THAI FRIED RICED CAULIFLOWER
Provided by Geoffrey Zakarian
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Toss together the sliced chicken and cornstarch in a large bowl. Whisk together the oyster sauce, fish sauce, soy sauce and sugar in a small bowl.
- Heat the oil in a wok or large nonstick skillet over high heat until the oil begins to smoke. Add the chicken and cook until just cooked through, about 4 minutes. Remove to a plate.
- Add the onion and red bell pepper and cook for about 2 minutes. Add the ginger, garlic and Thai chile pepper and cook for another minute. Stir in the riced cauliflower and cook 1 minute. Stir in the oyster sauce mixture and continue to cook until the cauliflower is cooked throughout, another 1 to 2 minutes.
- Transfer to a serving bowl and finish with a squeeze of lime juice. Garnish with the scallions, toasted peanuts and cilantro leaves.
MANGO-GLAZED SHRIMP WITH RICED CAULIFLOWER
Adding vegetables to dinner never tasted so good. We start with riced cauliflower, then bump up the flavor with fresh chiles, herbs and golden cashews. Shrimp glazed in a simple mango sauce ties it all together in a colorful dish that will be a new family favorite and easy alternative to takeout.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the riced cauliflower according to the package directions; set aside.
- Heat 1 tablespoon of the coconut oil in a large nonstick skillet over medium-high heat. Add the scallion whites and serrano and cook, stirring occasionally, until tender, about 5 minutes. Add the cumin seeds and cook until lightly toasted, 1 minute. Add the cauliflower and 1/2 teaspoon salt and cook, tossing occasionally, until evenly combined and hot throughout, 2 to 3 minutes. Set aside in a large bowl.
- Wipe out the skillet, set over high heat and add the remaining 1 tablespoon coconut oil. Add the shrimp and cook, flipping once, until lightly browned, 3 to 5 minutes; remove to a plate. Reduce the heat to medium, add the garlic and cook, stirring occasionally, until lightly browned, about 2 minutes. Add the mango chutney and 1/2 cup water and cook, stirring occasionally, until the sauce is thick and syrupy, about 5 minutes. Remove from the heat, return the shrimp to the skillet and toss to coat.
- Add the scallion greens, cashews, cilantro and lime zest to the cauliflower mixture and toss well. Divide the cauliflower mixture and shrimp among plates. Serve with lime wedges.
Nutrition Facts : Calories 400, Fat 21 grams, SaturatedFat 10 grams, Cholesterol 159 milligrams, Sodium 481 milligrams, Carbohydrate 30 grams, Fiber 7 grams, Protein 28 grams, Sugar 8 grams
RICED CAULIFLOWER FIESTA FLATS
These veggie-filled fiesta flats use riced cauliflower and fajita seasoning as shortcuts to flavor! Vegetarian take on taco night.
Provided by Ortega
Categories Fruits and Vegetables Vegetables Cauliflower Rice
Time 15m
Yield 12
Number Of Ingredients 6
Steps:
- Cook riced cauliflower in a large skillet for 5 minutes. Add fajita seasoning and stir until combined.
- Add diced bell pepper to skillet and cook until warmed.
- Fill each Fiesta Flat with the cauliflower-bell pepper mixture.
- Top each taco with cabbage and chopped green onions.
Nutrition Facts : Calories 84.4 calories, Carbohydrate 11.9 g, Fat 3 g, Fiber 1.3 g, Protein 1.3 g, SaturatedFat 1.3 g, Sodium 342.4 mg, Sugar 1.3 g
CHICKEN AND RICED CAULIFLOWER CASSEROLE
It's really a struggle for me to cook things that my hubby likes ever since I started doing my low carb/cal/high protein diet. He adores my southern cooking and just doesn't like very many of my low carb recipes. This is my traditional chicken and rice casserole recipe that I've revamped and made into a low carb/low calorie dish....
Provided by Elaine Bovender
Categories Casseroles
Time 1h10m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 375 degrees. Spray a 9 X 13 baking dish with cooking spray and set aside.
- 2. Bring broccoli and onion to a boil. Reduce heat, cover and simmer until tender.You may add about a teaspoon or so of salt into the water, if desired. When tender, drain as much water out as possible and put into a large bowl, set aside.
- 3. In a large pot, combine bullion with water to dissolve. Hint: If you use chicken soup base or Better than Bullion it dissolves in the water very quickly and easily. Place riced cauliflower in the pot and cover the rest of the way with water. Bring to a boil. Reduce heat and cover and simmer for five minutes. Drain and rinse thoroughly and set aside.
- 4. In the large bowl with the broccoli and onion, combine drained water chestnuts, the cooked chicken and the drained cauliflower.
- 5. In a smaller bowl combine the soups, whisking until well mixed. Pour soup mixture into the cauliflower mixture. Mix well. Spoon mixture into prepared baking dish.
