I am always making some sort of dish with riced cauliflower. I know Trader Joe’s has it back in stock now (so popular it disappeared quick and they couldn’t keep up with demand), but we don’t have a TJ’s conveniently close to us so for the most part I buy Green Giant Cauliflower Bits from Super Target. The only ingredient is cauliflower, and they seem to have a steady supply of it. Each time I go I buy 3-4 bags. Cauli is one of the most versatile vegetables out there and full of nutrients.
One of the simplest things you can do with it is steam it, mash it and add whatever ingredients you choose for a “mashed potato” texture and varying flavors. The Green Giant bags can be steamed right in the microwave if you want in about 4 minutes. I recently made a garlic and gouda cauli mash, and then added ham to the leftovers the next day and it was like a creamy ham and cheese casserole!
Garlic and Gouda Cauli Mash
1 pkg Green Giant Cauli bits (or TJs riced cauli)
1 sprig fresh rosemary
1 tsp garlic powder
1/4 cup dry aged Gouda (we call it crunchy gouda)
Salt and pepper
Steam cauli bits in the microwave for about 5 minutes, remove and mash in a bowl. Add rosemary leaves, garlic powder, gouda and generously season with salt and pepper. Continue mashing until all ingredients are incorporated. Feel free to microwave again if the gouda isn’t melting quite enough.
I only recently learned about harissa, and I’m thinking its better late than never because it is jam packed full of flavor from fresh ingredients. It can be made many different ways, spicy, as a paste, sauce, etc. but the kind I use is a mild Moroccan red pepper sauce, the brand is Mina. I actually found it at Target and was curious so I bought some – amazing!
I had a bag of riced cauliflower that needed to be used so I decided to make a new cauli fried rice recipe with what I had on hand, the result is a new recipe I’ll be making again and again. Warm, comforting, and important for me super low-glycemic! Little impact on blood sugar is a major win.
Harissa Garlic Cauli Fried Rice
1 bag of riced cauliflower
1 large red onion, diced
3 TBSP minced garlic
Fresh ground black pepper
Crushed red pepper
1/2 cup black olives, halved
1/4 cup harissa sauce
I started with a drizzle of avocado oil in a large saute pan, adding the diced red onion, minced garlic, sea salt, black pepper and crushed red pepper. I let the onion and garlic cook down until the onions were transparent, then added a dash of coconut aminos (gluten free soy sauce alternative) and the bag of riced cauliflower. I continued stirring to incorporate the moisture into the cauliflower so it’d start to “fry” a little bit – feel free to add additional avocado oil for the frying aspect being careful not to add too much or you’ll have an oily mess. I let all of the ingredients cook for about 20 minutes stirring constantly and then added the black olives and harissa sauce. I cooked about five minutes more just to distribute heat to the olives but preventing mushiness.
I ate two bowls with coconut aminos sprinkled on them – very flavorful and filling. Harissa, my NEW FAVORITE!
Saturday, I was craving a salad (that’s a thing), so I got my lettuce out, put it in a bowl and thought I saw something funny. Although the lettuce appeared just fine, it had a light gray mold on it. I tossed it, and was sad.
Then I was inspired to still make a cold salad with vegetables on hand. What I ended up with was fabulous, and, incredibly easy. I’m always looking for veggie change-ups.
Chilled Cauliflower Salad
1 head or medium bag of frozen cauliflower, steamed
1/2 can of fresh cured green olives
1/2 cup loosely chopped flat leaf parsley
1/4 cup diced white onion
1 cup halved cherry tomatoes
1/4 diced orange bell pepper
1/4 cup garlic feta cheese (totally optional, had some that needed to be used, but otherwise wouldn’t have added dairy)
Light dusting of garlic powder
Drizzle of olive oil
Mix everything up and serve 🙂 I just ate the leftovers for lunch and it tastes even better!
I get in a slump, where I eat tons of salads. I love them, and I’m fine with it, but I don’t think my stomach is fine with raw vegetables all the time. So I’m in that area right now where I’m forcing myself to eat more cooked vegetables, and change it up. It helps that it’s Fall, too. I kind of forget how yummy celery is. Just crisp, clean and crunchy. I bought some, and it sat in the fridge for a while, then I decided to use it all up and make some random veggie dish. Here’s what I ended up with (I’m also on a mustard kick lately-so many options!).
Balsamic Honey Mustard Vegetables
1 bunch celery
3 cups cauliflower
1 red onion, loosely chopped into chunks
Whole garlic cloves
I brought a pot of water to boiling on the stove, and salted/peppered it. Then I added the celery and garlic since they’re more firm. I kept everything boiling, then added the onion and cauliflower. Once everything was cooked, but not mushy, I strained it. I tossed it in some organic honey mustard and a drizzle of balsamic vinegar, with an additional season of salt and pepper. So good. Sorry for the crappy pictures.
Last night, I found myself in the kitchen from 5:50 when I got home from work, until 9pm I am having to force myself to make the time to do this, because it makes me happy, and fuels my health and well-being. I’m realizing, it also does wonders for my mental health. I’ve been playing around with different filters on our camera too-so fun!
Anyway, I ended up with a fabulous dinner: Steamed cauliflower, Tomato Olive Avocado Smash and Lemon Parsley Eggs!
Tomato Olive Avocado Smash
1 cup cherry tomatoes
1/2 small can of sliced black olives
Juice of 1/2 a lemon
Drizzle of olive oil
Lemon Parsley Eggs
2 eggs (or however many you want)
Fresh lemon juice
I broke two eggs in a small saute pan, and let them cook over medium heat with a loose lid over top. When they were getting close to being done, I squeezed fresh lemon juice in the pan. HOLY SHMOLY. So good. I will be adding lemon to eggs more often for sure. Then I plated them and sprinkled parsley on top.