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Rice made out of cauliflower, Great for low carb diets


Choose a Cauliflower
 
*When picking out a cauliflower, look firm, tight white florets and bright green leaves. The base of the stem should look moist and even colored.
 
*Next, cut the stalk from around the head of the cauliflower.
 
*Cut the florets into large chunks that will fit in the mouth of your food processor.
 
*Process fresh cauliflower until it is the size of rice, either using the plain steel blade or the shredder blade.
 
*If you don t have a food processor you could also use a hand-held grater or cut it very finely by hand.
 
 
*Cook the Low Carb Cauliflower Rice
 
*Place the riced cauliflower into a microwave safe covered dish.
 
*Cook in the microwave for 4-5 minutes. You don t need to add any water, just cook it as is.
 
*When it’s done, you ll have a slightly firm, but tender rice alternative.
 
*You can add alittle olive oil, spray butter, salt, pepper, basil, garlic ect..
 

I’ve also seen cauliflower used as an alternative to mashed potatoes. Steam the cauliflower, mash it up and add whatever toppings you want. Cauliflower is amazing and severely under-utilized in American homes!

CAULIFLOWER “MASHED” POTATOES  
 
-1 head cauliflower
-1/8 skim milk
-Salt & pepper
-Paprika


Directions
 
Cook cauliflower until fork tender. Place cauliflower (in pieces), skim milk, salt and pepper in blender. Whip until smooth. Pour cauliflower into small baking dish. Sprinkle with paprika and bake in hot oven until bubbly.
 
Yum!! Taste just like mashed potatoes

Cauliflower Rice with Veggies:
Low carb and delicious
By Paleo
 
Ingredients
 
-1 head cauliflower
-1/4 C chopped fresh parsley
-1 onion, chopped
-2 cloves garlic, minced
-1 stalk celery
-1 bell pepper
-1/4 C green onions
-1/4 tsp cayenne pepper
- 1/2 tsp black pepper
 
 
Directions
 
-Shred the cauliflower in a food processor to make rice like consistency
-In a sauté pan heat 1 tsp olive oil and sauté garlic and onion.
-Add bell pepper, celery, and green onion.
-Stir in spices and fresh parsley.
-Add to cauliflower and mix well.
-Microwave cauliflower, covered with plastic wrap for about 5 minutes.

Cauliflower Rice with Veggies:
Low carb and delicious
By Paleo
 
Ingredients
 
-1 head cauliflower
-1/4 C chopped fresh parsley
-1 onion, chopped
-2 cloves garlic, minced
-1 stalk celery
-1 bell pepper
-1/4 C green onions
-1/4 tsp cayenne pepper
- 1/2 tsp black pepper
 
 
Directions
 
-Shred the cauliflower in a food processor to make rice like consistency
-In a sauté pan heat 1 tsp olive oil and sauté garlic and onion.
-Add bell pepper, celery, and green onion.
-Stir in spices and fresh parsley.
-Add to cauliflower and mix well.
-Microwave cauliflower, covered with plastic wrap for about 5 minutes.

Cauliflower Poppers


Ingredients   
- 1 large head of cauliflower 
- juice of 1 lemon 
- 3 cloves of garlic, minced 
- 2 teaspoons Dijon mustard 
- 1 tablespoon olive oil 
- 1 teaspoon salt 
- 1 teaspoon dried dill 
- fresh black pepper 
- 2 tablespoons nutritional yeast


Directions  
-Preheat the oven to 400, and separate the cauliflower into bite-sized florets.
 
- Whisk together the remaining ingredients and toss with the cauliflower, then bake for 40 minutes, stirring once about halfway through the cooking time.
 
-They’re ready when they get nicely browned and they’re tender but not mushy
 
Makes:4-5 servings,
Preparation time: 10 minutes,
Cooking time: 40 minutes
 
by: upforair
 

Shrimp Fried “Cauliflower Rice”
 
 
Ingredients:
-2 heapings cups of grated fresh cauliflower
-2 tablespoons coconut oil (any cooking oil is fine)
-1/2 cup sugar snap pea pods
-1/3 cup onion, chopped
-4 tablespoons wheat-free tamari or soy sauce
-1/4 teaspoon sesame oil
-1/2 teaspoon sea salt
-dash of garlic powder
-1/4 teaspoon ground black pepper
-1-4 oz can of baby shrimp, or protein of choice
-1/4 cup of green peas
-2 eggs, beaten

Preparation:
·        Grate cauliflower using a fine cheese grater.
·        Heat up pan with 1 tablespoon of coconut oil.
·        Mix together sesame oil, tamari, and seasonings in a bowl.
·        Sautee onions for 3 minutes over medium heat, or until translucent.
·        Remove from pan and set aside. Sautee sugar snap peas until tender. Add more oil if necessary and all of the cauliflower, stir frying for a couple of minutes.
·        Pour in 1/2 of the soy sauce mixture and stir fry to coat the cauliflower evenly.
·        When the cauliflower is tender, add cooked vegetables, shrimp, and peas along with the rest of the soy sauce mixture. Push “rice” to the side of the pan and scramble eggs on the other side, moving spatula quickly to incorporate eggs with the “rice” mixture.
 
By: healthyindulgences.blogspot.com