dressing along with onion , feta, and cherries . Toss well until completely coated with dressing. Throw in the spinach and toss again till spinach is incorporated. Taste for Salt and Pepper and adjust seasonings to your liking. I added a sprinkle of black pepper but no more salt.
This is one of my most favorite salads of all time. The flavors meld together beautifully to make a most delicious salad. I highly recommend this salad if you’re just looking for something new to make for brunch, lunch or even dinner! I got this recipe from Chrissy Teigen’s Cookbook Cravings a few years back and it has gone into constant rotation ever since. Perfect for Summer days and nights.
I made cauliflower and orzo in the morning and put together ingredients as they cooled down. The cooling off of orzo and cauliflower was the only time-consuming event in making this recipe. You can refrigerate salad once cooled down, but I would bring it to room temperature prior to serving.
If you want to add a protein like chicken this would make a most perfect dinner salad. Or just eat it veggie style! Nothing bad here!
Ingredients:
Cauliflower and Orzo Prep
1 head cauliflower broken into small florets, any color cauliflower will do and purple would be beautiful if you can find it
4 Tablespoons olive oil
3 minced cloves of fresh garlic
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup orzo pasta
Dressing and the rest of the salad
3 Tablespoons olive oil
3 Tablespoons fresh lemon juice
1 teaspoon honey
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup thinly sliced red onion
1 cup crumbled feta cheese
2/3 cup dried cherries
4 cups baby spinach
Directions:
Preheat the oven to 400 degrees.
In a bowl toss the cauliflower with the 3 tablespoons of olive oil, the fresh garlic, the salt and pepper. Spread on a rimmed baking sheet and roast until softened and the edges of cauliflower start to brown up. ( not burned) I did it for 25 minutes. Set cauliflower aside and let it completely cool down.
Cook orzo according to box directions, I cooked for a minute less so it would be more al dente ( just a bit undercooked ) Drain in a colander, rinse under cold water, drain well and while draining toss in the remaining 1 tablespoon olive oil right in the colander.
In a big bowl, whisk together 3 tablespoons of olive oil, lemon juice, honey, mustard, salt and pepper.
I allowed about an hour for complete cool down of cauliflower and orzo and added to bowl with dressing along with onion , feta, and cherries . Toss well until completely coated with dressing. Throw in the spinach and toss again till spinach is incorporated. Taste for Salt and Pepper and adjust seasonings to your liking. I added a sprinkle of black pepper but no more salt.
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.
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.
This is one of my most favorite salads of all time. The flavors meld together beautifully to make a most delicious salad. I highly recommend this salad if you’re just looking for something new to make for brunch, lunch or even dinner! I got this recipe from Chrissy Teigen’s Cookbook Cravings a few years back and it has gone into constant rotation ever since. Perfect for Meatless Monday!
I made cauliflower and orzo in the morning and put together ingredients as they cooled down. The cooling off of orzo and cauliflower was the only time-consuming event in making this recipe. You can refrigerate salad once cooled down, but I would bring it to room temperature prior to serving.
This salad was a side dish amongst many, it would serve 4-6 just as a salad. I had 11 people and it was one of many side dishes for a luncheon I was making. This one gets a big thumbs up! If you were making this as a salad I would say it would serve 4-6 very nicely.
If you want to add a protein like chicken this would make a most perfect dinner salad. Or just eat it veggie style! Nothing bad here!
Ingredients:
Cauliflower and Orzo Prep
1 head cauliflower broken into small florets, any color cauliflower will do and purple would be beautiful if you can find it
4 Tablespoons olive oil
3 minced cloves of fresh garlic
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup orzo pasta
Dressing and the rest of the salad
3 Tablespoons olive oil
3 Tablespoons fresh lemon juice
1 teaspoon honey
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup thinly sliced red onion
1 cup crumbled feta cheese
2/3 cup dried cherries
4 cups baby spinach
Directions:
Preheat the oven to 400 degrees.
In a bowl toss the cauliflower with the 3 tablespoons of olive oil, the fresh garlic, the salt and pepper. Spread on a rimmed baking sheet and roast until softened and the edges of cauliflower start to brown up. ( not burned) I did it for 25 minutes. Set cauliflower aside and let it completely cool down.
Cook orzo according to box directions, I cooked for a minute less so it would be more al dente ( just a bit undercooked ) Drain in a colander, rinse under cold water, drain well and while draining toss in the remaining 1 tablespoon olive oil right in the colander.
In a big bowl, whisk together 3 tablespoons of olive oil, lemon juice, honey, mustard, salt and pepper.
I allowed about an hour for complete cool down of cauliflower and orzo and added to bowl with dressing along with onion , feta, and cherries . Toss well until completely coated with dressing. Throw in the spinach and toss again till spinach is incorporated. Taste for Salt and Pepper and adjust seasonings to your liking. I added a sprinkle of black pepper but no more salt.
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.
This is one of my most favorite salads of all time. The flavors meld together beautifully to make a most delicious salad. I highly recommend this salad if you’re just looking for something new to make for brunch, lunch or even dinner! I got this recipe from Chrissy Teigen’s Cookbook Cravings a few years back and it has gone into constant rotation ever since. Perfect for Meatless Monday!
I made cauliflower and orzo in the morning and put together ingredients as they cooled down. The cooling off of orzo and cauliflower was the only time-consuming event in making this recipe. You can refrigerate salad once cooled down, but I would bring it to room temperature prior to serving.
This salad was a side dish amongst many, it would serve 4-6 just as a salad. I had 11 people and it was one of many side dishes for a luncheon I was making. This one gets a big thumbs up! If you were making this as a salad I would say it would serve 4-6 very nicely.
If you want to add a protein like chicken this would make a most perfect dinner salad. Or just eat it veggie style! Nothing bad here!
Ingredients:
Cauliflower and Orzo Prep
1 head cauliflower broken into small florets, any color cauliflower will do and purple would be beautiful if you can find it
4 Tablespoons olive oil
3 minced cloves of fresh garlic
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup orzo pasta
Dressing and the rest of the salad
3 Tablespoons olive oil
3 Tablespoons fresh lemon juice
1 teaspoon honey
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup thinly sliced red onion
1 cup crumbled feta cheese
2/3 cup dried cherries
4 cups baby spinach
Directions:
Preheat the oven to 400 degrees.
In a bowl toss the cauliflower with the 3 tablespoons of olive oil, the fresh garlic, the salt and pepper. Spread on a rimmed baking sheet and roast until softened and the edges of cauliflower start to brown up. ( not burned) I did it for 25 minutes. Set cauliflower aside and let it completely cool down.
Cook orzo according to box directions, I cooked for a minute less so it would be more al dente ( just a bit undercooked ) Drain in a colander, rinse under cold water, drain well and while draining toss in the remaining 1 tablespoon olive oil right in the colander.
In a big bowl, whisk together 3 tablespoons of olive oil, lemon juice, honey, mustard, salt and pepper.
I allowed about an hour for complete cool down of cauliflower and orzo and added to bowl with dressing along with onion , feta, and cherries . Toss well until completely coated with dressing. Throw in the spinach and toss again till spinach is incorporated. Taste for Salt and Pepper and adjust seasonings to your liking. I added a sprinkle of black pepper but no more salt.
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.
Cooking with Candi 