- 6. Spread cheddar cheese evenly over the top of the casserole. Cover with aluminum foil and bake for 30 minutes. Remove foil and bake another 10 minutes or until cheese is lightly browned. Enjoy with your favorite side dishes or rolls.
- 7. Here is the nutritional information for this recipe.
BUDDHA BOWLS WITH RICED CAULIFLOWER
This recipe is easily customizable for your family's tastes. Don't hesitate to swap out ingredients for other veggies that you love-try edamame instead of lima beans, carrots instead of beets, and so on.
Provided by Green Giant
Categories Fruits and Vegetables Vegetables Cauliflower Rice
Time 40m
Yield 4
Number Of Ingredients 18
Steps:
- Heat a 12-inch nonstick skillet over medium heat. Add olive oil, riced cauliflower, and salt. Cook 5 minutes, stirring occasionally. Divide riced cauliflower evenly among 4 bowls.
- Wipe the skillet clean and return to medium heat. Add the Zucchini Veggie Spirals, cover with lid, and cook for 8 minutes. Drain any excess liquid then transfer to a plate in a single layer to cool slightly.
- Cook lima beans according to package directions. Rinse with cold water.
- Divide cooked zucchini spirals, lima beans, avocado, cabbage, and beets evenly among 4 bowls.
- For the turmeric-tahini vinaigrette, whisk tahini, lemon juice, water, garlic, honey, turmeric, salt, and pepper together in a small bowl. While whisking, slowly drizzle in olive oil. Drizzle each bowl with 2 tablespoons turmeric-tahini vinaigrette and top with sesame seeds. Serve immediately
Nutrition Facts : Calories 505.9 calories, Carbohydrate 35.3 g, Fat 36.3 g, Fiber 13.4 g, Protein 8.5 g, SaturatedFat 8.2 g, Sodium 748.1 mg, Sugar 5.3 g
CHEESY ZUCCHINI & RICED CAULIFLOWER
Great for a low-carb, keto lifestyle. This is also a great way to get children to eat their vegetables. It's not just for lo-carb eating but for the entire family.
Provided by Paula Todora
Categories Vegetables
Time 20m
Number Of Ingredients 10
Steps:
- 1. In a large skillet over medium high heat, melt butter with olive oil. Add frozen zucchini and cook, stirring.
- 2. Grate zucchini, unpeeled, and place in several layers of paper towels and squeeze to remove water. Add to pan, stir, and turn heat down to medium low.
- 3. Add seasonings, stir and cook in medium low for 5-10 minutes, until zucchini and cauliflower has softened. Add cream cheese, milk and parmesan cheese. Continue to cook for 5 additional minutes and serve hot.
EASY SKILLET CHICKEN & RICED CAULIFLOWER
One-pan, no mess, and full of flavor. A delicious skillet dinner that's on your table in 30 minutes. We think that's a perfect weeknight meal.
Provided by Green Giant
Categories Trusted Brands: Recipes and Tips
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Season chicken with salt and pepper, if desired. Heat olive oil in large nonstick skillet over medium heat and brown chicken. Remove and set aside.
- Add onion and cook 3 minutes or until softened.
- Add Green Giant® Riced Cauliflower and garlic and cook 3 minutes.
- Stir in broth and bring to a boil.
- Return chicken to skillet and simmer 4 minutes or until vegetables are tender and chicken is cooked through.
- Stir in Parmesan cheese, lemon juice and oregano.
Nutrition Facts : Calories 220.1 calories, Carbohydrate 5.2 g, Cholesterol 67.2 mg, Fat 10.3 g, Fiber 1.5 g, Protein 26.1 g, SaturatedFat 2.1 g, Sodium 227.1 mg, Sugar 1 g
LAILANI'S RICED CAULIFLOWER SAUSAGE "FRIED RICE"
Make and share this Lailani's Riced Cauliflower Sausage "fried Rice" recipe from Food.com.
Provided by Lailani
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Saute garlic and onion in olive oil for a minute then add in sausage and cook for 5 minutes.
- Add in cauliflower rice and continue cooking for 5 additional minutes.
- Add a dash of salt and pepper, stir, and serve.
Nutrition Facts : Calories 353.5, Fat 30.1, SaturatedFat 9.5, Cholesterol 53.4, Sodium 865.8, Carbohydrate 8.2, Fiber 2, Sugar 2.2, Protein 12.9
RICED CAULIFLOWER
Need a unique side dish substitute to plain rice? Try this.
Provided by SlimCookins
Categories Fruits and Vegetables Vegetables Cauliflower Rice
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Heat olive oil in a large skillet over medium heat. Add cauliflower and cook until tender, about 10 minutes; season with salt and pepper. Stir salsa and green onions into cauliflower.
Nutrition Facts : Calories 231 calories, Carbohydrate 24.4 g, Fat 14 g, Fiber 9.6 g, Protein 8 g, SaturatedFat 1.9 g, Sodium 943.4 mg, Sugar 11.2 g
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