I’ve seen loads of alternative recipes using cauliflower and have wanted to try it and finally I remembered to pick up some cauliflower when I was out the other day. Cauliflower is actually a really popular vegetable where I’m from, but for some reason I’ve never tried it. Weird seeing how I really love broccoli and they seem to be a lot alike. What really had me excited to go for it was seeing a fried “rice” recipe that was actually a healthy alternative to the real thing. I mean, who doesn’t like fried rice?
Of course I had a lot of things going through my head like what if cauliflower taste bad, what if it’s mushy, what if the coconut oil makes it taste too sweet, what if it’s bad without soy sauce and what if I go through all this and it taste horrible. Ah, you know the usual drawbacks when trying to cook healthy. So, since this is healthy and Paleo I had to cut a lot of corners as I said. You can’t use soy sauce for starters. Have you seen the stuff they put in there? It’s not good, that’s for sure. I’ve seen a Paleo version you can make, but I think I will just try to buy a healthy option without too much sugar and salt. Using a good oil is something else you want to do. Olive oil is great, but I used coconut. It went really well with this dish so I recommend going with it.
Now let’s talk about the cauliflower. All you need to do is wash it and then break apart the pieces and grind it in a food processor a bit. I used an entire head and ended up using about 60% for this recipe. You can cover the rest and place it in the fridge for another recipe later on. It cooked really nicely and I could not believe how good it ended up being. My husband thought it was real rice and did not even believe me when I told him what it really was. It has the same texture and even looked the same. You can use whatever leftover meat you have on hand too. I had some chicken breasts and just diced that up and tossed it in. This recipe was really good and did not taste healthy at all (a plus for me). I can’t wait to try other things using ground cauliflower again.
1 head of cauliflower, ground (I used a little more than half)
2 tablespoons coconut oil
3 cooked chicken breasts, diced
3 egg whites, beaten
2 tablespoons ginger/garlic paste
1/4 cup chopped white onion
Dash of red pepper flakes
1/3 cup carrots slices
2 scallions, chopped
2 teaspoons rice vinegar
1. In a saute pan on medium heat, add coconut oil, onions and ginger/garlic paste. Cook about 3 minutes.
2. Move vegetables and in the center of the pan, add egg whites, scramble. Add cauliflower, carrots, red pepper flakes, chicken breasts and rice vinegar, mix well. Cover with lid and allow to cook for 10 minutes.
3. Sprinkle top with scallions and serve.
Yields: 2-3 servings