RECIPE FOR FRIED CAULIFLOWER RECIPES
BEST CHICKEN FRIED CAULIFLOWER RECIPE - HOW TO MAKE ...
This might be the least healthy way to prepare cauliflower, but it's most certainly the best.
Provided by Lauren Miyashiro
Categories nut-free vegetarian dinner lunch
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield 2 servings
Number Of Ingredients 9
Steps:
- Make hot honey: In a small bowl, mix together honey and hot sauce. Serve fried cauliflower with hot honey.
CHICKEN CAULIFLOWER "FRIED RICE" RECIPE | KATIE LEE BIEGEL ...
Provided by Katie Lee Biegel
Categories main-dish
Total Time 20 minutes
Cook Time 20 minutes
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Cut the cauliflower into chunks. Working in batches, pulse the cauliflower in a food processor until coarse in texture, like rice. This recipe uses about 4 cups of cauliflower rice. If you have any leftover, save it for another use.
- Heat a wok or large skillet over medium-high heat. Add 1 teaspoon of the canola oil. Add the eggs and quickly scramble. Transfer the eggs to a plate and set aside. Heat the remaining 2 teaspoons canola oil. Add the garlic and ginger and cook, stirring constantly, about 1 minute. Add the peas and carrots, scallions and cauliflower. Stir-fry until the vegetables are tender, about 5 minutes.
- As the vegetables are cooking, whisk the soy sauce and sesame oil together in a small bowl. Stir the sauce and chicken into the cauliflower mixture. Cook an additional minute or 2. Stir the cooked eggs back into the mixture. Serve with hot sauce and additional soy sauce if desired.
Nutrition Facts : Calories 401, FatContent 21 grams, SaturatedFatContent 4 grams, CholesterolContent 175 milligrams, SodiumContent 930 milligrams, CarbohydrateContent 17 grams, FiberContent 5 grams, ProteinContent 39 grams, SugarContent 5 grams
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- 1. Make the Fried Rice: In the bowl of a food processor, pulse the cauliflower until the mixture resembles rice, 2 to 3 minutes. Set aside. 2. In a large skillet, heat the oil over medium heat. Add the scallions, garlic and ginger, and stir-fry until fragrant, about 1 minute. 3. Add the carrots, celery and red bell pepper, and stir-fry until the vegetables are tender, 9 to 11 minutes. 4. Add the cauliflower rice and stir-fry until it begins to turn golden, 3 to 5 minutes more. Stir in the frozen peas and toss well to combine. 5. Add the rice vinegar, soy sauce and Sriracha, and toss to combine. Set aside. 6. Make the Garnishes: In a medium skillet, heat the oil over medium-high heat. Crack the eggs directly into the pan and cook until the whites are set but the yolks are still runny, 3 to 4 minutes. Season each with salt and pepper. 7. To serve, divide the cauliflower rice among four plates and top each with a fried egg. Garnish each plate with 1 tablespoon cilantro, 1 tablespoon scallions and 1 teaspoon sesame seeds. Serve immediately.
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