CHICKEN CAULIFLOWER "FRIED RICE"
Provided by Katie Lee Biegel
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Cut the cauliflower into chunks. Working in batches, pulse the cauliflower in a food processor until coarse in texture, like rice. This recipe uses about 4 cups of cauliflower rice. If you have any leftover, save it for another use.
- Heat a wok or large skillet over medium-high heat. Add 1 teaspoon of the canola oil. Add the eggs and quickly scramble. Transfer the eggs to a plate and set aside. Heat the remaining 2 teaspoons canola oil. Add the garlic and ginger and cook, stirring constantly, about 1 minute. Add the peas and carrots, scallions and cauliflower. Stir-fry until the vegetables are tender, about 5 minutes.
- As the vegetables are cooking, whisk the soy sauce and sesame oil together in a small bowl. Stir the sauce and chicken into the cauliflower mixture. Cook an additional minute or 2. Stir the cooked eggs back into the mixture. Serve with hot sauce and additional soy sauce if desired.
STIR-FRIED CHICKEN WITH BROCCOLI OR CAULIFLOWER
This is the model recipe for making stir-fried chicken with firm vegetables, those that must be parboiled before stir-frying. The extra step sometimes saves time and always helps you pinpoint doneness. But if you want to cook everything in one pan, cut the broccoli into small bits (1/2 inch or so) and start the recipe at Step 2. Serve with white or brown rice.
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Add the rice to a small saucepan and rinse until the water is no longer cloudy. Add enough water to cover the rice by 1 inch and add a pinch of salt. Bring to a boil over high heat, then simmer until "craters" form in the rice, about 10 minutes. Lower the heat all the way and cover until ready to serve.
- Bring a large pot of water to a boil, salt it and cook the broccoli until it just loses its rawness, 8 to 10 minutes. Drain, then run under cold water to stop the cooking. Chop into bite-size pieces.
- Put a large skillet over high heat. Add 2 tablespoons oil, swirl it around and immediately add the onions, ginger and garlic and cook until the onion begins to brown and the garlic is fragrant, about 5 minutes. Remove the onion mixture to a plate. Add 1 tablespoon oil to the pan, then add the broccoli in an even layer and cook until it begins to brown, tossing occasionally, 3 to 5 minutes. Remove the broccoli to the plate with the onion mixture.
- Add the remaining 1 tablespoon oil to the pan, then add the chicken. Raise the heat to high, stir the chicken once, and let it sit for 1 minute before stirring again. Continue cooking, stirring occasionally, until the chicken has lost its pink color, 3 to 5 minutes.
- Return the vegetables to the pan and toss once or twice. Add the soy sauce and scallions and toss again. Sprinkle with salt and pepper, then add the stock and cook, stirring and scraping the bottom of the pan, until the liquid is reduced slightly and you've scraped up all the bits of chicken, about 30 seconds. Garnish with more scallions and serve over the rice.
SESAME CHICKEN CAULIFLOWER FRIED RICE RECIPE BY TASTY
Here's what you need: cauliflower, chicken breast, peas, carrot, soy sauce, black pepper, eggs, sesame seed
Provided by Alvin Zhou
Categories Dinner
Yield 3 servings
Number Of Ingredients 8
Steps:
- Remove all leaves and cut the cauliflower into small florets.
- Place the florets in a food processor and blend until they are a rice-like texture. Be careful not to over process or it may turn mushy. Set aside, and drain excess moisture with a towel, if desired.
- In a large saucepan over medium-high heat, cook the chicken until no pink is showing.
- Add the peas, carrots, soy sauce, and black pepper.
- Stir until most of the liquid has reduced, then add the cauliflower rice. Cook for about 3-4 minutes until the vegetables and chicken are incorporated evenly into the cauliflower.
- Spread the rice towards the edge of the pan, creating a well in the center.
- Pour the beaten eggs into the well, stirring only the eggs until they are cooked.
- Fold the eggs into the rice, then mix in the sesame seeds.
- Enjoy!
Nutrition Facts : Calories 318 calories, Carbohydrate 23 grams, Fat 12 grams, Fiber 8 grams, Protein 31 grams, Sugar 7 grams
CAULIFLOWER CHICKEN FRIED RICE
This is comfort food at its best, but so healthy and light compared to its rice-based counterpart. When making this recipe, make sure you have all the ingredients chopped, prepped, and ready as the final stir-fry comes together in 10 minutes!
