Search Results for cauliflower rice

Cauliflower Rice

Here is another of my favorite cauliflower recipes! This is a great side dish that is super easy to make and will go great with any meal.

  • 1/2 head of cauliflower, grated (I run it through a food processor)
  • 1/4 cup chicken stock
  • 2 tablespoons extra virgin olive oil

Heat olive oil in a large pan and start to sauté the grated cauliflower over medium heat. Add the chicken stock. Continue sautéing, stirring, until the cauliflower is al dente. Don’t cook it too long or it will turn to mush. I estimate this takes 5-7 minutes, but just taste it as you go and pull it off the heat when it’s done.

Stay tuned for more cauliflower recipes!

Mexican Cauliflower Rice

Last week I shared with you one of my favorite past S3 recipes that I love because it makes a lot, is easy to grab and go, and tastes great weather its warm or cold. This is another one of those recipes that I love for those same reasons.

Mexican Cauliflower Rice

by Coach Nancy

  • 4 cups grated cauliflower
  • 1 teaspoon olive oil
  • ½ medium onion, finely diced
  • 2 medium plum tomatoes, small dice
  • 1 jalapeno, seeds and membrane removed, minced
  • 2 garlic cloves, minced
  • 2 tablespoons tomato paste
  • ½ teaspoon cumin
  • ¼ smoked paprika
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • Chopped cilantro

Heat the oil in a large skillet over medium-high heat. When hot, add the onions, tomatoes and jalapeno and sauté until just tender, about 2-3 minutes. Add the garlic and cauliflower, sauté until the cauliflower is just tender, 2 minutes.

Add the tomato paste, cumin, paprika, cayenne, salt and pepper. Stir to evenly coat the vegetables and cook for 1 minute or until heated through. Add chopped cilantro and serve.

Cauliflower Rice

This recipe has some great flavors and is a little spin on the basic cauliflower rice. You can always change up the ingredients to suit your taste or the meal it is going with. You can also add ground pork, ground turkey, shrimp, or chicken for a protein source.

Cauliflower Rice

by Coach Nancy

  • 1 head cauliflower, "riced"*
  • 2 tablespoons coconut oil
  • 2-3 carrots, chopped
  • 2 tablespoons chopped green onion
  • 2 cloves garlic, minced
  • 2 eggs, whisked
  • 3-4 tablespoons coconut aminos
  • Sea salt, to taste

In a large skillet, sauté the garlic in coconut oil over medium heat. Add in the carrots and a splash of water to prevent sticking and cook for 8 minutes, or until crisp-tender. Then add the green onion and egg, which will start to cook quickly.

Add in the cauliflower rice, along with coconut aminos and salt. Stir to combine and heat through, about 4-6 minutes.

Adjust the seasonings to taste, and then serve piping hot! 

*To ‘rice’ cauliflower, run it through a food processor using the grating blade. You can also hand grate the cauliflower if you enjoy a bit more messier approach.

Taco Stuffed Squash & Spanish Cauliflower Rice

Taco Stuffed Summer Squash Boats
Recipe Type: Main Dishes
Author: Coach Nancy
Sara from Epsom sent the recipe along to me and it was fabulous! Try it with the Spanish Cauliflower Rice below for a Mexican inspired meal.
Ingredients
  • 4 medium summer squash, cut in half lengthwise
  • 1 pound cooked chicken
  • 2 cups spinach
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon oregano
  • ½ teaspoon salt
  • ½ onion, chopped fine
  • ½ green pepper, chopped fine
  • 4 ounce can tomato sauce
  • ¼ cup water
  • ½ cup scallions or cilantro for topping
  • ½ cup salsa
Instructions
  1. Preheat oven to 400 degrees.
  2. On bottom of large baking dish, arrange squash face up.
  3. In a pan, add chicken, spinach, spices, onion, pepper, tomato sauce, and water, and stir to combine. Simmer 5-10 minutes.
  4. Fill each squash boat with chicken mixture. Cover with foil and bake 45 minutes or until squash is soft.
  5. Garnish and serve with salsa.

 

Spanish Cauliflower Rice
Recipe Type: Side Dishes
Author: Coach Nancy
Kirk from Concord sent me this recipe and it pairs perfectly with the Taco Stuffed Summer Squash Boats.
Ingredients
  • 4 cups “riced” cauliflower
  • 1 teaspoon coconut oil
  • ½ medium onion, finely diced
  • 2 medium plum tomatoes, diced small
  • 1 jalapeno, seeds & membrane removed, minced (or jarred jalapenos)
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • ½ teaspoon cumin
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • Chopped cilantro
Instructions
  1. Heat the oil in a large skillet over medium high heat. When hot, add the onions and jalapeno and sauté until just tender, about 2-3 minutes.
  2. Add the cumin, paprika and cayenne pepper, and cook until fragrant, about 2 minutes.
  3. Add the garlic, tomatoes, and cauliflower, and sauté until the cauliflower is just tender, about 2 minutes.
  4. Add the tomato paste, salt and pepper. Stir to evenly coat the vegetables and cook for 1 minute or until heated through.
  5. Garnish with chopped cilantro.

