Chicken Fried Cauliflower Rice

Cauliflower rice aka riced cauliflower is all the rage now, so in my bid to be trendy I created this recipe. It’s not quite rice, but it’s a decent substitute for those of us watching our carbs and waistlines. I used canola oil nonstick spray to fry the ingredients on a nonstick pan, and it worked surprisingly well.

The vegetables are flexible. I used what I had on hand in the fridge.

Ingredients (serves 3)

1 small head or 1/2 large head cauliflower

1 large carrot

Canola oil cooking spray

1 large egg

3 celery stalks

1 small onion

1 large wedge of cabbage

4 scallions

1/2 breast of roast chicken

1 Tb soy sauce to taste

Directions:

Cut a raw cauliflower into pieces small enough to feed into a food processor. I used the stems as well as the florets. Use the grater tool and you will have riced cauliflower. You could grate large chunks of the cauliflower by hand if you don’t have a food processor. Place the riced cauliflower between some paper towels to dry.

Peel and grate the carrot and set aside.

Beat the egg in a small bowl. Heat a large non-stick frying pan and spray it with canola oil spray. Fry the egg on one side and flip it to fry on the other side. Transfer to a cutting board and roll it up, cut it lengthwise, then into strips crosswise. Set aside.

Spray the pan again. Chop onion and celery and fry until onion softens and begins to brown. Add the cauliflower rice. Thinly slice the cabbage and stir it in. Chop the white parts of the scallions and stir them in. Add the grated carrots. Let the vegetables cook until they are soft and browned.

Chop the chicken and add it to the pan. Stir until chicken is heated. Stir in the sliced eggs and soy sauce. Chop the green parts of the scallions to garnish each serving.

Roasted Veggie Tacos

My talented daughter Sonia invented this delicious recipe combining roasted cauliflower, Brussel sprouts and carrots with a brown butter-lime pepita sauce, topped with a cabbage and cilantro slaw and guacamole. We make them with tender homemade corn tortillas, which adds a whole other level of deliciousness.

Ingredients: makes about 10-12 tacos

Roasted Veggies:

1 medium cauliflower head

About 20 -25 Brussel sprouts

3 carrots

olive oil spray

several grinds black pepper

Pepita butter:

1 Tb butter

1/2 cup pepitas

Juice of 1 lime

Pinch chili flakes

Salt to taste

Slaw:

1 small red cabbage

about 1/2 cup cilantro leaves

4 large radishes

1 lime

1 tsp olive oil

salt to taste

Directions:

Preheat oven to 450′ Cut cauliflower into florets. Cut off ends of Brussel sprouts and halve small ones or quarter larger ones lengthwise. Peel and chop carrots into 1″ pieces. Put vegetables into a large roasting pan and pour about 3 Tb olive oil over them and sprinkle with pepper, tossing the veggies until they are coated.

Roast for 20 minutes, remove from oven and toss with tongs or a metal spatula, then roast another 30 minutes until veggies are browned and crispy. Transfer to a large bowl. You can roast the vegetables ahead of time and heat them up in the microwave before dinner.

Place butter in a small saucepan and heat until melted. Continue heating on low-medium heat until the butter separates and the solid parts begin to brown. Add pepitas and a pinch of chili flakes. Let the brown butter cool down, then squeeze in the lime juice.

Pour pepita butter over the vegetables and mix it in. Adjust salt to taste.

Thinly slice the cabbage and radishes and add cilantro leaves. Squeeze in juice from 1/2 a lime, add a tsp of olive oil and salt to taste.

Place veggies on a warm corn tortilla, top with slaw and a dollop of guacamole. Add salsa if you wish. Enjoy!

Cauliflower Cheese and Potato Soup

IMG_0552

This simple soup is a delicious warm-me-up on a cold day. Roasting the cauliflower adds a nice flavor to the soup. Creamy without adding cream.

???????????????????????????????

1 large head cauliflower

1 medium onion

2 small cloves garlic

4 cups chicken broth. You can substitute vegetable broth for a vegetarian soup.

2 large Yukon gold potatoes or one large Russet potato

3/4 cup grated sharp cheddar cheese

Salt and pepper to taste

Approximately 3 Tb olive oil for roasting and sauteing

Directions: Preheat oven to 425′

caulifloweretsCut the cauliflower into florets, toss with olive oil and sprinkle with sea salt in a baking pan.

???????????????????????????????

Roast cauliflower for 20 minutes, until it is golden brown and crispy at the edges.

While cauliflower is roasting, chop onion and saute in olive oil in the bottom of a big heavy saucepan. Smash and mince garlic and add to onion. Saute over medium heat until translucent. Add the chicken stock (or vegetable stock) and heat to boiling. While soup is heating, peel the potatoes and chop into small cubes. Add to the boiling soup.

Add most of the roasted cauliflower, reserving about 1/3 cup for garnish. Let soup cook over medium heat for 15 minutes, or until potatoes are soft.

While soup is cooking, grate the sharp cheddar cheese.

When potatoes are soft, add the soup in batches to a blender. Blend in batches and set aside in a large mixing bowl. Add the cheese to the last batch, then pour back into the pot. Pour all the blended soup into the pot and heat until it’s hot enough to serve, stirring well. Adjust salt and pepper.

Pour the soup into bowls. Garnish with the reserved roasted cauliflowerets.

 

 

 

Potato-Leek soup with cheese, mushroom, cauliflower variations

Potato-Leek soup

3 cups chicken broth (You can make this a vegan dish with vegetable broth)

1 leek, white part only

2 Russet potatoes

1 tsp. salt (to taste)

5 grinds black pepper

chopped leeks and potatoes

Skim refrigerated broth and bring to a boil. Cut the white part of leeks lengthwise and chop coarsely. Peel two russet potatoes and slice thin.

boiling potatoes and leeks in broth

Boil in the broth until soft, about 15 minutes. Add salt and pepper.

potatoes and leeks in broth in blender

Let cool, then blend until pureed.  (If  you have a immersion blender, you blend it in the pot.)

Cheese Soup (no cream or butter!)

shredded Jarlsberg cheese

Add 1 cup low-fat Jarlsberg or sharp cheddar cheese to pureed soup, stir until melted.

No cream added Mushroom Soup


Make potato-leek soup. Quarter 10 mushrooms for each 2 cups of potato-leek soup. Boil soup and cook mushrooms on medium for 10 min. You can blend a few spoonfuls of mushrooms in the broth. That’s it. It’s practically non-fat.

Mushroom-cheese Soup

Add cheese to mushroom soup.

Cauliflower with cheese and Mushroom Sauce


cauliflowerets cooked in broth

Boil cauliflowerets in broth for 5 minutes until soft, then remove with slotted spoon. Pour cheese and mushroom soup over them and top with minced fresh chives.

cauliflower cheese and mushroom soup

Cauliflower Cheese and Mushroom Soup

Blend a few spoonfuls of cooked cauliflower into the cheese and mushroom soup, then pour a bowlful over cooked cauliflowerets. Top with fresh chives.

minced chives

Top soups with fresh minced chives.