They say you are what you eat, so I may turn into a cauliflower soon. In one evening, I made cauliflower rice, butternut squash cauliflower risotto, and cauliflower fritters (which taste like potato latkes!).
Cauliflower “rice” has been been floating around the blogosphere for some time now, so I decided it was time to take the plunge and try it out. Even if you’re not super nutrition-conscious, it’s hard to ignore these stats:
Not to mention that the cauliflower rice is SO good!
- 1/2 head of cauliflower
- 1/2 bag of frozen peas and carrots
- 1/2 medium onion
- 2 eggs
- Soy sauce, sesame oil, rice vinegar, and/or sriracha for seasoning
- Canola oil
In a bowl, thaw frozen peas and carrots. Clean and dry cauliflower thoroughly, then destem and chop into bite-sized chunks. Use a food processor on the pulse setting or a knife to chop cauliflower into rice-sized pieces.* Finely chop half a medium onion and saute over medium-low with canola oil until translucent (4-5 minutes). Add peas and carrots, and cook until the water evaporates (1-2 minutes). Add 2 scrambled eggs and cook fully. Add cauliflower “rice” and cook over medium-high, adding several dashes each of soy sauce, sesame oil, rice vinegar, and sriracha, if you like spicy foods. Cook, stirring occasionally, for about 8-10 minutes or until cauliflower is crispy.
In order to ensure crispy, not soggy ingredients:
- Use a large skillet so the ingredients aren’t crowded
- You may need to cook the cauliflower rice in two batches
- Use canola oil (not olive oil); add more if needed for added crunch
- Make sure that the cauliflower is dry
- Don’t overstir!
You can also add chicken or pork to the dish to make it more hearty!
*This step can be a bit tedious if you don’t have a food processor, so share the task with a friend or rock out (carefully) to Stereo Love on Pandora