Sweet cauliflower | Holly bird nest


Besides being a healthy way to add more vegetables to your diet, there are other culinary reasons for the popularity of its use in dishes, cauliflower is extremely versatile in recipes, the flavor is very neutral, it becomes tender but retains its shape when cooked, and what is really nice is that the cooking time is less than boiling and simmering cereal rice.

I use rice cauliflower at least 3 times a week, to make pizza crust, Chinese dishes, instead of rice, my grandson loves it with cheese. My favorite is adding roasted garlic and parmesan, it’s a great side dish, but if you toss a little chicken with it, you’ve got a great main dish, which is quick and easy to prepare, especially if you have any packaging in the freezer is already rice!

You can easily make sliced ​​cauliflower, you can chop, it takes time and it’s not something I want to do, you can grate, mix or my favorite way is to use the food processor, it There’s just no wrong way to do it, make it just small enough to look like rice!

The best part about adding cauliflower to your meals provides extra nutrients especially fiber, vitamins C and K, it is keto friendly, low in carbs, and sometimes kids don’t know it’s not. is not rice!

A head of cauliflower makes about 4 cups of rice depending on the size. Once the cauliflower rice is broken down into small pieces, there are several ways to cook it. The cooking methods below are for approximately 4 cups of rice. Remember that cauliflower has moisture that is released during cooking.

Steam: Add the rice to the cauliflower in a steamer, cover and cook until tender, about 3 to 4 minutes.

Jumped up: Heat a wok or large skillet with 1 tablespoon of vegetable oil over high heat. Add the rice in a single layer, cook until lightly browned for about 2 minutes. Stir, cover and cook, 4 to 6 minutes, until the cauliflower is tender. I like mine a bit crispy, so experiment!

Blow: Heat a large skillet over medium-high heat, sauté the rice in 2 tablespoons of hot oil or butter, add any spices you like, cook until tender, about 5 to 10 minutes .

Couscous: Heat a large saucepan with a tight fitting lid over medium heat, then add 2 tablespoons of olive oil. Add the rice to the cauliflower and about 1/4 teaspoon of salt. Stir and cover, cook 5 to 9 minutes until tender. This is the recipe I use, I chop a clove of garlic while cooking and stir in 1/4 cup of grated Parmesan after cooking, so it melts!

Pizza crust: 1 1/2 lbs sliced ​​cauliflower, 1 large egg beaten, 1 teaspoon Italian seasoning (or your choice) and 1/2 cup grated cheese, I use mozzarella, but depending on the type of pizza you make, cheddar works great for Mexican pizza!

You can make a large batch of raw cauliflower rice for meal prep and freeze individual servings in resealable plastic bags anytime you need, before closing the bag I put 1 piece of paper towel in the bag to absorb moisture while it freezes, it pulls out just before cooking. Simply let the frozen rice thaw at room temperature for at least 10 minutes before cooking.

You’ll find so many new ways to use cauliflower, and I’ll be sharing more recipes with you!



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