Tag Archives: barbecue
The cauliflower is an oft-overlooked vegetable. Cold weather arrives and the culinary spotlight turns to the more “sexy” winter vegetables like kale and butternut squash.
But the humble head of cauliflower is a master of versatility, with its delicate flavor making it a tasty stand-in for higher calorie rice or potatoes. While it certainly won’t fool anyone for the “real thing”, riced cauliflower is a delicious and healthy dish that can, and should, be appreciated for its own taste and texture.
Riced cauliflower has been a staple recipe of mine through several years, diets and lifestyle changes. This shredded cruciferous vegetable has come a long way since I first discovered during my days on the Atkins diet (many moons ago, when I was young and foolish), serving as a side alongside bunless burgers, all the way to taking center stage in today’s dish.
Fried rice traditionally means Asian flavors, but since I had Soy Chorizo on hand, the flavor profile turned a little more…South of the Border. In fact, this entire recipe is really just a suggestion – this is a great recipe to make when you’re cleaning out your fridge. I threw in a cup of pineapple chunks that I had leftover from yesterday’s Pineapple-Walnut Bread and it was fantastic. That can of peas and the few ribs of celery you forgot about will taste just great stir-fried up. If it sounds good, throw it in.
Generally speaking, I don’t eat a lot of processed foods, but I’m a big fan of the 80/20 rule, with whole foods making up the bulk of my diet. If the soy sausage (soysage, if you will) isn’t your thing, feel free to substitute in tempeh, tofu or whatever protein strikes your fancy. Or leave it out completely – you won’t hurt my feelings.
Mexican Cauliflower Rice
2 small heads of cauliflower, grated
6oz. soy chorizo sausage
2 carrots, peeled and diced
2 medium onions, diced
4 cloves garlic, pressed
1 cup pineapple chunks, drained
Onion powder, to taste
Garlic powder, to taste
Gluten-Free Tamari Soy Sauce, to taste
1. Cook the onions, garlic and carrot in a frying pan until onions are just translucent. Add soy sausage and cook to heat through. Set aside.
2. Spray a large frying pan with non-stick spray and add the grated cauliflower. Cook 5-10 minutes, until the cauliflower has cooked down and is slightly translucent. Add tamari soy sauce and spices to taste.
3. Add the cooked vegetables, sausage and pineapple chunks and combine well.
Nutrition per Serving: 189 calories, 7g fat, 29g carbohydrates, 9g protein.