Posted on

HEALTHY RECIPES KALE AND CAULIFLOWER SOUP

Nice. I only blended 2 cups of the finished product and I cooked the kale longer. I dislike chewy kale. After that I added 1/2 C of Quesadilla shredded cheese with 1/2 C half n half and the soup was nice and creamy w/out being gloppy. I did add some rosemary I dry and grind to a powder and some white wine. Great soup with a few minor tweaks for myself. Used 4 cups of chicken bone broth I make myself so only use 4 cups of cauliflower I roasted before hand. Only one carrot to cut some carbs out and added 2 stalks of diced celery. Great starting point you can alter for your own personal taste. Thank you for posting..I appreciate it.
Took me 3 days to eat it all but I liked it better every day. Thumbs up!

INGREDIENTS

  • 1 large white or yellow onion, diced (390 g)

  • 4 cloves garlic, minced
  • 3 medium carrots (175 g, approx. 1.5 cups chopped)
  • 1 tsp each dried parsley and ground thyme
  • 1/2 tsp sea salt
  • 6 cups vegetable stock
  • 1 head of cauliflower (775 g, approx. 7 cups chopped)
  • 4 cups lightly packed, chopped, de-stemmed kale (120 g)
  • salt and pepper, to taste

INSTRUCTIONS

  1. Saute the onions and garlic in a a few splashes of vegetable stock until they start to soften, about 5 minutes.

  2. Add in the chopped carrots, parsley and thyme. Cook a few more minutes, adding a bit more stock if needed so it doesn’t stick.
  3. Add in the vegetable stock and chopped cauliflower.
  4. Simmer until the cauliflower is tender.
  5. Place about 3/4 of the soup into a blender, leaving some pieces of carrot and cauliflower behind so it will be somewhat chunky.
  6. Process until smooth and then pour the blended soup back into the pot.
  7. Turn off the heat and stir in the chopped kale. Let sit for 5-10 minutes before serving to allow kale to soften.

Source runningonrealfood.com

Posted on

Food Recipes Roasted Cauliflower Rice

Love how this can be an extremely quick way in getting dinner on the table, yet the flavour doesn’t give anything away! Thanks for sharing Sommer! I have a question though: does the cauliflower have to be very fresh? I do hope this can be a smart, yummy way to use up cauliflower that might be on its way out soon.

Ingredients:

  • 1 large (2 small) head of cauliflower
  • 2 tablespoons olive oil
  • Salt

Directions:

  1. Preheat the oven to 450 degrees F. Cut the cauliflower in half and remove the core and leaves. Roughly chop the cauliflower and place in the food processor. Pulse until the cauliflower is small and fine like rice.
  2. Dump the cauliflower rice out onto a large rimmed baking sheet (If your baking sheet is average sized or small, use two.) Drizzle the olive oil over the top. Then mix with your hands and spread the cauliflower rice out into a thin layer. Sprinkle with salt.
  3. Roast in the oven for 5 minutes. Then stir and smooth out again. Roast, another 5 minutes. Serve warm.

I love making cauli rice in the microwave but have never roasted…looks delicious! Sounds like a great way to decrease amount of water in the final “rice”. Thank you so much Sommer!

Source www.aspicyperspective.com

Posted on

HEALTHY RECIPES CAULIFLOWER FRIED RICE

Making this for sure! I do have a question though. Once you get the “rice” is it freezable either before cooking or after the recipe is made? I love to have some prepared meals on hand, plus I freeze excesses if we have leftovers. Ingredients were on my list yesterday for shopping so I have the on hand this week!! Thank you!

INGREDIENTS
  • 1 head cauliflower, chopped into florets
  • 1 small yellow onion, finely chopped
  • ½ cup frozen peas
  • ½ cup carrots, cubed
  • 2 eggs, beaten
  • 1 Tbsp sesame oil
  • ¼ cup low sodium soy sauce
  • 1 Tbsp light brown sugar
  • ⅛ tsp. ground ginger
  • Pinch red pepper flakes
  • 2 Tbsp green onions, chopped
INSTRUCTIONS
    1. Chop head of cauliflower into florets and place in food processor. Pulse until it starts to resemble rice; set aside.
    2. Heat a large wok (or skillet) over medium heat and drizzle in sesame oil. Add onion, peas and carrots and saute until tender, about 2 minutes.
    3. Meanwhile in a small bowl, whisk together soy sauce, brown sugar, ginger and red pepper flakes; set aside.
    4. Slide veggie mixture to one side of the wok and add in the beaten eggs, scrambling until cooked through and then incorporate with the veggies.
    5. Stir in cauliflower “rice” and pour the soy sauce over top, mixing well. Cook for an additional 3 to 4 minutes, until cauliflower is soft and tender.
    6. Top with green onions, serve and enjoy!

