Happy Mon­day everyone!

Hope you all enjoyed a won­der­ful week­end. I tried to hang in there last night and watch the Oscars in its entirety, but sleep seemed to be a much bet­ter choice. I found it to be Bor­ing, with a cap­i­tal B. But that’s just my opin­ion, anyway.…

I did have the chance over the week­end to cook a bit and I espe­cially tried out a few really cool recipe ideas using cau­li­flower in place of rice. Huh? Yep, that’s right, grated cau­li­flower (in a food proces­sor or hand grater) steamed in water or broth for just a few min­utes takes on the same char­ac­ter­is­tics as steamed rice, minus the carbs and calo­ries. Amazing!

My first dish was a spin on fried rice and quite hon­estly, this really rocked! I grated about half a head of cau­li­flower in the food proces­sor, fit­ted with the s blade. You want it to be the size of lit­tle peas but be care­ful not to puree it. I placed a huge bed of it under­neath my grilled salmon and was very happy with the results. I know you will be too!

Cau­li­flower Fried “Rice”

Ingredients:

¹⁄₂ head cau­li­flower, grated

¹⁄₂ cup water, chicken or veg­etable broth (I used chicken broth)

1 Tbsp olive oil

¹⁄₂ onion, thinly sliced

2 gar­lic cloves, minced

1 – 2 Tbsp fresh gin­ger, grated (I used 2)

2 cups broc­coli slaw (you could just use napa, green or red cabbage)

¹⁄₂ can sliced water chestnuts

2 green onions, chopped

1 Tbsp chili gar­lic sauce

2 Tbsp oys­ter, soy or tamari sauce (I used oyster)

1 egg.

1 tsp sesame oil

sesame seeds and fresh corian­der, to garnish

In a skil­let over medium low heat, saute onion, gar­lic and gin­ger in oil until fragrant.

Add broc­coli slaw and cook until softened.

Increase heat to medium, and add cau­li­flower. Com­bine well. Add oys­ter and chili sauce and cook until cau­li­flower becomes tender.

Add water chest­nuts and green onions. Stir well.

Remove from heat and crack egg over top of mix­ture. Stir well to incor­po­rate. Add sesame oil, sesame seeds and coriander.

I also dab­bled with a cau­li­flower pizza crust which was to say the least, inter­est­ing. Not that it wasn’t tasty, but it in no way resem­bled a pizza crust. That being said, I used it as a wrap for both an egg white/​veggie omelet and roast turkey and avo­cado. Delicious!

Here’s what I did.…

¹⁄₂ head cau­li­flower, grated

1 egg, beaten

1 Tbsp chia or flax seed, ground

1Tbsp fresh dill, chopped

1 Tbsp nutri­tional yeast or Parme­san cheese

salt and pepper

Pre­heat oven to 450 degrees.

Com­bine ingre­di­ents well.

Pour mix­ture onto well greased (veg­etable spray) parchment-​lined pan.

Bake for about 15 min­utes, flip and con­tinue bak­ing for another 5 minutes.

Enjoy as a wrap or pizza crust!