With loads of leftover potatoes after making a spinach and paneer filo pie final week, I wanted to get them used up. I discovered a recipe on-line for a healthy and delicious sounding potato and lentil curry which took care of some more. I exploit the wet chop methodology for ricing my cauliflower. I don’t know if anyone else mentioned it, but it’s even better that the meals processor. I halve the cauliflower, minimize out the core, then put within the florets in to the blender (mine will solely hold one half at a time). Put water excessive until the florets begin to float. Mix at the lowest speed for about 15 sec, after which dump in a colander. Excellent riced cauliflower, washed off and ready to go.
Yes! Go ahead and use your meals processor to rice” a large batch of cauliflower, and then seal portions in freezer-secure luggage while still uncooked. You can also make cauliflower rice at house very straightforward utilizing a meals processor, box grater or knife and a chopping board. Add the oil to a pan over medium warmth. Add the cauliflower rice and your alternative of seasonings, and sauté until it’s cooked and has softened.
Many well being-aware eaters on the lookout for lower-carb alternate options to starchy grain dishes will be delighted to study that “ground” cauliflower is a fantastic substitute in dishes that call for rice or even couscous. And it is simple to make: Simply chop a head of cauliflower into items sufficiently small to fit in a meals processor and pulse till you might have what appears to be like like couscous or very small grains of rice. The combo cooks extra rapidly than rice – simmer for 3 to five minutes in water or vegetable broth, then strain. One cup of boiled cauliflower has solely 30 energy and 2 grams of web carbs (5 grams whole carbs minus three grams of fiber) as in comparison with one cup of brown rice (220 energy and forty grams of web carbs) or couscous (176 energy and 34 grams of net carbs).
Add the eggs and cook, turning a couple of occasions till set; set aside. To rice” the cauliflower, place half of the florets in a food processor and pulse right into a rice-like consistency, 15 to twenty pulses. (Do not over-crowd the cauliflower within the food processor, and do not over-pulse or the florets will get mushy.) Repeat to rice the remaining florets.
Cauliflower rice freezes for up to 3 months and you’ll prepare dinner it from frozen. For the ginger-garlic sauce: Warmth oil in a small frying pan over medium warmth. Add the ginger and garlic and cook, stirring occasionally, till calmly golden, about three minutes. Turn off the warmth, then stir in sesame oil, crimson-pepper flakes and a pinch of salt. Pour over cauliflower rice, toss to combine and serve directly.