This was honestly amazing! I made it today and I wish I had made more. I added some Thai sweet chilli sauce to it and omg INCREDIBLE. My family are already asking me to make it again tomorrow. Thank you for a wonderful recipe 🙂

Source www.eatyourselfskinny.com

Posted on

HEALTHY RECIPES CAULIFLOWER FRIED RICE

Made this tonight! Good for a first go at it! I will probably add another egg, also more soy, a hint more sesame oil. I used frozen riced cauliflower, so I think it may have been a larger amount than a medium head of cauliflower. I’m excited to eat dinner tonight! Thank you!

Ingredients
  • 1 medium head cauliflower
  • 1 large egg
  • 2 Tablespoons cooking oil (olive oil, grape seed oil, canola oil – whatever your preference)
  • 1/2 medium onion , chopped
  • 2 cloves garlic , minced
  • 1/2 cup diced frozen carrots
  • 1/2 cup frozen peas
  • 2 Tablespoons soy sauce *for gluten-free use tamari
  • 1/2 teaspoon sesame oil
  • fresh cracked black pepper to taste
  • 2 green onions , diced
  • optional: kosher salt
  • more optional vegetables: celery , broccoli, corn, spinach
Directions
  1. Mince cauliflower into very small crumbled pieces, resembling the size of rice or larger because the cauliflower will shrink as it cooks. You can use a food processor to get this texture, but be careful to not process the cauliflower too much or it will become mushy. We prefer to hand mince everything to get the small texture, so it still remains firm when cooked.

  2. Heat large skillet on medium high heat. Add cooking oil, then add onion and garlic. Cook until soft and translucent.

  3. Add cauliflower and sauté until tender, but not mushy soft. Add the peas and carrots and stir until combined.
  4. Add the beaten egg, soy sauce, sesame oil and black pepper. Stir until the egg coats all of the cauliflower and becomes cooked.
  5. If needed, add additional kosher salt to taste. Add green onions and stir until everything is combined.
  6. Serve warm.

Source bestrecipebox.com

Posted on

Food Recipes Shrimp Fried Cauliflower Rice Bowl

I made this tonight and was totally amazed at how great it tasted!!! I substituted coconut oil for the vegetable oil and did 1 tablespoon of soy sauce. I gobbled it up without having even realizing! My husband was skeptical of the cauliflower Rice and he too was very impressed! This is now a go to low carb, high protien bowl of yumminess!!!

Ingredients

    • 8 ounces shrimp, small uncooked, shelled and deveined (26/30 count shrimp)
  • 1/2 teaspoon kosher salt, plus more to season the rice
  • 1/4 teaspoon Pepper, freshly ground, plus more to season the rice
  • 2 tablespoons vegetable oil, divided
  • 3 eggs, beaten
  • 2 cloves garlic, minced
  • 3/4 cup carrots, diced in ¼-inch cubes
  • 3/4 cup peas, fresh or frozen
  • 1 head cauliflower, shredded into very small pieces (about 4 cups)
  • 2 tablespoons soy sauce
  • 1/4 teaspoon sesame oil, , La Tourangelle
  • 2 stalks green onion, thinly sliced

Instructions

    1. Using the largest holes on a cheese grater, grate each cauliflower floret into small pieces, similar to the size of a grain of rice or to the size of a pea. Set aside.
    2. In a medium sized bowl, season shrimp with ½ teaspoon of salt and ¼ teaspoon black pepper.
    3. Heat a wok or large skillet over high heat. The pan is hot enough when a bead of water instantly sizzles and evaporates. Once this happens, add 1 tablespoon of vegetable oil to the pan, swirl to coat.
    4. Add the shrimp to the pan in one even layer. Allow the shrimp to cook for 30 seconds, and then flip over and cook for another 30 seconds. The shrimp should be pink and cooked through, being careful not to overcook. Transfer shrimp to a large plate and set aside.
    5. Reduce the heat to medium, and pour in the beaten eggs. Use a quick stirring motion to cook and break the eggs into small scrambled pieces. Once the eggs are almost fully cooked, transfer to the plate with the shrimp.
    6. Carefully wipe the pan clean. Increase the heat to medium-high and add one tablespoon of oil.
    7. Once the oil is hot, add the minced garlic and stir-fry for 30 seconds, until fragrant but not browned.
    8. Add the carrots and cook for 2 minutes, until tender. Add the peas and cook for 1 minute.
    9. Add the cauliflower, stir to combine. Spread the cauliflower mixture out evenly in the pan so that it has more area to fry, allow to cook without stirring for about 2 minutes.
    10. Mix the rice and lower heat to medium and cover the pan and cook until the cauliflower rice is tender, about 5 to 7 minutes.
    11. Add the soy sauce and sesame oil, stirring to combine. Taste the rice and add more soy sauce, salt and pepper as needed.
    12. Add the eggs and shrimp, stir, and cook for a few more minutes. Garnish with sliced green onions.