Provided by Julie Hubert
Categories Fruits and Vegetables Vegetables Cauliflower Rice
Time 44m
Yield 4
Number Of Ingredients 16
Steps:
- Stir chicken, 1 tablespoon soy sauce, brown sugar, 1 teaspoon sesame oil, and cornstarch together in a large bowl.
- Heat a wok or large saucepan over high heat. Swirl in 1 tablespoon vegetable oil. Spread chicken mixture in a single layer over the surface of the wok; cook for 1 minute. Flip and toss chicken. Spread out again; cook and stir for 2 minutes more. Transfer chicken to a plate.
- Heat remaining 2 tablespoons vegetable oil in the wok over medium heat. Add light green part of the scallions, garlic, and ginger; cook and stir until fragrant and softened, 1 to 2 minutes.
- Stir 4 tablespoons soy sauce, cauliflower rice, and 1/2 teaspoon salt into the wok. Cook until cauliflower starts to crisp, about 3 minutes. Stir peas and carrots into the wok. Cook, stirring occasionally, until warmed through, about 5 minutes.
- Make a well in the center of the wok; pour in beaten eggs. Stir eggs with a spatula until scrambled, about 2 minutes. Stir in chicken, remaining 1 tablespoon soy sauce, remaining 1 teaspoon sesame oil, dark green parts of the scallions, pineapple, peanuts, and rice vinegar.
Nutrition Facts : Calories 389 calories, Carbohydrate 25 g, Cholesterol 136.9 mg, Fat 21.3 g, Fiber 7.3 g, Protein 28.5 g, SaturatedFat 3.8 g, Sodium 1977.4 mg, Sugar 12.2 g
PINEAPPLE CHICKEN 'FRIED' CAULIFLOWER RICE
Combine roasted riced cauliflower with stir-fried ground chicken and egg whites for a new twist on pineapple fried rice.
Provided by Juliajewelia
Categories Fruits and Vegetables Vegetables Cauliflower Rice
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Toss cauliflower with olive oil, 3 teaspoons curry powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, salt, and pepper in a large bowl. Spread mixture in a baking pan.
- Bake in the preheated oven until slightly browned, about 25 minutes.
- Heat a pan over medium heat. Add chicken, salt, and pepper; stir in the remaining curry, garlic, and onion powders. Cook until browned, 5 to 7 minutes. Transfer chicken to a large bowl; leave pan on heat.
- Whisk egg whites with a pinch of pepper. Pour into the pan; cook and stir until eggs are set but still soft, about 3 minutes. Spoon egg whites into the bowl with the chicken; add green onions and the roasted cauliflower rice. Serve fried 'rice' in individual bowls. Add pineapple chunks, a small splash of pineapple juice, and soy sauce to each bowl.
Nutrition Facts : Calories 303.5 calories, Carbohydrate 31.4 g, Cholesterol 65.8 mg, Fat 5.2 g, Fiber 4.6 g, Protein 34.6 g, SaturatedFat 0.9 g, Sodium 385.9 mg, Sugar 21.9 g
CHICKEN-FRIED CAULIFLOWER
Who needs meat? This unique twist on classic chicken-fried steak gives vegetarians an indulgent main course that will make even meat-eaters a little jealous.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the gravy: Melt the butter, in a medium saucepan, over medium heat. Sprinkle in the flour, and cook, whisking, until the flour is smooth and a deep golden brown, about 7 minutes. Gradually whisk in the milk and simmer until the mixture thickens, whisking to remove any lumps, 4 to 6 minutes. Season with 2 teaspoons salt and 1 teaspoon pepper. Remove from the heat, cover to keep warm. Reheat before serving, adding water by the tablespoon to thin it, as desired. Stir in the chives right before serving.
- For the cauliflower: Preheat the oven to 250 degrees F. Trim the base of the core from the cauliflower and then cut the head into 1-inch-thick slices. Cut any florets that fall off into 1-inch pieces. Sprinkle 1/4 teaspoon each salt and pepper over both sides of each cauliflower slice. Set aside.
