A new fad offers a healthy alternative to starchy foods
Dave Garrett
Shereen Pavlides鈥� saut茅s mushrooms with green onions and pancetta.
Dave Garrett
Trim the head of cauliflower into florets to process them into 鈥渞ice.鈥�
Dave Garrett
Shereen Pavlides prepares the cauliflower.
Dave Garrett
Stir-Fry Cauliflower Breakfast Rice
Dave Garrett
Also in the dish are fresh mushrooms.
Shereen Pavlides
The head of cauliflower after it has been turned into 鈥渞ice鈥�.
Shereen Pavlides
Stir-Fry Cauliflower Breakfast Rice
I鈥檓 not usually into food trends, but this current one is geared to vegetables (you know I love vegetables), so I had to see what all the fuss was about.
Since I try to limit my carbs throughout the day, when I heard of this new imitation rice fad, I had to explore. It蘑菇视频 genius 鈥� cauliflower prepared with a technique that tricks you, producing a similar shape and texture to rice, yet healthier.
You can also prepare broccoli florets the same way or transform zucchini and broccoli stems into noodles, a different craze we鈥檒l chat about another time. That one needs special equipment to create it, unlike the broccoli and cauliflower rice, which reshapes much easier with a food processor or a box grater.
I鈥檓 sure you鈥檝e seen this already prepared and sold at your supermarket, and certainly if you need a sous chef to help get lunch, dinner or even breakfast on the table faster, go for it. Or if you鈥檇 rather save a little money and do it yourself, I鈥檒l show you how.
On this week蘑菇视频 episode of Cook This!, I鈥檓 showing you how to cook faux cauliflower rice in minutes, making for an awesome stir-fry tossed with more of your favorite vegetables.
Choose a variety of veggies for color and texture and make different cuts for a cohesive dish. Adding shrimp or chicken is ideal for a satisfying lunch or dinner, but incorporating eggs and bacon as a breakfast twist is amazing.
I call my simple creation to start your day Stir-fry Cauliflower Breakfast Rice. Stir-fry for breakfast? Why not? I add a deconstructed omelette, using shiitake mushrooms, pancetta (Italian bacon) and eggs to the stir-fry for a delicious new twist.
When cooking, don鈥檛 overcrowd the wok or skillet. That can cause the cauliflower rice to steam, since it contains some natural moisture as opposed to rice.
Working in batches ensures a light browning, creating caramelization, building a nutty flavor reminiscent of rice. As you stir-fry the cauliflower rice, let it sit a few moments at a time to create a sear (make sure your wok or skillet is already hot first), then stir-fry for even cooking, coating all of the delicious flavors you added. It will absorb the ingredients you cooked it with, more so than rice, making it even more flavorful than a basic stir-fry.
You don鈥檛 have to love cauliflower to welcome this dish. My husband, Andreas, thought he was eating regular white rice until I told him it was cauliflower. Certainly, I don鈥檛 feel it蘑菇视频 exactly like rice, but it蘑菇视频 not entirely like cauliflower, either. Serve it to your family without telling them and see if they notice a difference.
I think this trend may stick around for a bit 鈥� it蘑菇视频 easy to cook, low-carb, healthy and tastes so good.
Stir-fry Cauliflower Breakfast Rice
Prep: 25 minutes
Cook: 15 minutes
Serves: 2 to 3.
陆 of a medium cauliflower head (about 1 pound) 鈥� cored, rinsed, dried well
3 tablespoons peanut oil 鈥� divided
4 ounces (1 cup) diced pancetta
6 ounces shiitake mushrooms, stems removed, caps wiped cleaned, sliced
3 green onions, sliced, white and green parts separated
Kosher salt
Fresh finely ground black pepper
4 garlic cloves, minced
1陆 tablespoons peeled, minced ginger
2 large eggs, room temperature, whisked
2 teaspoons sesame oil
1 teaspoon sesame seeds
Trim the cauliflower into florets and place into a food processor fitted with the steel blade attachment. Puree until finely chopped, resembling rice (this happens quickly).
If any large pieces remain, remove the cauliflower rice to a large bowl and continue pureeing the large pieces, until finely chopped into rice. (Yields: about 3 cups)
(Note: Can also grate the florets over the large holes of a box grater.)
Heat 2 tablespoons oil in a wok or 12-inch nonstick frying pan over medium-high heat. When the oil is heated, add pancetta and saut茅 until lightly browned, about 2 minutes. Add the mushrooms and the white parts of the green onions. Season with 陆 teaspoon salt and 录 teaspoon pepper.
Stir fry periodically until pancetta is crisp and the mushrooms are tender, about 6 minutes. Add half of the garlic and ginger and saut茅 until fragrant, about 30 seconds. Remove pancetta mushroom mixture to a large bowl.
Return wok or frying pan to medium-high. Add remaining oil. When the oil is heated, add the remaining garlic and ginger and saut茅 until fragrant, about 15 seconds.
Add the 3 cups cauliflower rice and season with 戮 teaspoon salt and 录 teaspoon pepper. Stir-fry until tender crisp, about 2 minutes. Clear a hole in the center of the wok or pan, drizzle a little more oil and add eggs.
Season the eggs with 录 teaspoon salt and stir-fry within the hollowed-out center of the wok or pan until the eggs are partially scrambled, about 30 seconds.
Stir-fry and combine the cauliflower and eggs together until the eggs are cooked well done, about 1 minute. Return the pancetta mushroom mixture and stir-fry to warm through and combine the flavors with the cauliflower, about 1 minute. Remove to a medium serving platter. Drizzle sesame oil over the cauliflower rice. Garnish with sesame seeds and the green parts of the green onions. Serve family style.