Veggie Bomb Cauliflower Fried Rice

cauliflower-fried-riceHello there! Happy Tuesday! Thanksgiving is just 2 days away and my brain has been buzzing on all of the different kinds of things that I can whip up and bring to the holiday gathering. I love this time of year with all of the different festive events, decorations and extra family and friends time.

With these specific times of year making my creative thoughts flow extra strong, I seem to get more interesting with recipes I’ve been making for some time in my queue. A couple weeks ago, I jazzed up my Cauliflower Fried Rice recipe. It’s a great alternative to your typical fried rice dish, with white or brown rice (or another rice of your choice). It allows the dish to be lower in carbohydrates, fits into a Paleo regimen if that’s your gig, your grain-free, or you just don’t like rice 😀 LOL!

Like I said, I’ve been making this recipe for a long time now, and it is on the recipe circuit everywhere with fellow health, wellness, clean-eating foodie bloggers, however the other night I amped up the recipe, and created it into a veggie bombastic cauli rice, and I HAD to share (although not really Thanksgiving-y 😀 ). This can be a a side dish or a main dish. You can also make it NON-vegetarian and NON-vegan, if you like, by adding a protein of your choice, ideally the protein being already cooked, however. Check it out!

Ingredients:

  • ½ large head of Cauliflower – made into a rice consistency in a food processor
    • From the above process, it should make about 2 cups Cauliflower “Rice”
  • 1 tablespoon Coconut Oil
  • ½ cup Carrots, chopped
  • ½ Yellow Onion, chopped
  • 2 tablespoons Green Onion, chopped
  • 6 White Mushrooms, sliced
  • ½ cup Green Beans, snipped into smaller pieces (string, fresh)
  • ½ cup Broccoli, snipped into small florets
  • 1 Garlic Clove, minced
  • 1 whole Egg
  • Tamari (gluten-free), to taste OR Coconut Aminos
  • Sea Salt, to taste
  • Black Pepper, to taste

NOTE: To create cauliflower “rice” – take head of cauliflower, chop roughly into florets, place in food processor and pulse until it takes on a rice consistency:

cauliflower-fried

Directions:

  1. In a large skillet, sauté the garlic and onion in coconut oil, over medium heat
  2. Add in the carrots and a tiny splash of water to prevent sticking, and cook for 3 minutes
  3. Add the mushrooms, green beans and broccoli, and cook for another 2 minutes
  4. Add the green onion and egg, which will start to cook quickly
  5. Add in the cauliflower rice, along with a splash of tamari or coconut aminos, salt and pepper
  6. Stir to combine and heat through, about 3-5 minutes
  7. Adjust the seasonings to taste, then serve

**Putting a TWIST on the DISH:

Print Recipe: veggie-bomb-cauliflower-fried-rice

 

Enjoy!

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Creamy Curry Cauliflower Soup (Vegan)

Creamy Curry Cauliflower Soup (Vegan)I. Love. Soup. There, I said it. I am not ashamed of this. I am fascinated with all of the kinds of recipes that can be conjured up into wonderful goodness in that Le Creuset soup pot. You can make cream-of soups, chunkie soups, detoxifying soups – the list can go on. I ESPECIALLY love those creamy, cozy, nourishing soups. This afternoon, as my hubby and I were toying with ideas of what to make for college football game day snackies and eventually dinner, we thought a delicious, creamy, curry soup utilizing cauliflower sounded like an appetizing option. Yes, a creamy, curry, cauliflower (say that three times, why don’t ya) soup was what I was going to aim for come dinnertime. I made something similar some time ago, which was pretty good, but this one I concocted was an absolute winner, if I may say so myself ;-). It was very simple to whip up, can act as the main event or be a nice little side dish.  Cauliflower is in season from August to December, so it is a delightful addition to the menu as we creep on into Fall. Try it out!

  • 2 tablespoons Coconut Oil
  • 2 medium Yellow Onions, thinly sliced
  • ½ teaspoon Sea Salt, plus more to season
  • 4 Garlic Cloves, finely chopped
  • 1 large head of Cauliflower (about 2 pounds), trimmed and cut into florets
  • 4 ½ cups Vegetable Broth
  • ½ teaspoon Ground Coriander
  • 1 teaspoon Turmeric Powder
  • 1 ½ teaspoon Curry Powder
  • 1 ¼ teaspoon Cumin
  • ½ teaspoon Red Pepper Flakes
  • 1 cup Coconut Milk
  • Black Pepper, to season

Heat oil in a large pot over medium heat until melted and coating the bottom. Cook the onions and ¼ teaspoon salt until onions are soft and translucent, about 9 minutes. Reduce heat to low, add garlic and cook for 2 additional minutes. Add cauliflower, vegetable broth, coriander, turmeric, curry, cumin, red pepper flakes and remaining ¼ teaspoon salt. Bring to a boil over medium-high heat, then reduce the heat to low and cover. Simmer until cauliflower is fork-tender, about 15-17 minutes.Creamy Curry Cauliflower mixPour the mixture into a Vitamix, food processor (in batches), OR high-powered blender, and add the coconut milk. Purée until smooth, adjust any of the seasons if need be to taste, mix again if so, and then return the soup to the pot. (Alternatively, use an immersion blender to purée the soup right in the pot.) Again, taste and add more salt, pepper or spices if you’d like. **NOTE** If you want to make it slightly thinner, just add splashes of more vegetable broth.

PRINT RECIPE: Creamy Curry Cauliflower Soup (Vegan)

Who would have thought Cauliflower was so fabulous…

Because of its beneficial effects on numerous aspects of health, cauliflower can easily be described as a superfood. It helps fight cancer, boosts heart health, it’s an anti-inflammatory, it’s rich in vitamins and minerals, it boosts brain health, it supports detoxification, has digestive benefits, and has plenty of antioxidants and phytonutrients. Read more at http://articles.mercola.com/sites/articles/archive/2014/02/22/cauliflower-health-benefits.aspx 

Yummy in my tummy 😉

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