- Whisk together the flour, white pepper, baking powder and 2 teaspoons salt in a shallow bowl. Pour in 3 tablespoons of the milk and use your fingers to work it in, making a shaggy flour mixture. Whisk together the eggs and the remaining milk in another shallow bowl. One at a time, dredge each cauliflower steak, and the 1-inch pieces, in the flour mixture, dip in the egg mixture, and then return to the flour mixture, pressing firmly to coat. Transfer the breaded steaks to a rack on a rimmed baking sheet.
- Set another rack on a rimmed baking sheet. Heat about 1-inch of oil in a cast-iron skillet or Dutch oven over high heat until a deep-fry thermometer registers 350 degrees F. Fry the steaks, one at a time, with some of the smaller pieces until golden brown, turning once, about 5 minutes (return the oil to 350 degrees F between each steak). Transfer the finished cauliflower steaks to the rack on the baking sheet, season lightly with salt and keep warm in the oven while you continue frying the remaining cauliflower in batches.
- Serve hot with the warm gravy.
STIR-FRIED CHICKEN WITH CAULIFLOWER AND CARROTS
Another one from Diabetes Forecast. Serving size 1 cup; Vegetable Exchanges 2: Lean Meat Exchanges 3
Provided by TXOLDHAM
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a pot of boiling water add the cauliflower and carrots. Turn off the heat and let the vegetables stand for about 2 minutes. Drain and set aside.
- Combine all the sauce ingredients and mix well to dissolve he cornstarch or arrowroot. Set aside.
- In a large wok or heavy skillet, heat half the oil over high heat.
- Swirl the oil around to coat the bottom of the pan. Add the garlic, ginger and scallions and stir-fry for 30 seconds. Add the chicken and continue to stir-fry for 4 or 5 minutes or until chicken is cooked through.
- Add the cauliflower and carrots and continue to stir-fry for 2 to 3 minutes to coat the vegetables with the garlic mixture.
- Give the sauce another quick stir and add to the pan. Cook for 1 to 2 minutes until sauce coats everything and is slightly thickened.
- Garnish with peanuts and serve.
Nutrition Facts : Calories 215, Fat 6.7, SaturatedFat 1.2, Cholesterol 66, Sodium 335.2, Carbohydrate 9.7, Fiber 2.3, Sugar 3.3, Protein 28.5
SPICY FRIED CAULIFLOWER "CHICKEN" RECIPE BY TASTY
Here's what you need: cauliflower, unbleached all-purpose flour, cornstarch, salt, cayenne pepper, white pepper, onion powder, garlic powder, sweet paprika, old bay seasoning, nutritional yeast, hot sauce, plain unsweetened soy milk, dijon mustard, safflower oil
Provided by Crystal Hatch
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a medium bowl, combine the flour, arrowroot powder, salt, cayenne, white pepper, onion powder, garlic powder, paprika, Old Bay seasoning, and nutritional yeast.
- In another medium bowl, combine the hot sauce, soy milk, and Dijon mustard and whisk until creamy.
- In a large Dutch oven or heavy pot, heat the oil to 350°F (180°C). Double-line a large plate with paper towels and keep nearby.
- Use one hand to dip a cauliflower floret into the wet mixture, then drop it into the flour mixture. Use your dry hand to coat it completely. Dip it back into the wet mixture and again in the dry mixture, keeping one hand devoted to wet and one to dry.
- Carefully lower the twice-coated floret into the hot oil. Repeat with the remaining cauliflower until you can't fit any more into the pot. Do not overcrowd. Fry for 4-5 minutes, until the pieces are golden. Transfer the fried cauliflower to the lined plate and continue to fry the remaining cauliflower. Serve hot.
- Enjoy!
CAULIFLOWER THAI FRIED RICE (PALEO) WITH BEEF, CHICKEN, AND SHRI
I'm all in on the Paleo lifestyle (lost 40 pounds so far), so I'm always on the look out for creative ways to use veggies as replacement for evil grains like rice. Cauliflower is great. You will be amazed. I'll bet you won't even be able to tell it's not rice in your favorite rice recipes. This is my take on Thai fried rice using cauliflower.
Provided by Pokey in San Antonio
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- In separate bowls, marinate the steak, chicken, shrimp in 1 tablespoon each of sesame seed oil, coconut aminos, tamari, and red pepper flakes. Marinate for at least 1 hour.
