FROZEN RICED CAULIFLOWER RECIPES RECIPES

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FROZEN RICE CAULIFLOWER RECIPES RECIPES ALL YOU NEE…



FROZEN RICE CAULIFLOWER RECIPES RECIPES All You Nee… image

Whip up a delicious batch of our cauliflower fried rice for your next asian inspired dish!

Provided by Matt Gaedke

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 10

1 head cauliflower
1/2 cup Frozen Peas/Carrots (Use any veggies you like!)
1 tbsp ghee
2 large eggs
1 tbsp Sesame Seeds
2 tsp Sesame Oil
1 tbsp liquid aminos
1/2 cup white onion
1 tbsp minced garlic
salt/pepper

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, FatContent 9.25 g, FiberContent 4.25 g, ProteinContent 7.3 g

FROZEN RICED CAULIFLOWER - DINNERTONIGHT.TAMU.EDU



frozen riced cauliflower - dinnertonight.tamu.edu image

Provided by Dinner Tonight

Yield 12 8 ounce servings

Number Of Ingredients 15

2 cups reduced sodium (fat free vegetable broth)
1 cup carrots (chopped)
1 cup bell pepper (chopped)
10 ounces frozen riced cauliflower
1 cup uncooked quinoa
1 cup low fat Monterey Jack cheese blend
8 ounces no salt added tomato sauce
15 ounces diced tomatoes with green chilis
15 ounces reduced sodium black beans
1 clove garlic (minced)
1 Tablespoon lime juice
1 1/2 Tablespoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon pepper

Steps:

  • Begin by washing your hands and cleaning your counter tops or other surfaces. Rinse produce under cool running water before chopping.
  • Line the slow cooker with a liner bag, if preferred.
  • Chop the vegetables. Measure all ingredients and place in the slow cooker, except the cheese. Stir until fully combined.
  • Cook on high setting for 3 hours or low setting for 5 hours.
  • Sprinkle the cheese on top and cook for 15 minutes more with the lid on the slow cooker.
  • Best served warm.

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