Trying to keep away from carbs? You’ll love this recipe! It’s not really rice, it’s cauliflower that has been through the food processor before getting cooked. I wouldn’t use it as a rice substitute in recipes such as stews or casseroles, but it’s definitely a good alternative to use as a side dish or a vegetarian meal in place of grains. I’ve tried cauliflower in many ways, I have made it into soup, I have pureed it and roasted it; but this new cooking method has had good reviews at home, so you should try it too! Especially if you’re into the paleo diet.
Cauliflower Rice & Vegetable Stir-Fry
Recipe Adapted from Martha Stewart
2 cups cauliflower florets
1 tablespoon olive oil
1 minced clove of garlic
¼ cup chicken or vegetable broth
1 teaspoon minced fresh ginger
1 julienned carrot
½ (stemmed, seeded) red bell pepper, julienned
Juice of ½ lemon
slivered almonds, for garnish
fresh cilantro leaves, for garnish
- Pulse cauliflower florets in a food processor until finely chopped.
- Heat 1 Tbsp oil in a large skillet over medium heat. Add the minced clove of garlic and the cauliflower and season with coarse salt. Stir in chicken or veggie broth and steam, covered, until broth has evaporated and cauliflower is tender, about 6 minutes. Transfer to a bowl and cover.
- Wipe pan and heat 1 Tbsp oil over medium-high heat. Add ginger, carrot, bell pepper and cook, stirring until tender, about 5 minutes. Season with salt. Remove from heat and add lemon juice.
- For each serving, top cauliflower with vegetables and sprinkle with slivered almonds and cilantro.
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