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Cauliflower Spanish Rice
Ingredients:
1 large cauliflower head, riced
1 tbsp olive or avocado oil
3 cloves garlic, minced
1 tsp cumin
1 tsp salt (and more to taste)
2 Tbsp tomato paste
1/4-1/2 cup chicken or vegetable broth
Fresh cilantro (optional)
Directions:
Cut your cauliflower in half and in half again. Remove stem and discard. Chop the head of the cauliflower into chunks (1-2 inch pieces). Place inside a food processor and pulse. You probably need to do this in 2-3 batches. Between each batch, remove and set aside.
Heat up a large skillet to medium heat. Add onion and saute for 3 minutes, then add garlic and saute another 1-2 minutes. Add in riced cauliflower, salt, and cumin. Stir around the veggie mixture to coat. Add in tomato paste, then 1/4 cup broth, and bump up heat to medium high.
Continue to stir around until the tomato paste dissolves in the mixture. If the mixture is too dry, add in more broth by the tablespoon. If the mixture is slightly wet, continue to cook until the liquid dissolves. Serve hot with garnished cilantro and added salt to taste.
Image and recipe via Wholesomelicious
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Cauliflower Fried Rice
Ingredients:
1 medium-sized cauliflower head, riced
2 Tbsp sesame oil
1 large carrot, cubed
2 cloves garlic, minced
1 cup frozen edamame
2 beaten eggs
3 Tbsp low sodium soy sauce
6 green onions, minced
Directions:
Prep cauliflower: Shred cauliflower using the largest side of a grater or by just pulsing some rough cut pieces in a food processor; the end product should resemble smallish grains of rice.
Stir fry: Heat 1 tablespoon sesame oil in a large skillet over medium low heat. Add the carrots and garlic and stir fry until fragrant, about 5 minutes. Add the cauliflower, edamame, and remaining sesame oil to the pan; stir fry quickly to cook the cauliflower to a soft (but not mushy) texture.
Finishing touches: Make a well in the middle, turn the heat down, and add the eggs. Stir gently and continuously until the eggs are fully cooked. Stir in the soy sauce and green onions just before serving.
Image and recipe via Pinch of Yum
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Low Carb Mexican Cauliflower Rice
Ingredients:
3 cups cauliflower florets, riced
1 Tbsp olive oil
1 small onion, finely chopped
3-4 cloves garlic, minced
1 jalepeno, finely chopped
2 medium tomatoes, finely chopped
3/4 cup bell peppers, diced
1 tsp cumin powder
1/2 tsp paprika powder or red chili powder
1 Tbsp coriander or cilantro, chopped
Salt to taste
Cilantro, sliced avocados, jalepeno, and/or lime juice for topping
Directions:
Add cauliflower florets to a food processor or chopper and pulse till the cauliflower resembles small bits (like rice). Make sure not to go all the way or it can turn mushy. See picture for reference. Heat oil in a pan and add onions, garlic and jalapenos. Stir fry for a few minutes till the onion is translucent and the garlic is fragrant. Add tomatoes, cumin powder, paprika powder and salt to the pan. Cook the tomatoes for a few minutes till they soften. Add the diced bell peppers and cauliflower rice to the pan and mix well. Stir fry the cauliflower for 3-4 minutes till it's tender. Top with your favorite topping and serve hot.
Image and recipe via My Food Story
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Creamy Avocado Cauliflower Rice
Ingredients:
1 cauliflower head, riced
1/4 cup coconut oil
3/4 tsp sea salt, divided (1/2 and 1/4)
2 avocados
1/4 cup olive oil
1/4 cup cilantro, minced
1 Tbsp lime juice
2 cloves garlic, pressed
Cracked pepper for garnish
Directions:
Chop cauliflower florets into pieces resembling rice (do not over-chop). Sauté cauliflower rice in a large sauté pan with coconut oil and 1/2 teaspoon sea salt, stirring frequently for about 5-10 minutes, or until desired consistency is reached. Remove from heat. In a high-speed blender, combine avocados, olive oil, remaining 1/4 teaspoon sea salt, cilantro, lime juice, and pressed garlic and blend until smooth. Pour creamy avocado mixture over the cauliflower rice and stir gently. Top with pepper and serve immediately.
Image and recipe via Spirited and Then Some
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Baked Kimchi Cauliflower Rice
Ingredients:
1 lb cauliflower rice
1 cup kimchi, chopped into small pieces
1 Tbsp kimchi juice
1 1/2 Tbsp Korean chili pepper paste
2 Tbsp reduced sodium soy sauce
1 cup frozen edamame
3 stalks green onions, sliced (green parts only)
Sliced green onions, toasted white sesame seeds, and fried egg for garnish
Directions:
Preheat oven to 400 degrees F. In a large bowl, combine cauliflower rice, kimchi, kimchi juice, gochujang, soy sauce, sesame oil, rice bran oil (or vegetable oil), frozen edamame, and sliced green onions. Fold to combine until ingredients are thoroughly mixed. Spread mixture on a large baking sheet (13 x 18-inch). The baking sheet will be very full. Use two smaller baking sheets, if necessary. Bake for 30-35 minutes. Every 10 minutes remove baking sheet from oven, stir mixture, and spread out again. As the cauliflower cooks, it will greatly reduce in size. Serve warm and garnish with green onions, sesame seeds, and fried egg.
Image and recipe via The Little Epicurean
