Health, Mmm...Food...

Mexican Cauliflower “Rice”

Probably one of my favorite paleo side dishes yet. Served with some seasoned chicken and veggies, this cauliflower truly satisfied my itch for some comfort Mexican food.

mexican cauliflower rice

I adapted the recipe from the Paleo Cupboard, and really changed very little. Here’s how to do it!

Ingredients

1 large head cauliflower
2 tablespoons olive oil or other fat
1 onion, chopped
3 cloves of garlic, minced
1 jalapeno, chopped
salt
pepper
1/2 tsp. cumin
1/2 tsp. paprika
1 tomato, diced
1/2 small can of tomato paste
cilantro

Directions

1. Using a grater or food processor, rice the cauliflower into tiny pieces.

2. Heat a very large skillet over medium heat. Add oil, let it get warm. Add onion, garlic, and jalapeno. Saute until they begin to become translucent.

3. Add cauliflower, season with salt, pepper, cumin, and paprika. Stir frequently as cauliflower begins to soften, about 2-3 minutes. Stir in tomato, tomato paste, and a fair amount of cilantro.

4. Cook for a few more minutes, and then taste for seasoning. Serve with more cilantro and a few fresh squeezes of lime. Enjoy!

Health, Whole30

Cauli Rice + Shrimp Stir Fry

It’s a little bit baffling to me that in my first whole30 I never once made cauliflower rice. CRAZY. Because now that I’ve made it, it seems so obvious. It’s fast, easy, and can easily be seasoned and flavored for whatever meal you are making.

photo (28)

I’m sorry that I only have this one little iPhone photo to show for it, but I made a rather tasty bowl of Shrimp Stir Fry and Cauliflower Rice the other night that I just had to share. Unlike may people doing whole30 / paleo, I haven’t really bought any odd ingredients, like coconut aminos, which are a paleo-replacement for soy sauce. Instead, for this meal, I put a bag of frozen stir fry veggies in a large pan with a little chicken stock, chopped onion, garlic, and salt and pepper until they got all steamy and hot. Then tossed in my shrimp (you could use any meat) and also seasoned them with garlic, salt, and pepper. That’s it, and there’s plenty of flavor.

For Cauliflower Rice, you’ll need:

1 head cauliflower
1/2 onion, diced
minced garlic
chicken stock (I just used this to add flavor. Not really necessary)
salt & pepper to taste

1. First, either grate your cauliflower until it’s down to a rice like texture, or just through it in the food processor. I chose food processor, and it came out more like a couscous, which I’m completely fine with.

2. Saute your onion and garlic in just a little bit of oil, and then add your cauliflower, along with a heavy dash of chicken stock. It soaks right in, so you can add more or less for taste. Stir well and cook until it’s nice and hot.

3. Season with salt, pepper, and any other favorite seasonings until you taste it, and it only sort of tastes like cauliflower.

I’m very precise here when making up my own recipes, as you can tell.

Honestly, there are a million recipes out there for it. And like I said, I can hardly believe I haven’t made it until now. My other favorite cauli-dish is mashed cauliflower: equally as easy and tasty.

Go eat your veggies!!

Health, Whole30

Garlic Mashed Cauliflower

THIS IS THE BEST DISCOVERY EVER.

Seriously, of all of the delicious, amazing foods I ate during my Whole30 (and since), this is a freaking awesome find. Super healthy, and literally tastes like creamy mashed potatoes. In fact, testify to you right here and now, blogosphere, that I never even need mashed potatoes again. I’d almost call this BETTER. There, I said it!

All that said, it’s not the most photogenic dish. So you here you go…food processor + cauliflower. Sorry friends.

photo 1

Garlic Mashed Cauliflower

Ingredients
1 head of cauliflower
4 large cloves of peeled garlic (feel free to add more for extra garlic-y love!
1 tablespoon ghee, clarified butter, or extra virgin olive oil
salt and pepper

Directions

1. Remove stem from cauliflower, and place florets into a pot of water. Add the garlic cloves as well. Bring to boil and cook until the cauliflower is completely soft (about 15 minutes).

2. Once cooked, strain the cauliflower, and add it to the food processor along with the ghee and a generous amount of salt and pepper. Blend until completely pureed.

ENJOY!