Wednesday, October 22, 2014

Cauliflower Rice and Cauliflower Scramble

I keep seeing cauliflower everything around the internet, especially Pinterest. Cauliflower popcorn, pizza crusts, mashed "potatoes" and rice. The crust and rice one has been in the back of my mind to try for awhile. Rice and me don't really mix. I'll have some brown or wild every now and again, but I don't like the way my body feels after consuming too much of it. The key words there are too much of it. If I just have a small portion with whatever else we are eating, I'm good, but a bowl of rice is a no go.
Anyhoo- this was one of my first week foods after my juice fast. I was so looking forward to it and it didn't disappoint!
I've had it all kinds of ways, raw and cooked. I even found it wonderful as a scramble. Due to my son's sensitivity to soy, I've been avoiding it for the past 11 months. I've really missed my tofu scramble and I found that I get a similar taste with the cauliflower when I prepare it using the same seasonings. Who knew that I would find a tofu scramble substitute from cauliflower!
Next, I would like to try it as an omelette. If you have already, let me know how it turned out!

Cauliflower prep:
Before any application, I cut out the middle stem and leaves, then I rinse and drain the cauliflower.
Once I have it pared down to smaller pieces, I toss it in the food processor. If I'm preparing as a fried rice, I add a ginger nib, garlic clove and green onion to the processor as well. Take note that if you are cooking this on the stove top, it cooks very quickly, so if you don't like the taste of raw ginger and garlic, you can saute it in the pan 1st or use ground versions. When I'm dehydrating, I use ground versions.

For the raw version, I added coconut aminos, ground garlic and onion, sea salt, black pepper, 1tsp coconut oil, 1tsp sesame oil. I then spread on a dehydrator sheet and dehydrate at 115 until softened.

For the cooked fried rice, I sauteed some veggies first in coconut oil, then added the cauliflower mix along with coconut aminos and a little sesame oil. I mix this around for only about a minute and then remove from heat. It cooks extremely fast!

For the scramble, I process the cauliflower alone. I saute green onion and kale or spinach before adding in cauliflower, nutritional yeast, sea salt, black pepper, ground garlic and onion.

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