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.
1 large (2 small) head of cauliflower
2 tablespoons olive oil
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.
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.
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!
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!
more optional vegetables: celery, broccoli, corn, spinach
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.
Heat large skillet on medium high heat. Add cooking oil, then add onion and garlic. Cook until soft and translucent.
Add cauliflower and sauté until tender, but not mushy soft. Add the peas and carrots and stir until combined.
Add the beaten egg, soy sauce, sesame oil and black pepper. Stir until the egg coats all of the cauliflower and becomes cooked.
If needed, add additional kosher salt to taste. Add green onions and stir until everything is combined.
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
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
To make the cauliflower rice, pulse cauliflower in the bowl of a food processor until it resembles rice, about 2-3 minutes; set aside.
In a small bowl, whisk together soy sauce, sesame oil, ginger and white pepper; set aside.
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.
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.
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.
Serve immediately, garnished with sesame seeds, if desired.
*24 ounces cauliflower florets is equal to about 5 cups.
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.
2poundsskinless boneless chicken breasts
210-ounce bagsfrozen cauliflower rice(or 1 head of cauliflower, riced and cooked)
116-ounce bagfrozen broccoli cuts
3cups,shredded mozzarella cheese
2teaspoonscoarse sea salt
1cupshredded Italian blend cheese
Preheat oven to 400°F. Spray a large 3-quart baking dish with non-stick cooking spray or olive oil. Set aside.
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.
While the chicken is baking, heat the bags of frozen cauliflower rice and broccoli according to package instructions. Discard any excess water or moisture.
Remove chicken from oven and let cool for 5 minutes. Carefully chop baked chicken into bite-sized pieces.
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.
Transfer casserole mixture to the prepared baking dish and top with the remaining Italian blend cheese.
Bake for 50 minutes, until the cheese on top has fully melted and started to brown slightly. Let cool for 10 minutes before serving.
Before you think this Spicy Mushroom Rice is just another average side dish, just give me a minute and let me explain how good it is.
It’s like the side dish that can turn into the whole dinner good. Just double the recipe when you make this because the leftovers are amazing.
You could add shredded chicken to the leftover rice, ground pork or beef and a little teriyaki sauce…or some black beans too keep it vegetarian.
You have to let the mushrooms get nice and browned, that’s definitely key to this recipe. As far as the “spicy” goes, I stuck to one jalapeno for this recipe but I definitely wouldn’t stop at one next time.
2 for sure, maybe even three.
Thanksgiving is crazy enough with the turkey and appetizers – this Spicy Mushroom Rice recipe is an easy to make (and make-ahead) side dish you won’t have to think about on the big day.
Wash your mushrooms, or brush them with a wet paper towel as they say, I’m not gonna lie – I wash them. Have you ever seen how much dirt is on those things? I don’t think a damp paper towel really gets them clean.
Slice them up pretty thin and throw them in a skillet with a couple tablespoons of butter. Let them brown up really good, this will take about 10 minutes.
4 c. of cooked white rice
10 oz. white or button mushrooms
2 T. butter
1 shallot, sliced
1 jalapeno, diced
¼ c. marsala wine
1 T. soy sauce
1 t. salt
¼ t. fresh ground black pepper
Start by melting the butter in a large skillet over medium-high heat.
Add in the sliced mushrooms and let brown, stirring, for 10 minutes.
Next add the shallot, jalapeño, salt and pepper and let cook for another minute or two.
You know that moment when you create something wonderful and you just can’t contain yourself? As soon as I tasted this soup, knowing just how much I duped those hefty grams of fat usually found in cream soups, I knew this was going to be a huge hit. Saying nothing of my devious tricks, I kind of sprang a bowl of this on every member of my family as they came in the door at the end of the day.
Eyebrows were raised, yummy sounds were made and eyes rolled back into heads. Truly.
“Did you put cream in this?”
“Well, what makes it so creamy?”
“I’m not telling you.”
Eyes rolled back…again.
My secret to creating this beautiful creamy texture is tofu! I’ve found that whirling up some soft silken tofu either in a blender or using an immersion blender, creates a silky cream that mimics traditional heavy cream. With tofu, you’re eliminating a huge amount of fat, saturated fats and cholesterol. One cup of heavy cream has…get ready for this…eighty-eight grams of fat! One cup of silken tofu has about eight.
We actually eat tofu often and I’ve found a tofu that we really love and I’m so excited to be working with! Mori-Nu tofu is a creamy silken tofu unlike pressed tofu packed in water. The texture is so much nicer. One of the things I love most about Non-GMO Mori-Nu tofu, is their packaging. They developed a process where the tofu is made in an aseptic package that protects the tofu from light, air and microorganisms without using any preservatives. The tofu can be kept without refrigeration for a shelf life of one year! I can’t tell you how many packages of refrigerated pressed tofu I’ve thrown out over the years! This eliminates that problem!
2 tablespoons butter
1 tablespoons olive oil
10 ounces mushrooms, thinly sliced (I use baby bella)
1 medium onion, diced
2 stalks celery, diced
1 medium carrot, diced
2 to 3 cloves garlic, minced
1/4 cup marsala (you can substitute with white wine)
1 medium russet potato, peeled and diced
2 tablespoons all purpose flour
4 sprigs fresh thyme
1 small bay leaf
6 cups vegetable or chicken broth
3/4 cup uncooked wild rice (see Notes)
12 ounce package Mori-Nu Soft Silken tofu
Melt butter in a large heavy pot over medium-high heat. Add the mushrooms and cook until they become golden. They’ll release their moisture first, then once the liquid evaporated, they’ll begin to brown. Remove the mushrooms from the pan and set aside in a small dish.
Isn’t it about time we stopped relying on take out to get Pad Thai and making it at home instead? This veggie and chicken version will leave you wanting to make it at home time and time again!