Source www.jessicagavin.com

Posted on

Healthy recipes low carb mexican cauliflower rice (paleo, vegan, keto)

Been 5 days since I stayed keto. T died this just now and must say it turned out yum. I added little cream to the cauli rice in the end as I didn’t have sour cream. It was creamy and great. Thank you.

INGREDIENTS

  • 3 cups Cauliflower Florets (stems removed and washed)
  • 1 tablespoon olive oil
  • 1 small onion (finely chopped)
  • 3-4 Garlic Cloves (minced)
  • 1 jalapeno (finely chopped)
  • 2 medium Tomatoes (finely chopped)
  • 3/4 cup diced Bell Peppers
  • 1 teaspoon Cumin Powder
  • 1/2 teaspoon Paprika Powder (or red chilli powder)
  • 1 tablespoon chopped Coriander (or Cilantro)
  • Salt to taste
  • More cilantro, sliced avocados, jalapenos, lime juice etc for topping

INSTRUCTIONS

  1. 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.
  2. 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.
  3. 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.
  4. Top with your favourite topping and serve hot.

NOTES

  1. We like our food spicy, but if you don’t, feel free to de-seed the jalapeno
  2. Cauliflower rice is best served immediately. Stored cauliflower rice can taste a bit weird and can turn smelly. And it only takes 15 minutes to put together anyway!
  3. Our favourite toppings are sour cream, cilantro, avocados and sometimes fried tortilla chips

Source myfoodstory.com

Posted on

10 MINUTE HEALTHY CAULIFLOWER RICE

Ok so I was skeptical of cauliflower rice. I am super picky and I really don’t like cauliflower. But I’m doing a low carb (ish) thing like the rest of the world and decided to give it a try. This is absolutely delicious! I added chicken, and used the blue bird frozen cauliflower rice and other frozen veggies (because I’m lazy). I’m truly amazed at how good it is!! Not to mention I probably spent $6 on it total and have lunch for the entire week. Two thumbs up from me

INGREDIENTS:

    • 24 ounces cauliflower florets*
    • 2 tablespoons reduced sodium soy sauce
    • 1 tablespoon sesame oil
    • 1 tablespoon freshly grated ginger
    • 1/4 teaspoon white pepper
    • 2 tablespoons vegetable oil, divided
    • 2 large eggs, beaten
    • 2 cloves garlic, minced
    • 1 onion, diced
    • 6 ounces broccoli florets, chopped
    • 2 carrots, peeled and grated
    • 1/2 cup frozen corn
  • 1/2 cup frozen peas
  • 2 green onions, thinly sliced
  • 1/2 teaspoon sesame seeds

DIRECTIONS:

  1. To make the cauliflower rice, pulse cauliflower in the bowl of a food processor until it resembles rice, about 2-3 minutes; set aside.
  2. In a small bowl, whisk together soy sauce, sesame oil, ginger and white pepper; set aside.
  3. Heat 1 tablespoon vegetable oil in a medium skillet over low heat. Add eggs and cook until cooked through, about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces; set aside.
  4. Heat remaining 1 tablespoon vegetable oil in a large skillet or wok over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in broccoli, carrots, corn and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
  5. Stir in cauliflower, eggs, green onions and soy sauce mixture. Cook, stirring constantly, until heated through and the cauliflower is tender, about 3-4 minutes.
  6. Serve immediately, garnished with sesame seeds, if desired.

NOTES:

*24 ounces cauliflower florets is equal to about 5 cups.

Source damndelicious.net

Posted on

FOOD RECIPES BROCCOLI CAULIFLOWER RICE CHICKEN CASSEROLE

I’ve made this twice now. It is good every time! This second time, I only used 12oz of homemade cauliflower rice. I also boiled the chicken breasts for 30 minutes, trying to make it less dry. Unfortunately this time I wasn’t watching the casserole and when the timer went off at 50 minutes, the cheese on top was burnt. Still a big hit at my house, even for my husband who is not doing Keto with me.

