KETO CAULIFLOWER FRIED RICE - JUST LIKE TAKEOUT! - KETOCONNECT
Whip up a delicious batch of our cauliflower fried rice for your next asian inspired dish!
Provided by Matt Gaedke
Categories Side Dish
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Break cauliflower into small pieces and place in processor.
- Pulse until desired "rice" consistency.
- Heat a skillet over medium-high heat and add ghee.
- Place pulsed "rice" into pan and flatten out over entire surface. Allow to cook through for 10 minutes (cauliflower should brown/get crispy).
- Stir rice and add onion, garlic, peas and carrots, and season with salt and pepper.
- Continue to cook and stir over medium-high heat for 5 minutes.
- Push "rice" to one side of pan, grease the empty half and crack two eggs into pan.
- Combine eggs and "rice" until eggs are cooked through.
- Add soy sauce and sesame oil and combine well.
- Turn off heat and garnish with sesame seeds. Serve warm and enjoy!
Nutrition Facts : Calories 153.25 kcal, CarbohydrateContent 12 g, ProteinContent 7.3 g, FatContent 9.25 g, FiberContent 4.25 g, ServingSize 1 serving
CAULIFLOWER SOUP RECIPE | BBC GOOD FOOD
Throw together this comforting and creamy cauliflower soup for lunch or a light supper. It's perfect topped with parsley and served with crusty bread
Provided by Esther Clark
Categories Lunch, Soup, Supper
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield Serves 4-6
Number Of Ingredients 10
Steps:
- Heat the oven to 220C/200C fan/gas 7. Toss the cauliflower florets in a roasting tin with 1 tbsp olive oil, the cumin and the thyme. Roast for 15 mins or until golden and tender. Discard the thyme.
- Heat the remaining oil in a saucepan with the onion and celery and fry over a medium heat for 10 mins or until softened. Add the garlic and cook for 1 min. Stir through most of the cauliflower, reserving some to top the soup with later. Add 750ml of the stock to the pan and bring to a simmer. Cook for 10 mins.
- Blitz the soup until smooth using a hand blender or food processor. Stir through the cream and season to taste. Add extra stock if you like your soup a little thinner. Ladle into bowls and top with the parsley, reserved cauliflower and an extra drizzle of olive oil.
Nutrition Facts : Calories 176 calories, FatContent 8 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 14 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 6 grams fiber, ProteinContent 8 grams protein, SodiumContent 0.4 milligram of sodium
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