I will be the first to admit this is an Americanized version of Pad Thai. There’s no tamarind paste in this recipe, instead you’ll find vinegar and lime juice. I replaced the traditional palm sugar with dark brown sugar (which is also part of the tamarind substitution. Light-brown sugar would be fine too). I added soy which isn’t so traditional, but for me it helps tone down the fish sauce, not to mention many would say I was very skimpy with the fish sauce. Then I added in some not so commonly found veggies, the red bell pepper and stick carrots. And of course I love chicken, I’ll almost always choose it over shrimp or tofu so that’s the other sign that this just isn’t your super authentic Pad Thai. But, this is how I like my Pad Thai.
Who knows maybe down the road my palate will be so much more adventurous and I will be into far more authentic Thai food, but for now this is perfect for me and I just don’t want to change it. It’s flavorful, it’s unique, it’s exciting and most of all it’s incredibly delicious! I have the feeling you are going to love this crave worthy dish too!
10 oz Thai rice noodles
1 lb boneless skinless chicken breasts, sliced into small strips
2 Tbsp vegetable oil
1/4 cup packed dark-brown sugar
1/4 cup soy sauce
2 Tbsp rice vinegar
1 Tbsp lime juice
1 Tbsp fish sauce
1 red bell pepper, sliced into thin strips and strips halved
1 1/2 cups matchstick carrots
2 cloves garlic
4 green onions, whites minced, greens sliced into 1-inch pieces
2 cups bean sprouts
3 large eggs
1/2 cup unsalted peanuts, roughly chopped
1/3 cup cilantro, chopped
Red pepper flakes and sesame seeds (optional)
Prepare rice noodles according to directions listed on package. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce, set aside.
Vegan chickpea (garbanzo bean) and lemon rice is a substantial simple one-pan side dish that is fresh and bright with a little lemon zest, packed with high protein chickpeas and hearty brown rice.
You are just going to love this easy peasy little vegan chickpea (garbanzo bean) lemon rice side dish because it only takes about 30 minutes to whip up. You can use one pot, so clean up is a snap. It only has 9 ingredients and 2 of these ingredients are readily on hand water and salt and pepper. It is easy on the wallet and it uses only a handful of readily accessible pantry shelf items. Vegan chickpea lemon rice is happily gluten-free, egg free and dairy free.
When we used to live in the States we used love to visit a Greek greasy spoon called “Leo’s Cafe”. One of our favourite dishes was their lemon rice soup. It is a little too hot outside to be eating soup, at the moment, but my deconstructed vegan chickpea lemon rice is absolutely fantastic along side grilled chicken, lamb or even as a vegan main dish with a nice tossed salad.
However, I have an ever better recipe idea using my vegan chickpea lemon rice that you are going to absolutely love but you are going to have to wait until later this week to find out the recipe. Recipe coming soon to a monitor near you!
rice – 2 cups brown rice
water – 2 and 1/4 cups
Vegetable powder (gluten free) – 2 teaspoons (1 cube)- or you can use chicken powder if you do not need to be vegan
In a medium pot with a lid, add washed brown rice, water and vegetable powder. Put on lid and bring to a boil. When the brown rice starts to boil, turn down heat to a low simmer and cook for about 30-40 minutes or until the rice in tender and all the liquid is absorbed. (By all means you can use white rice for this recipe as well. However the ratio for white rice is 1 cup rice for 1 cup water and cook for about 12-15 minutes or until all the liquid is absorbed) Turn off the burner.
You can find complete recipes of this Vegan Chickpea Lemon Rice in bamskitchen.com
Easy Skinny Chicken and Rice Casserole using NO cream soups and made in about 30 minutes! Put this on your dinner menu – you will love this easy meal!
Last Thursday, my three year old little man Tate turned FOUR!! That means, for almost one month, I’ll have not one, but TWO 4-year olds. Crazy!
Having “Irish twins” is a bit normal to me now, but sometimes when I really stop and think about it, I can’t even believe it! It seems so weird that I have two boys that close in age. I had an 11-month old at home when I went into the hospital and gave birth to another infant. Isn’t that nuts?!
At the time I found out about the pregnancy, I was devastated. Crushed. We had just moved to a small (but darling) two bedroom condo. Meaning, you guessed it, three boys squeezed into one room. No room for 4! My husband had just started a new job and was extremely stressed. I was having a hard time transitioning from two totally independent kids, to three. We were having car problems and were down to one at the time. I was driving to and from downtown to drop off and pick up my husband with kids in tow or he was stuck taking the bus for hours every day. And money was tight since we had just finished graduate school and were starting to pay back our student loans.
Things were NOT easy.
Then to find out that I was pregnant so soon after our third, was a sure test of my marriage, my relationship with my kids and my faith. But I know Heavenly Father only gives us things that we can handle. And as hard as it was to do the baby thing all over again so quickly and under those less than stellar circumstances, I did it.
And I wouldn’t change it for ANYTHING.
1 Tbsp. olive oil
4-5 green onions, diced
1 (14-oz) pkg. sliced fresh mushrooms
2 cups cooked boneless, skinless chicken, cubed
3 Tbsp. all-purpose flour
1½ cups milk
2½ cups cooked brown rice (I used instant)
1 (5.3-oz) fat free plain Greek yogurt
¼ cup light mayonnaise
¼ tsp. salt
¼ tsp. pepper
¾ cup shredded cheddar cheese
Preheat oven to 350ºF. Spray a 2 quart casserole dish with cooking spray.
In a skillet, heat oil. Add green onions and mushrooms. Cook until tender.
Add chicken. Sprinkle with flour. Cook for one minute, stirring constantly. Stir in milk, bring to a boil and cook for 3 minutes, or until thick and bubbly.