A Grain-Free answer when Carbs are calling
It’s good to be home! One of the things I miss most when I travel is home cooking. I realize that many people don’t enjoy cooking as much as I do and, in fact, it’s one of the reasons they like to go away: so they don’t have to cook! I don’t always look forward to cooking, but I like the way I feel after I’ve eaten well….it’s what gets me into the kitchen many days. Although I ate incredibly well while at Kripalu (a yoga and health retreat), I indulged in a bit more grains than usual and found myself back home craving more of the same! This recipe for cauliflower rice is a perfect antidote to that “I think I need some carbs” yearning. Your brain will think it’s a carb fest indulgence while this dish is low on the glycemic index so your waistline and sugar levels with thank you. Although cauli rice technically is carb-laden…..all veggies are…..it’s a grain free carb and therefore isn’t as heavy or potentially tummy irritating.
Using cauliflower in place of grains is such a smart idea. You can either use the side of a box grater or a food processor to turn the cauliflower into rice sized pieces or even smaller to mimic cous cous or quinoa to substitute into your favorite recipes. It’s a simple substitute that lessens the calories of your dish and adds so much nutrition
Another thing I like about Cauli-Rice is that it has a neutral flavor…meaning, it will take on whatever flavor you want it to have. It is important to keep in mind that when you work with cauli-rice because you will need more flavor enhancers than you would imagine. Don’t be alarmed by the ratio of garlic and ginger in this recipe. It’s needed for flavor, and provides an antioxidant boost at the same time! Another win!
I used asparagus in this recipe but you can throw in any veggies you have on hand, or you know your family will enjoy. I’ve made this before with frozen edamame or peas, chopped carrots and mushrooms.
- 1 Tablespoon olive oil
- 1 bunch asparagus
- ½ cauliflower
- 6 scallions
- 2 Tablespoons minced ginger
- 6 cloves garlic, pressed
- ¼ cup cilantro
- ¼ cup parsley
- 1 Tablespoon toasted sesame oil **
- 1 Tablespoon Tamari **
- 1/2 teaspoon red pepper flakes
- 1 Tablespoon sesame seeds **
- To make this recipe Passover friendly: replace the tamari with 1 teaspoon salt. omit the toasted sesame oil and the sesame seeds.
- Prepare vegetables: Trim asparagus into 1” sections. Cut Cauliflower into sections and place in food processor. Pulse until it’s small and becomes grain like in appearance. Thinly slice scallions, mince ginger and put garlic through press. Roughly chop the cilantro and parsley.
- Heat olive oil oil over medium high heat. Add asparagus and cook tossing gently for about 3 minutes, or until they begin to turn bright green.
- Add ginger, scallions, red pepper flakes and cook for 2 minutes, tossing occasionally. Add the garlic and toss constantly for 1 minute.
- Swirl in toasted sesame oil and cauliflower and toss as you cook for 1 minute. Swirl in the tamari and continue to toss and cook until cauliflower is heated through.
- Stir in the cilantro, parsley and sesame seeds. When herbs have begun to wilt, turn heat off and taste for seasoning. Add additional tamari if needed. Garnish with additional scallions and serve warm or at room temperature.
Amount Per Serving Calories 103Total Fat 6gCarbohydrates 5gProtein 2g