A couple of days ago, I did something that I almost never do … I cooked dinner ! Not only did I cook dinner, I kept myself halfway organized while I did it and it was delicious, if I do say so myself.
While this is the first time that I have used cauliflower ‘rice’, I have substituted cauliflower before in place of potatoes, once in a potato salad and another time as a twice-baked potato dish. Here is a link to a blog that I wrote a couple years ago about a cauliflower pizza crust that Randy and I tried out. Randy and I were pleasantly surprised at how well these dishes turned out.
My first step was to cut up the veggies. I used carrots, broccoli and mushrooms.
Next, cut up and wash a small head of cauliflower. I cut it into medium sized florets and put those in my food processor.
Using ‘pulse’, process the cauliflower until it resembles rice. It didn’t process evenly and left some larger chunks of cauliflower. It is up to you whether you want to leave those in or not.
Next, make the sauce, which was very, very simple. While the recipe asks for 1/3 cup of soy sauce, I spied a bottle of hoisin sauce in Randy’s cupboard (yes, I was cooking in his kitchen, but I had his permission). I used half soy sauce and half hoisin sauce, for a total of 1/3 cup.
Oh, I almost forgot … add a small splash of sriracha into the sauce. Now, I am not a lover of spicy foods, but sriracha sauce adds (and I am going to sound like a know-it-all chef from The Food Network), a depth of flavor with just a bit of heat. You need to have sriracha sauce in your pantry.
Heat about a tablespoon or so of sesame oil into your pan. I do not have a wok or an electric skillet, so I used a cast iron skillet and it worked just fine.
Apparently, I neglected to take a picture of my chopped up chicken breast. But trust me, I did cut it up all by myself. Place the chicken in the oil.
Because I could, I put in a bit of garlic and ginger in with the chicken.
Toss to mix in the spices and to coat the chicken pieces with oil.
Cook until the chicken is no longer pink, then push the chicken to one side of the skillet.
Add a little more oil (I used canola oil on this step), dump in the veggies and sauté for 3-4 minutes.
Mix the chicken and the veggies together …
… Then, add the cauliflower ‘rice’.
Mix the ‘rice’, chicken and veggies together …
… Pour in the sauce, stir to combine …
… Heat through, about 4-5 more minutes.
Sprinkle with toasted sesame seeds, almonds or cashews and you have one easy and delicious bowl of goodness.
This was such a huge hit with both of us that I am thinking of a way to substitute cauliflower ‘rice’ for the brown rice used in one of Randy’s favorite dishes, chicken atop rice.
Here is the link to the original recipe : 15 Minute Cauliflower Chicken Fried Rice.