GOLDEN CAULIFLOWER RICE WITH GARDEN VEGETABLES
The next time you need a vegan dish, or a veggie side, try this tasty combination of frozen riced cauliflower, a medley of veggies, and a variety of spices. It contains lots of antioxidants, and not too many carbs! It works as a vegan main dish with the addition of a salad and some naan. It also works as a sub for rice with almost any type of meat. Bonus: Lefties are great, too!
Provided by Bibi
Categories Fruits and Vegetables Vegetables Cauliflower Rice
Time 25m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oil in a 12-inch nonstick skillet over medium heat. Add onion to the hot oil and saute for about 1 minute. Add carrots, green beans, mushrooms, and bell pepper. Cook and stir for 3 to 4 minutes.
- Stir riced cauliflower, garlic, turmeric, paprika, curry powder, salt, and pepper into the skillet. Continue cooking and stirring over medium heat until vegetables reach desired texture, about 5 minutes.
- Serve warm garnished with almonds and parsley.
Nutrition Facts : Calories 89.8 calories, Carbohydrate 7.9 g, Fat 5.8 g, Fiber 3.1 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 52.9 mg, Sugar 1.6 g
VEGGIE CAULIFLOWER FRIED RICE RECIPE BY TASTY
Here's what you need: cauliflower, onion, red bell pepper, green bell pepper, yellow bell pepper, mushroom, salt, pepper, eggs
Provided by Alvin Zhou
Categories Dinner
Yield 3 servings
Number Of Ingredients 9
Steps:
- Remove all leaves and cut the cauliflower into small florets.
- Place the florets in a food processor and blend until they are a rice-like texture. Be careful not to over process or it may turn mushy. Set aside, and drain excess moisture with a towel, if desired.
- In a large saucepan over medium-high heat, cook onions, bell peppers, mushrooms, salt, and pepper until vegetables are tender but not soft.
- Add the cauliflower rice. Cook for about 3-4 minutes until the vegetables are incorporated evenly into the cauliflower.
- Spread the rice towards the edge of the pan, creating a well in the center. Pour the beaten eggs into the well, stirring only the eggs until they are cooked.
- Fold the eggs into the rice.
- Enjoy!
Nutrition Facts : Calories 222 calories, Carbohydrate 29 grams, Fat 7 grams, Fiber 8 grams, Protein 15 grams, Sugar 12 grams
CAULIFLOWER FRITTERS WITH CARROT RAITA AND VEGGIE RICE
Cooking techniques don't have to be complicated. My approach to making yummy meals for my family is all about using and getting the most out of everyday ingredients, such as rice, carrots, yogurt and frozen vegetables. In this recipe, I will show you how to easily make four servings of a satisfying vegetarian meal that's also budget friendly.
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 servings (16 fritters, 4 cups rice, 1 heaping cup raita and 1/2 cup pickled onions)
Number Of Ingredients 26
Steps:
- For the veggie rice: Heat the oil in a small pot over medium-low heat until hot. Add the red onion, salt and pepper; cook, stirring often, until the onion just softens, about 3 minutes. Stir in the tomato paste and garlic and cook, stirring, until the tomato paste caramelizes and turns a deeper red color, about 3 minutes. Next, stir in the rinsed rice. Cook the rice, stirring, until the rice is no longer wet and is fully coated with the tomato paste, about 1 minute. (This step is important to ensure the rice turns an orange color in the end.) Add the vegetable medley and stir to combine. Add 2 cups water and raise the heat to medium high. Bring to a boil then reduce the heat to a simmer. Cover with a tight-fitting lid and simmer for 20 minutes. Remove the lid and serve immediately.
- Meanwhile, make the pickled red onions: Toss the onions with the salt and pepper in a small bowl. Stir in the lemon juice and let sit at least 10 minutes. Season with more salt, if necessary. The onions can be stored in an airtight container in the refrigerator for up to 2 days.
- For the raita: Stir together all the ingredients in a medium bowl. Refrigerate in an airtight container until ready to serve, for up to 3 days.
- For the cauliflower fritters: Microwave the cauliflower on high in a microwave-safe bowl until tender enough to mash, about 6 minutes.
- Season the cauliflower with the coriander, 1 teaspoon salt and a few grinds pepper. Mash with the back of a fork until the cauliflower breaks down into pea-size pieces. Add the carrot and sprinkle with the flour; stir until evenly combined. Add the egg and mix together until just combined.
- Heat the oil in a 10-inch cast-iron skillet or high-sided sauté pan until you just start to see ripples in the oil. Line a baking sheet with paper towels.
- Add heaping tablespoonfuls of the fritter batter into the hot oil, working in batches to avoid overcrowding the skillet; you should have about 16 fritters total. Cook until golden brown and crispy, about 3 minutes per side. Remove to the prepared baking sheet and season with salt.
- Serve four fritters per plate with the rice, raita and pickled red onions.
CAULIFLOWER FRITTERS
These cauliflower fritters are easy to make and a different way to have cauliflower. So delicious and tasty. I've made these a number of times for my family and friends.
Provided by BETTYCOOK
Categories Fruits and Vegetables Vegetables Cauliflower Fried
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Process cauliflower in a food processor finely minced; transfer to a large bowl.
- Stir flour, eggs, baking powder, and Italian dressing mix into cauliflower.
- Heat enough olive oil to cover the bottom of a frying pan over medium heat.
- Drop heaping tablespoons of cauliflower mixture into the hot oil; fry until golden brown, about 3 minutes per side.
Nutrition Facts : Calories 129.3 calories, Carbohydrate 15.3 g, Cholesterol 107.9 mg, Fat 4.9 g, Fiber 2.8 g, Protein 6.7 g, SaturatedFat 1.2 g, Sodium 682.2 mg, Sugar 4.3 g
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