If you are friends with me on Facebook you may have seen me mention that my husband and I were considering a reopening of our old cooking blog. However, with a little more thought, we decided that now is not the time. 2014 is sounding like a good year to readdress the possibility. For the time being, I plan to share our cooking experiments on Mandala Reflections 🙂
Truthfully, a lot has been cooking around here, both figuratively and literally. More to come on the figuratively. Today I want to mention something that is cooking literally at our home – Cauliflower Rice. Have you heard of it before? It’s sort of like it sounds, cauliflower that is ground up in a way that resembles rice. For health nuts it serves as a substitute for rice. However, don’t be fooled – it is not an exact substitute for rice. It only mimics rice in that it acts as a filler and absorbs sauces and flavors well. If you plan to test it out a prerequisite to enjoying cauliflower rice is liking cauliflower in general. Maybe that’s a no-brainer, but I just want to put it out there, so nobody is surprised.
Below is the basic recipe Jay came up with:
- 1 medium sized cauliflower
- 1/4 large onion, finely chopped
- 1 clove of garlic, minced
- 1 TSBP cooking oil
- 1/2 cup water
- 1/2 cup chicken stock
- sea salt + any other spices/sauces to taste
- + shrimp, chicken, veggies, tofu, cheese, etc. (basically whatever you like to eat with rice)
1) Chop cauliflower into florets.
2) Place florets into food processor or super nice blender, grind up to small rice-sized pieces.
3) In a large saucepan on medium heat, add a TSBP of your favorite cooking oil (we use coconut oil), then add garlic and onions, and let them sweat until the onions become translucent (about 3 min).
4) Add cauliflower rice to large saucepan, stir to combine and heat.
5) Add 1/2 cup water and 1/2 chicken stock to the mix, cover, stir occasionally.
6) Remove from heat once cauliflower absorbs the liquid and reaches a tenderness you enjoy (it’s like pasta – you can make it as soft or al dente as you like).
7) Add whatever it is you like to eat with rice to the mix and you’re good to go!
Here is our first rendition:
You may be wondering to yourself, why the heck one would want to replace rice? I know where you’re coming from as rice is one of my all-time favorite comfort foods. The reason why our family decided to try it had a lot to do with our wish to reduce and regulate sugar in our diet. We heard of cauliflower rice as an alternative to the carb- and sugar- loaded white rice. So one night Jay made a cajun-y shrimp dish with this healthy substitute (pictured above). Our only complaint was that it needed some salt. Other than that, we both enjoyed the dish, and we even shared it with a friend who liked it enough to ask us for the recipe.
That means we are three for three on likes. What’s your take on it? Have a go-to recipe or method? There are many variations. I encourage you to find a recipe that intrigues you and report back if you’re in the sharing mood!