I have long been fascinated by this whole cauliflower-rice, zucchini pasta thing that everyone seems to know about and a subject that JLSS has clearly been withholding from me. >:/. J/K <3. But then again, I do live under a bit of a rock. But the time has come…I have made zucchini pasta in the past few weeks, and I used the Ninja (with Mommy’s help) for the first time a few days ago. I was like, Sigh…Oh how I’ve missed you. In my pre-Vitamix days (my old life in my apartment) I used my Ninja 24/7 and made EVERYTHING – tabouleh (although that was a bit of an accident), banana ice cream, scones, pastry dough (baked goods were all whole wheat). I used to drizzle my cold water (to make the pastry “bind”) through the spout in the pitcher. Now I’m not coordinated enough to do that. But happily, ricing cauliflower does not require coordination. I just tore the cauliflower up (I had about 3/4 of a head in the fridge), washed it, dumped it in the pitcher, and pulsed it. I had almost twice what I needed so I put the rest in the freezer. We had leftover rice in the fridge, so I put a bit of that in, too for texture. I ate this as a side dish with a salmon burger patty, but I actually like it better as a soft taco filling. I used a low carb, ww tortilla, filled it w the caulirice salsa bake, and shmeared it with a tiny bit of salsa and low fat sour cream. As a meatless meal, this was wonderful!!
Cauliflower, Rice & Salsa Bake
Preheat oven to 350, Grease a large baking dish (sorry, I forgot to measure),Serves about 4
3 c cauliflower, riced and uncooked
1/4 c precooked rice (I used leftovers in the fridge – I’m sure you could just add more veggies as a sub)
1/2 c kale (frozen, thawed)
1/4 c corn (frozen, thawed)
For the Sauce:
1/8 c low fat sour cream
1/4 Greek yogurt (plain)
1/4 -1/2 c shredded cheese (e.g. part skim mozzarella) plus more for sprinkling
1/8 c salsa (bottled)
Instructions: Mix the sauce in a measuring cup or small/med bowl. Pour over other ingredients and combine well in a large bowl. Transfer to your baking dish, sprinkle more cheese on top, bake at 350 for around 25 minutes or until browned and bubbly on top.
Another Veggie Delight – or you can add rotisserie chicken! (This is “Mexican” Lasagna, tortillas = noodles)