INGREDIENTS

  • 2 pounds skinless boneless chicken breasts
  • 1 tablespoon olive oil
  • 2 10-ounce bags frozen cauliflower rice (or 1 head of cauliflower, riced and cooked)
  • 1 16-ounce bag frozen broccoli cuts
  • 2 large eggs, whisked
  • 3 cups, shredded mozzarella cheese
  • 2 teaspoons coarse sea salt
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 tablespoons butter, melted
  • 1 cup shredded Italian blend cheese

INSTRUCTIONS

  1. Preheat oven to 400°F. Spray a large 3-quart baking dish with non-stick cooking spray or olive oil. Set aside.
  2. Slice chicken breasts in half horizontally to make them thinner, lightly coat them in olive oil and place on a baking sheet. Liberally season with salt and pepper and bake for 20 minutes.
  3. While the chicken is baking, heat the bags of frozen cauliflower rice and broccoli according to package instructions. Discard any excess water or moisture.
  4. Remove chicken from oven and let cool for 5 minutes. Carefully chop baked chicken into bite-sized pieces.
  5. In a large bowl, add cooked cauliflower rice, broccoli, chicken, eggs, mozzarella cheese, salt, garlic powder, onion powder and butter. Toss together until fully combined.
  6. Transfer casserole mixture to the prepared baking dish and top with the remaining Italian blend cheese.
  7. Bake for 50 minutes, until the cheese on top has fully melted and started to brown slightly. Let cool for 10 minutes before serving.

Source www.isabeleats.com

Posted on

HEALTHY RECIPES CAULIFLOWER RICE (QUICK, HEALTHY, LOW-CARB, PALEO)

Turned out better than I thought, very good.

Ok, so I was roasting cauliflower the other night, and literally was thinking to myself how I need to figure out to make rice with it. I’ve seen it a couple places, and have always been so intrigued! Making this tonight!

It’s weight loss season and what better way to lose weight than with a delicious healthy addition to your diet! A few months ago I began experimenting with cauliflower. It’s super healthy and is packed with rich nutrients, vitamins, indole-3-carbinol, and sulforaphane which help prevent obesity and diabetes.

One of my favorite ways of cooking cauliflower is using it to replace carbs in dishes my kids love. Now being middle e eastern we have rice EVERY single day. Like we seriously can not go a day without having rice, bread or some sort of starch on the side so cauliflower makes a huge difference in our diet.

Ingredients

  • 1 small head cauliflower cut into florets
  • 1 tablespoon oil
  • 1 clove of garlic minced (optional)
  • 1/2 teaspoon salt

Instructions

  1. Rice the cauliflower by grating it on the larger holes on a grated or in a food processor.
  2. Heat the oil in a large pan or pot over medium-high heat; add garlic and stir for less than 1 minute then add the cauliflower and cook, stirring occasionally, until the cauliflower rice is tender and slightly golden brown, about 6-9 minutes.

Source gimmedelicious.com

Posted on

Healthy Recipes Cauliflower Fritters

My husband made these pancakes today
and came out absolutely yummy. We used kefir instead of yoghurt -we’re lactose free- and finely chopped leeks because we were out of scallions. The leeks combined with home made hot sauce and parsley. Accompaniment baked potato. I will definitely make them for my daughter, she’ll love them. Thank you!

INGREDIENTS

  • 1 large head cauliflower, cut into florets
  • 1/2 cup whole wheat or all-purpose flour
  • 2 large eggs, lightly beaten
  • 3 cloves garlic, minced
  • 3 Tablespoons minced scallions, plus more for garnishing
  • Olive oil
  • Yogurt or sour cream, for serving

INSTRUCTIONS

Bring a large pot of salted water to a boil. Add the cauliflower and cook it just until fork tender, 3 to 5 minutes. Transfer it to a cutting board and using a sharp knife, cut it into very small pieces. (The cauliflower pieces should be the size of peas or smaller.)

Measure out 4 cups of the chopped cauliflower. (Discard the remaining cauliflower or use for cauliflower tots or mashed cauliflower).

Combine the cauliflower, flour, eggs, garlic, scallions, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl and stir until well combined.

Line a plate with paper towels. Heat a nonstick skillet over medium-low heat and lightly coat it with olive oil. Scoop out 2- to 3-tablespoon mounds of the cauliflower mixture into the pan, flattening the mounds slightly with a spatula and spacing them at least 1 inch apart.

Cook the fritters for 2 to 3 minutes, flip them once and cook them an additional 1 to 2 minutes until they’re golden brown and cooked through. Transfer the fritters to the paper towel-lined plate. Serve them warm topped with yogurt or sour cream.

Source www.justataste.com