CAULIFLOWER POWER CHICKEN RECIPES
CHICKEN AND CAULIFLOWER RICE SOUP RECIPE - BETTYCROCKER.C…
Sometimes you need the comfort and healing power of chicken noodle soup but could do without the noodles. For those times, there’s this herby and aromatic soup featuring fresh ginger, jalapeño, green onion, basil and cilantro, and made complete with tender chunks of chicken thighs and a rich chicken broth. In place of noodles, this soup features cauliflower rice—find it in the freezer section of your grocery store. This cruciferous vegetable does double duty here by making a satisfying textural substitute for the rice or noodles you might normally add to your chicken soup, while also adding some healthful benefits—cauliflower is loaded with nutrients, fiber, vitamins and potassium. The final twist in this soup recipe is the tablespoon of soy sauce stirred in at the end for extra savory flavor that’ll have you coming back for a second bowl! So next time you need to heal your body or soul, do it with the help of this non-traditional but just-as-soothing chicken soup!
Provided by Betty Crocker Kitchens
Total Time 1 hours 0 minutes
Prep Time 25 minutes
Yield 4
Number Of Ingredients 18
Steps:
- In 5-quart Dutch oven, heat 2 teaspoons of the vegetable oil over medium-high heat. Toss chicken with sesame oil, 1/4 teaspoon of the salt and the black pepper. Add chicken to Dutch oven; cook 6 to 8 minutes, stirring once, until chicken is browned. Using slotted spoon, transfer mixture to bowl; cover to keep warm.
- Reduce heat to medium. Add remaining 2 teaspoons oil to Dutch oven. Add mushrooms and remaining 1/4 teaspoon salt; cook 4 to 5 minutes, stirring occasionally, until mushrooms are tender and starting to brown. Add white parts of onion, gingerroot, garlic, chopped jalapeño and carrots to Dutch oven; cook over medium heat 2 to 3 minutes, stirring frequently, until vegetables are starting to soften and are fragrant.
- Stir in broth; heat to boiling. Stir in chicken and cauliflower; return to boiling. Reduce heat; simmer uncovered 6 to 8 minutes, stirring occasionally, until cauliflower is tender. Stir in soy sauce and green parts of onion; divide among serving bowls.
- Garnish with basil and cilantro.
Nutrition Facts : Calories 290 , CarbohydrateContent 10 g, CholesterolContent 135 mg, FatContent 0 , FiberContent 3 g, ProteinContent 34 g, SaturatedFatContent 3 g, ServingSize 2 Cups, SodiumContent 1150 mg, SugarContent 4 g, TransFatContent 0 g
INSTANT POT CREAM OF CAULIFLOWER RECIPE - RACHAEL R…
This cream of cauliflower soup from cookbook "The Lighter Step-By-Step Instant Pot Cookbook" Is easy, tasty + HEALTHY.
Provided by Jeffrey Eisner
Number Of Ingredients 17
Steps:
- Combine the broth, cauliflower florets, and garlic in the Instant Pot
- Secure the lid, move the valve to the sealing position, then hit Manual or Pressure Cook on High Pressure for 5 minutes
- Quick release when done
- Using tongs, transfer half of the cauliflower to a bowl
- Use a fork to break the cauliflower into bite-size pieces (it will be very tender) and let rest
- Add the seasoned salt, pepper, garlic powder, and Italian seasoning to the pot
- Use an immersion blender to puree the soup right in the pot
- Stir in the ghee (if using), milk, chives (if using), and Parmesan (if using)
- Add the reserved cauliflower and serve, topped with more chives, if desired
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- Add the reserved cauliflower and serve, topped with more chives, if desired
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