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Food Prep Friday: Cauliflower Rice

Food Prep Friday: Cauliflower Rice
Author: Coach Nancy
“Ricing” cauliflower is super-easy and a great way to lower calories and carbs. Cauliflower rice serves as great base for your favorite comfort foods, and is also great “stand-alone”. Give it a try!
Ingredients
  • 1/2 head cauliflower, grated (I run it through a food processor until a “rice” like consistency
  • 1/4 cup chicken stock
  • 2 Tbsp olive oil
Instructions
  1. Heat 1-2 Tablespoons of olive oil in a large pan and start to sauté the grated cauliflower over medium heat.
  2. Add the chicken stock.
  3. Continue sautéing, stirring, until the cauliflower is al dente.
  4. Don’t cook it too long or the cauliflower will turn to mush. I estimate this takes 5-7 minutes, but just taste it as you go and pull it off the heat when it’s done.

 

Cauliflower Rice

 

Cauliflower Rice

Recipe Type: Side Dishes
Author: Coach Nancy
Ingredients
  • 1 head of fresh cauliflower
  • Salt to taste
Instructions
  1. Grate the fresh cauliflower. If you do not have a grater, you can chop it, but it will take a lot longer, so go ahead and buy one. It helps to cut the cauliflower into 3-4 large chunks so you can easily hold it as you grate.
  2. Take grated cauliflower and place in the microwave for 2-3 minutes depending on microwave. Do not add water as cauliflower retains plenty of it and will release moisture as it heats up.
  3. Once cooked, add salt to taste.
  4. This dish makes a great substitute for rice.

 

Chicken Cacciatore

Crockpot cooking is one of the easiest ways to get a meal on for dinner that you don't have to spend hours and hours preparing. While you do have to get the recipe together, the crockpot does so much of the work. You can take all the credit for it. 

This crockpot meal is a win/win. While you can make this meal right away, you can also prepare it, put it in a storage container and freeze it for later. When you're ready take container out of the freezer and put it in the crockpot. Again the crockpot does the rest of the work. You'll get the credit for a delicious meal. 

Chicken Cacciatore

4 chicken thighs 

4 chicken legs 

1 onion 

1 red bell pepper

2 garlic cloves, minced

28 ounce can of diced tomatoes

2 Tablespoon dried parsley

salt and pepper to taste

Place all ingredients in a crockpot and cook on low for 6- 8 hours. This is delicious  served over cauliflower rice

Here is some tips to make this meal:     

  • Use chicken breast or chicken quarters in place of the thighs and legs. These can come directly from the freezer. 
  • Use frozen chopped onion and pepper.
  • Use 1 1/2 teaspoon garlic powder in place of the fresh garlic
  • This meal can also be prepared in the oven. Brown the chicken first in a pan with some coconut oil on all sides. Remove the chicken and sauté the onion and peppers until they are tender.  Add the rest of the ingredients to the onions and peppers, mix well. Transfer the chicken and the veggies to an oven safe pan and bake until chicken is cooked through.  

Enjoy this family favorite,

To your best health,

Coach Nancy


Fiesta Chicken or Shrimp

 

Fiesta Chicken or Shrimp
Recipe Type: Main Dishes
Author: Coach Nancy
Ingredients
  • 6-8 ounces chicken breast, cut into thin strips or 3-4 ounces shrimp
  • 3 Tablespoon fresh cilantro
  • 1 cup of spotlight bell peppers, cut into strips
  • ½ cup of onion, sliced
  • 1 clove of garlic
  • 2 Tablespoon lime juice
  • ½ teaspoon low sodium soy sauce
  • Dash of cayenne pepper
  • Dash of black pepper
  • 1 Tablespoon extra virgin olive oil
Instructions
  1. Mix all of the ingredients, except for the olive oil. Allow to marinade for several hours.
  2. Heat a skillet over medium-high heat and add the olive oil once the skillet is hot.
  3. Throw the meat onto the skillet and move around as it cooks over the high heat.
  4. Once the meat is almost done, take the remaining contents of the marinade and throw them into the skillet.
  5. Allow them to cook for a few minutes until hot, but not soggy.
  6. Serve on a platter, and enjoy.
  7. Goes well with [url href=”http://thegratefulplate.org/cauliflower-rice/” target=”_blank”]cauliflower rice[/url].