a choice, not a substitution
What do you do with Cauliflower?! (I only knew of how to eat it raw by dipping it in ranch dressing).
Our neighbor informed me otherwise, & shared his recipe— it’s so good I have to share w/ you!
(Hence this impromptu foodie post)- because it was THAT good.
(Please excuse the lesser quality photos taken straight from my smartphone!)
If you are looking for a healthy way to get some good nutrients into your body, then you’re looking at the right veggie.
Cauliflower is great, yes because of the low calories, (an entire large head only 140 cals!!!) but more importantly it has amazing health benefits:
-boosts heart health
-high in vitamins and minerals
-boosts brain health
-Antioxidants and Phytonutrients Galore
read more about the the amazing health benefits just by eating cauliflower HERE
So like I mentioned, an large head of cauliflower as seen above is 140 calories. One small palm size serving of rice is 150 calories. I don’t know about you, but I love eating rice with my shrimp stirfry, or my korean galbi, or any spicy or sweet marinated meat.
Let’s keep things real. I am not going to tell you that cauliflower “rice” tastes like white sticky glutenous rice. It doesn’t. I’m Asian, and I LOVE my white rice, it goes perfectly with lots of meals. I didn’t make this rice, because I wanted to skip on calories, but because of its nutritional value. You can’t pretend this tastes like rice or think of it as a substitution, you have to think of it as a choice.
I can eat rice if I want it won’t effect by body in any way, but I wanted to offer my body and my family’s body’s something more.
A good one too! This tastes AMAZING! My girls gobbled it up. They hate veggies. My youngest said, this is the best “bap” (Korean for rice) ever, “umma” (Korean for mommy) If you do want to compare with rice, you can get the same almost more volume of a very filling food to eat with you meat etc. And the best part is- it tastes SO good. It does have a rice like texture, it is flavorful, and savory with the help of ginger, garlic, salt, pepper, green onion, and mushroom. I added some red pepper to mine, and dashed with siracha sauce (as you can see) because I love spicy.
This is so easy and very self explanatory. All you need is your veggies and a food processor
One large head of cauliflower (makes 8 adult servings)
2 green onions
1 cup of mushrooms of your choice
2 tablespoons of minced garlic
1 tablespoon of minced ginger
salt and pepper
I start by just chopping up the cauliflower by itself in my food processor. I don’t pulverize it, but press blend and stop it when it reaches this rice like texture and consistency.
then get your green onions mushrooms and mince them too
add it to the cauliflower (plus your minced ginger and garlic)
add just a little bit of olive oil, and start sautéing for 5 mins. I like to add egg just like my stirfry rice.
Add 2-3 tablespoons of soy sauce after the egg is cooked. I also added red pepper powder to mine only for a little kick
Season with salt and pepper to your taste bud’s desire- you’re done!
For the kid’s I actually baked it in the oven. (This is even healthier and just as tasty!) Spread as much as you want on a cookie tray, and bake at 400 for 8 mins. Flip it all over then bake for another 8 mins.
I stored the remaining servings (8 adult servings is a lot of cauliflower!!) for next time! If baking, just bake, if stir-frying, thaw then stir-fry! Tip- I lay them all flat for good freezing storage.
Enjoy with your fave marinated meats, you could even add shrimp or seafood to this after the egg if you want!
The options are just limitless!
It tasted heavenly with a little spicy Korean side dish kimchi (spicy over fermented pickled cabbage).
Bon Appétit !