202. Cilantro Lime Cauli Rice

Cilantro Lime Cauli Rice | Ann Ning Learning How


I know, I know – this is the 4th time I’m posting a cauliflower rice recipe.  Sorry, but cauli rice is THAT good.  I can’t help it.  It’s such a good rice alternative, and since I discovered that I’m able to use my Ninja I know that pulsing it a few times is easy and fast, and breaking a head of cauliflower into florets is good kitchen skill practice.

Plus, this one might not even count as number 4 since this is barely a recipe.  They are just guidelines for making a delicious side.
So this is what you do:
Mix ingredients – use as much cauliflower as you want.  Microwave for 4 minutes.
Phase 1:
  • fresh cauliflower, riced
  • 1 spoonful of coconut oil
  • salt & pepper
Phase 2 (Optional):  add after cooking
  • fresh lime juice
  • chopped cilantro/coriander

You can stop at Phase 1 if you like.  The coconut oil lends a light scent, and if you are from a part of the world that favors coconut-based dishes, e.g. the veggie lemak curry Mommy makes (xoxoxo) , this is wonderful.  If you’re okay with coconut, it would be great with anything.  Seriously, when Mommy made this cauli rice and  veggie lemak one night it was the first time in years I have enjoyed eating curry like that.  Eating curry means eating rice, and usually it’s just a little bit of rice for me.  But this time, I was more liberal in my serving size since it was cauli rice.

If you are going for a Chipotle burrito-bowl kind of effect, just squeeze fresh lime and add chopped cilantro/coriander to the cauli rice after cooking it.  The picture above was a meal Ai Ai made a few nights ago.  Timmy grilled up the chicken and everything was wonderful.   I love Mexican-inspired food and was a regular at the Mexican restaurant that backs up to my church in OR.  They had a beautiful, creamy, foamy fountain of horchata but it was too sweet for me, although I was often tempted to try again, hoping it would be okay “this time.”  It’s like when you buy a pair of uncomfortable shoes, assuming you can will them to be more comfortable.
There is no such remorse with this cauli rice.  Enjoy!
More Mexican-Inspired fare:

191. Stuffed Portabellas [Dairy+Egg Free]

Stuffed Portabellas [Dairy & Egg Free] || Ann Ning Learning How

I have progressed to the point that I can walk and talk at the same time so I’ve spent our last couple of sessions trying to get M(37) to believe that cauliflower rice is a MUST HAVE, and so is cashew cream.  In the interest of furthering my points, I baked up some stuffed portabella mushrooms last night – they are lovely!  Mommy was my consultant and also helped me with the oven since you can’t fit 4 portabellas in a toaster oven.  At least not my toaster oven.   I’m not sure what’s in my panko – that’s what makes the tops all nice and brown – but the rest of this is dairy free and eggless, so if you have any concerns about your panko, forgo it and just sprinkle some almonds on top or something. Aren’t you impressed that I resisted my natural impulse to add Greek yogurt and/or cottage cheese?  The cashew cream does the binding.  I wanted to try a savory version – mine turned out like ranch dressing.  Yum!  And in case you’re like, cashew cream, what?  I’ll likely make sure you know how to make this non-dairy delight on Friday.

Stuffed Portabellas

Cauliflower, Peas & Sun Dried Tomatoes
Dairy and Egg Free
Line a large baking sheet with foil and lightly grease it.  Preheat your oven to 450 – you can do this midway in your preparation. 

Ingredients:

  • 4 Portabella mushrooms
  • 1.5 c peas (defrosted and dried, if frozen)
  • sun dried tomatoes (enough for sprinkling)

for the cauliflower:

  • 2 c cauliflower, riced
  • ¾ +1/8  cashew cream
  • about 1 tbsp “exciting” vinegar
  • dash of garlic powder
  • salt and pepper
  • 1 tbsp panko

for the panko topping:

  • ½ c panko
  • ½ tbsp. coconut oil
  • salt and pepper
  • Old Bay seasoning, for sprinkling on top

Instructions: 

Clean your mushrooms.  (I am purposefully vague here – I’ve heard that you’re supposed to wipe your mushrooms with a clean cloth, but I can’t stand it and insist on washing everything under the faucet.  This might make you cringe if you are a chef.  I apologize.  I am also the girl who thinks manufacturers are largely “just kidding” when they mark a garment as “Dry Clean Only.”)  Scrape the gills out with a spoon.

Mix the savory cashew cream up.  I used Trader Joe’s “muscat champagne” vinegar or something – if you have no “exciting” vinegar like this I would just squirt some Italian dressing in there and call it a day.  If you haven’t figured this out yet, cooking with me is not an exact science.  Mix the cashew cream into the cauliflower.  Add 1 tbsp of panko and mix some more.

Defrost your peas and dry them.  I think spinach would be nice, too – just make sure to squeeze as much water out as you can.  Snip your bag of sun dried tomatoes open – these add a little zip.

Stir the panko, coconut oil, salt and pepper together.  Now you’re ready to stuff!

Place the 4 caps on your baking sheet with the “bowl” up.  Divide the toppings and layer each with peas + tomatoes + cauliflower + panko.  Finish by lightly dusting with Old Bay seasoning.  If you want a non-vegetarian option I think some crab  meat mixed in to the cauliflower would be lovely.  Bake at 450 for 25 minutes.  Keep an eye on them, though – your oven might be different.  They should be nicely browned.  Let them cool slightly and then enjoy your meal.

184. Green Cauliflower Fried “Rice”

Green Cauliflower Fried Rice || Ann Ning Learning How

 

Very early on in my recovery I informed Z (15) that my favorite food is fried rice.  He had asked me in an attempt to distract me from the arduous task at hand – sitting.  He pressed for details – “What kind of fried rice?”

Mommy’s fried rice.”  I said it like, Duh – what other kind of fried rice is worth eating?

 Well, my definition of Mommy’s fried rice has expanded to include cauliflower rice.  I would have added some carrots but we were out of them so this ended up being solely green, and it was delicious!  I have been trying to seek alternative protein sources and eat more vegetable-based meals to be nice to my digestive system and this green cauliflower fried rice fits the bill.  It’s good motor skill practice for me to rip up a head of cauliflower, wash it, and pulse it a few times into “rice,” and it’s yummily satisfying.  As with zucchini noodles, you’re not aiming to fool yourself that this is actual rice or pasta – you’re just enjoying a healthy alternative that’s delicious in its own right.

Green Cauliflower Fried “Rice”

Serves 2 – or 1 now, 1 in the fridge for later

These measurements are flexible.  You can add whatever veggies or meat/tofu you like – just chop everything up into a reasonably small and even size.  As Aunty H says, This is “your hand.”

2 cups cauliflower, riced

2 eggs

1 cup frozen peas

½ cup frozen spinach

dash of white pepper

a few drops of sesame oil

2 splashes of soy sauce

Coconut oil (for frying)

 Heat some coconut oil in your wok or large frying pan.  Whisk the eggs in a bowl and fry them first.  Transfer to a dish to wait while you cook everything else.  Dump the cauliflower into the wok and stir it around.  Add the peas and spinach and stir some more.  When heated, add the egg back in and fry it all up.  Add your dash of white pepper, your drops of sesame oil (I love the fragrance it adds!), and splash your soy sauce twice (or more if you like) in the wok.  Stir well to combine and finish off the frying process.  You’re all done – serve with more soy and chili sauce.

An action shot:

 Cauliflower Fried Rice || Ann Ning Learning How

179. Cauliflower Rice Salsa Bake

Cauliflower Rice & Salsa Bake || Ann Ning Learning How

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)