Cauliflower, The Great
Cauliflower, it’s everywhere, isn’t it? Cauliflower Pizza Crusts, Cauliflower wings, and of course, cauliflower rice. It all started with low-carb, vegan and gluten free eaters looking for a good sub, and finding the white florets of the cauliflower to be a vegetable that works. Mild enough to stand in for flour or white rice, sturdy enough to act like a chicken wing, and ferry tasty sauces to your waiting mouth.
Cauliflower Biryani-More Veggies!
Biryani is a traditional rice dish from India, so I’m taking a great deal of license here. What I love about this dish is that it’s spiced and adorned with great flavors that remind you of rice. It’s all veggies. If you are one of the vast majority of people who don’t eat enough vegetables, try this. It’s so savory, balanced and colorful that you will never miss the rice.
How to Cook Cauliflower Rice
I’ve tried steaming, boiling, etc, and I really like sauteing best. The cauliflower contains plenty of liquid, so adding more can make it soggy, or lead to wringing the cooked cauliflower out in a time-consuming process. Instead, high heat and a little oil help you to concentrate the liquids and lightly brown the “grains” in the pan.
One of the great bonuses of Indian spicing is that the craveable flavors come from such curative spices. Turmeric is a superstar, with anti-inflammatory effects. Fresh ginger is a digestive aid and has immune system boosting abilities. Chilies are packed with Vitamin C and help rasie your metabloic rate a bit. Add the many nutrients from all the vegetables in this dish, and you are really caring for your body at the same time you enjoy a sensational meal.
Biryani Cauliflower “Rice”
- 1 tablespoon avocado oil
- 1/2 cup chopped onions
- 1 tablespoon chopped ginger
- 2 medium red jalapenos seeded and chopped
- 2 cups cauliflower "rice" 1 small cauliflower
- 1 large carrot diced
- 1/2 teaspoon salt
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1 tablespoon raw palm sugar
- 1/2 cup shelled edamame, thawed
- 1 tablespoon fresh lemon juice
- fresh cilantro leaves for topping
- Prep all the vegetables-for instructions on making cauliflower rice, read the above.In a large skillet, warm the avocado oil over medium-high heat. Add the onions and stir, cooking until they start to soften.
- Add the ginger and chiles and stir, then add the cauliflower and carrot and stir. Cook over medium heat until the cauliflower softens and is lightly browned.
- Sprinkle with salt, cumin, turmeric and palm sugar, and stir. Stir in the edamame and lemon juice and stir until heated through.
- Transfer to a serving bowl and sprinkle with cilantro. Serve hot, or cool, transfer to a storage container and refrigerate for up to 4 days.