Cauliflower rice is a staple side dish in my kitchen that takes the place of grain-based rice dishes. It is just as it sounds—cauliflower shredded into little “rice” pieces and served just as you would serve traditional rice. It’s fantastic for losing weight and increasing the fiber content of your diet, and it’s easy to get used to once you’ve stuck with it for a month or so.
I like to think of cauliflower rice as a blank canvas on which to bestow whatever flavors marry well with my main dish. In this recipe, we use an orange dressing to lend sweet and spicy flavor. Feel free to add any veggies, herbs, spices, or even a couple of eggs to your cauliflower rice.
2 tablespoons fruit-only orange marmalade
1 tablespoon pickled sweet cherry peppers, minced
1 tablespoon pickled sweet cherry pepper juice
1 tablespoon apple cider vinegar
2 teaspoons coconut aminos
1 teaspoon bottled chili garlic sauce (no sugar added)
1 head cauliflower, stemmed and cut into florets
1 teaspoon toasted sesame oil
1 cup carrot, diced
1 head broccoli, cut into florets
½ cup chicken broth
½ cup dry toasted sliced almonds
Using a food processor with the grating blade, grate all of the cauliflower.
In a large skillet, heat the sesame oil over medium heat. Add the garlic and cook until golden, about 3 minutes, being careful not to let it burn. Add the onion and carrot and cook until tender, about 12 minutes. Mix in the cauliflower, broccoli, and chicken broth. Cover the pan and decrease the heat to low. Cook for 10 minutes, stirring occasionally.
Remove the lid and mix in the Sweet and Spicy Orange Dressing. Cook, uncovered, for another 3 minutes. Stir in the sliced almonds and serve hot.
Calories: 87
Fat: 4g
Carbohydrates: 11g
Sodium: 138mg
Fiber: 6g
Protein: 6g
Sugar: 6g