- For the Rice: Use food processor or chop the cauliflower by hand until reduced to rice-size grains. Sauté chopped onion in olive oil until onions are about done, add garlic and continue to cook until onions are soft/opaque. Add chopped cauliflower and stir fry for 2 or 3 minutes--do not cook until soft, but you don't want a raw cauliflower taste either. Remove from heat. This is the basic rice recipe and can be used any time a dish calls for rice.
- Slice up the green onion heads, and coarse shop the green stems, put in separate piles.
- In a bowl, scramble the eggs and add to hot pan with a bit of oil. Season with salt, pepper, pepper flakes and cook until a flat round "pancake." Remove and slice into strips.
- In a tablespoon of oil, stir fry the beef and chicken separately and remove from heat.
- Assemble all the ingredients near by so once you start putting it all together you don't have to stop. You should have cooked beef, cooked chicken, raw shrimp, sliced onion heads, chopped stems, carrots strips, fried egg strips, and cauliflower rice (pre cooked). You should also have 1 tablespoon each of coconut aminos, tamari, fish sauce, and Thai chilies (or any other hot chili like ghost or habanero).
- Heat 3 tbl of olive oil, add thai chilies and toss for 1 minute Add the shrimp and stir fry until cooked. Add carrots and stir fry for 1 minute. Add green onion tops and stir for 30 more seconds. Add beef and chicken and the remaining coconut aminos, tamari, and fish sauce. Toss until warmed, then add the cauliflower rice. Toss until coated and warmed, then add the green onion stems. Toss for a minute more and remove.
- To plate: Put generous pile in center of plate, place 4 tomato wedges around the pile all "pointing" to the center. Surround the pile with 5 or 6 sliced cucumbers. For an added garnish, I take a left over, 3 inch piece of green onion stem, slice one end lengthwise, about half way--you end up with a stalk with frayed ends and place it on top. Place a lime wedge or two on the plate as well.
Nutrition Facts : Calories 702.6, Fat 57.9, SaturatedFat 9.8, Cholesterol 218.9, Sodium 2733.9, Carbohydrate 20.4, Fiber 6, Sugar 8.7, Protein 29.5
CHICKEN-FRIED CAULIFLOWER
Categories Cauliflower Casserole/Gratin Appetizer Brunch Dinner Lunch Side Fry
Number Of Ingredients 13
Steps:
- For the gravy: Melt the butter, in a medium saucepan, over medium heat. Sprinkle in the flour, and cook, whisking, until the flour is smooth and a deep golden brown, about 7 minutes. Gradually whisk in the milk and simmer until the mixture thickens, whisking to remove any lumps, 4 to 6 minutes. Season with 2 teaspoons salt and 1 teaspoon pepper. Remove from the heat, cover to keep warm. Reheat before serving, adding water by the tablespoon to thin it, as desired. Stir in the chives right before serving.
- For the cauliflower: Preheat the oven to 250 degrees F. Trim the base of the core from the cauliflower and then cut the head into 1-inch-thick slices. Cut any florets that fall off into 1-inch pieces. Sprinkle 1/4 teaspoon each salt and pepper over both sides of each cauliflower slice. Set aside.
- Whisk together the flour, white pepper, baking powder and 2 teaspoons salt in a shallow bowl. Pour in 3 tablespoons of the milk and use your fingers to work it in, making a shaggy flour mixture. Whisk together the eggs and the remaining milk in another shallow bowl. One at a time, dredge each cauliflower steak, and the 1-inch pieces, in the flour mixture, dip in the egg mixture, and then return to the flour mixture, pressing firmly to coat. Transfer the breaded steaks to a rack on a rimmed baking sheet.
- Set another rack on a rimmed baking sheet. Heat about 1-inch of oil in a cast-iron skillet or Dutch oven over high heat until a deep-fry thermometer registers 350 degrees F. Fry the steaks, one at a time, with some of the smaller pieces until golden brown, turning once, about 5 minutes (return the oil to 350 degrees F between each steak). Transfer the finished cauliflower steaks to the rack on the baking sheet, season lightly with salt and keep warm in the oven while you continue frying the remaining cauliflower in batches.
- Serve hot with the warm gravy.
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