cauliflower rice

Cauliflower rice with apricots and almonds (gf, v)

This dish was actually a recipe from one of my detoxes, back when I cooked for individuals during their cleanse. I remember one client called me weekly for nearly a year asking me to make this for her. I hadn’t heard from her for a couple years now, until last week when she called and begged me to make it for her again.

I was actually glad she did because I forgot all about this delicious, bright dish. Cauliflower rice is seared and tousled with bright lemon, fresh parsley and sweet dried apricots. Think healthy Persian rice that’s great as a light entree or paired with grilled meats.
Happy Eating,
~Monique

CAULIFLOWER RICE with APRICOTS & ALMONDS

1 medium size cauliflower
1 small onion
1/2 teaspoon Himalayan pink salt
4 Tbsp olive oil
1 tsp lemon zest
1 Tbsp lemon juice
1/2 cup chopped dried apricots
1/4 cup chopped toasted almonds
1/4 cup chopped parsley
fresh black pepper to taste

Chop the cauliflower into small pieces, you can also use a food processor to pulse the cauliflower into crumbles. I tend to leave a couple big chunks here and there for great texture. Chop the onion to roughly match sizes.

In a small bowl, mix the lemon zest, lemon juice, 2 tbls olive oil, chopped apricots, toasted almonds and parsley.

In a large skillet, heat 2 tablespoons of olive oil over medium high heat. Add the onions and saute for 5 minutes until they are golden brown, tossing often. Add the crumbled cauliflower and salt, cook for 5 more minutes, again tossing once or twice. Allow the cauliflower to sit and sear in the pan so it gets a little roasted and caramelized in some areas.

Turn off the heat, add in the lemon-apricot mixture and toss well to combine. Add a few turns of fresh black pepper. Serve immediately or keep warm until ready to serve.

Spring Stir Fry with Cauliflower Rice

What can’t cauliflower rice do? I love it in this super simple stir fry. In this dish I actually use a mixture of coconut and olive oil. Feel free to choose just one, but I like the added richness the olive oil gives to the lighter coconut oil while the coconut oil keeps the olive oil from overheating.
Happy eating,
~Monique

Spring Cauliflower Rice Stir Fry

1 small shallot, sliced thin
1/2 tbsl coconut oil
1/2 tbls olive oil
1/2 cup frozen edamame
1/2 cup pea pods
2 cups kale
3/4 cup cauliflower rice
2 tsp liquid or coconut aminos
2 tsp sriracha
½ a lime, juiced
½ tsp salt
¼ tsp pepper
1 or 2 sliced green onions

Heat the oils in a large skillet over medium high heat. Add the shallots and saute for a minute. Toss in the edamame and pea pods, let sit and saute until just getting golden on one side.

Add the kale and the cauliflower rice and toss well. Let cook, stirring often until the kale is wilted and the rice is warmed through. Add a 1/4 cup of water to deglaze the pan and soften the rice.

Stir in the liquid aminos, sriracha, lime juice, salt and pepper. Remove from heat and top with fresh green onions.

Spring Cauliflower Risotto

Are you ready to try one more cauliflower rice dish? This one is perfect for spring and could easily be changed up to fall veggies as well. If you want it more rice like, cook it less. But if you have a little patience it will soften and become ‘reminiscent’ of a risotto. (read: it’s not the real thing, but when you need to cut out the real rice, this is a nice option.)
Happy Eating,
~Monique

Cauliflower Risotto

3/4 cup minced shallot
3 cloves garlic, minced
1 tbls olive oil
4 cups cauliflower rice
1/2 cup asparagus, chopped
1/2 cup green peas
1/2 cup pea pods
1 -2 cups broth
1/4 cup dry white wine (optional)
1 cup coconut milk
1 tsp salt
Topping:
handful of fresh parsley and basil
black pepper
zest of one lemon
extra virgin olive oil

Heat the broth in a pan and keep warm.

Heat the olive oil in a large skillet, add the shallots. Saute just to soften but don’t brown. Add in the asparagus and pea pods and cook for about 5 minutes then add in the cauliflower rice and garlic, stirring well and let sit for minute.

Deglaze the pan with the wine (or use broth) and let simmer a minute. Add in 1 cup of broth and simmer 5 minutes. Add the coconut milk, let simmer about 10 minutes – adding in additional broth if the risotto begins to look dry, you want it to remain creamy.

Add in the peas and the salt, continuing to cook for another minute. Taste and decide if you want to cook it slightly longer or if additional salt is needed.

Remove from heat and top with fresh black pepper, lemon zest, fresh herbs and a good drizzle of olive oil.