CAULIFLOWER RICE CHICKEN BAKE RECIPE BY TASTY
Here's what you need: cauliflower rice, broccoli floret, chicken, shredded mozzarella cheese, shredded cheddar cheese, garlic powder, onion powder, salt, fresh parsley
Provided by Kahnita Wilkerson
Categories Dinner
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix together the cauliflower rice, broccoli, chicken, mozzarella, ½ cup cheddar, the garlic powder, onion powder, and salt until well combined.
- Transfer the mixture to a baking dish and cover with aluminum foil. Bake for 40 minutes.
- Uncover the pan and top with the remaining ½ cup cheddar cheese. Bake for 10 minutes more, until the cheese is melted.
- Let cool for 5-10 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 194 calories, Carbohydrate 9 grams, Fat 8 grams, Fiber 3 grams, Protein 21 grams, Sugar 2 grams
SESAME CHICKEN CAULIFLOWER FRIED RICE RECIPE BY TASTY
Here's what you need: cauliflower, chicken breast, peas, carrot, soy sauce, black pepper, eggs, sesame seed
Provided by Alvin Zhou
Categories Dinner
Yield 3 servings
Number Of Ingredients 8
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 the chicken until no pink is showing.
- Add the peas, carrots, soy sauce, and black pepper.
- Stir until most of the liquid has reduced, then add the cauliflower rice. Cook for about 3-4 minutes until the vegetables and chicken 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, then mix in the sesame seeds.
- Enjoy!
Nutrition Facts : Calories 318 calories, Carbohydrate 23 grams, Fat 12 grams, Fiber 8 grams, Protein 31 grams, Sugar 7 grams
TERIYAKI CHICKEN CAULIFLOWER RICE BOWL RECIPE BY TASTY
Here's what you need: reduced sodium soy sauce, maple syrup, garlic, ginger, cornstarch, freshly ground black pepper, broccoli floret, cauliflower florets, boneless, skinless chicken breast, salt, ground black pepper, olive oil, green onion, red cabbage, carrot, toasted white sesame seeds
Provided by Joey Firoben
Categories Lunch
Yield 1 serving
Number Of Ingredients 16
Steps:
- In a bowl, add the soy sauce, maple syrup, garlic, ginger, cornstarch, and black pepper, and whisk until well combined.
- Microwave broccoli on high for 1 minute.
- Add the cauliflower to a food processor and pulse until it is the size of rice.
- On a cutting board, season chicken breast with salt and pepper.
- Heat olive oil in a large pan or wok over high heat. Once the oil begins to shimmer, add the chicken and cook until browned on both sides, about 2 minutes.
- Add the teriyaki sauce and bring to a simmer.
- Add ¼ cup (35 g) green onions, red cabbage, and carrots, and cook for 30 seconds.
- Add cauliflower and cook, stirring constantly, for 1 minute. Add broccoli and remove from heat.
- Top with sesame seeds and remaining green onions.
- Enjoy!
Nutrition Facts : Calories 644 calories, Carbohydrate 55 grams, Fat 22 grams, Fiber 20 grams, Protein 63 grams, Sugar 21 grams
GARLICKY CHICKEN WITH JEWELED CAULIFLOWER RICE RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, Gourmet Garden™ Garlic Stir-In Paste, Gourmet Garden™ Jalapeño Stir-In Paste, kosher salt, McCormick ground turmeric, lemon, olive oil, cauliflower, olive oil, medium yellow onion, McCormick ground cardamom, McCormick ground coriander, McCormick ground cumin, McCormick Ground Cinnamon, kosher salt, pomegranate seeds, pistachio, dried apricot, pine nuts, scallions
Provided by Gourmet Garden
Categories Dinner
Yield 2 servings
Number Of Ingredients 20
Steps:
- Make the garlicky chicken: In a large bowl, toss the chicken with the Gourmet Garden™ Garlic Stir-In Paste, Gourmet Garden™ Jalapeño Stir-In Paste, a generous sprinkle of salt, turmeric, and lemon zest until well coated. Let sit in the refrigerator for 30 minutes.
- Meanwhile, prep the cauliflower rice: Cut the cauliflower into quarters. Grate each quarter on the large holes of a box grater over a large bowl, stopping short of the core. The cauliflower should be broken down into small pieces the size of rice grains.
- Once the chicken has marinated, heat the olive oil in a 10-inch cast iron skillet over medium-high heat. Add the chicken in an even layer and sear on all sides, until cooked through, 7-8 minutes total. Remove from the pan and set aside.
- Make the cauliflower rice: Heat the olive oil in a wide nonstick skillet over medium-low heat. Add the onion and cook, stirring occasionally, until softened and translucent, 5-7 minutes. Add the cardamom, coriander, cumin, and cinnamon. Let the spices sizzle for 1 minute, until fragrant. Season with salt.
- Increase the heat to high and add the cauliflower rice. Stir to combine, then cook, stirring occasionally, for 6-7 minutes, until the cauliflower rice is tender and lightly browned in places. Remove the pan from the heat.
- Stir in the pomegranate seeds, pistachios, dried apricots, pine nuts, and scallions. Taste for seasoning and add more salt if necessary.
- Serve the chicken over the cauliflower rice and garnish with more pomegranate seeds and scallions.
- Enjoy!
Nutrition Facts : Calories 888 calories, Carbohydrate 53 grams, Fat 50 grams, Fiber 15 grams, Protein 69 grams, Sugar 24 grams
GARLIC ASIAGO CAULIFLOWER RICE
The garlic seasoning and Asiago really pack a punch, making this five-ingredient low-carb side dish a real weeknight winner. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Using a food processor fitted with the steel blade, or a box grater, finely shred cauliflower (there should be about 6 cups). In a large cast-iron or other heavy skillet, heat butter, oil and seasoning blend over medium-high heat. When butter is melted, stir in cauliflower, working in batches if necessary. Cook, uncovered, until tender, 10-15 minutes, stirring occasionally (there should be about 4 cups cauliflower "rice"). Add cheese; stir until well combined.
Nutrition Facts : Calories 112 calories, Fat 9g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 103mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
ORANGE CAULIFLOWER "CHICKEN" RECIPE BY TASTY
Fool your meaty friends with this delicious vegetarian spin on a takeout classic. Made with cauliflower, this orange "chicken" recipe will have you speechless. Bake right before serving for the best results.
Provided by Chris Rosa
Categories Dinner
Time 40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 450˚F (230°C). Line a baking sheet with parchment paper and grease with nonstick spray.
- In a medium bowl, whisk together the non-dairy milk, flour, and salt.
- One at a time, dip each cauliflower floret in the batter to coat, letting any excess batter drip off. Arrange the battered cauliflower on the prepared baking sheet, making sure they aren't touching one another. Lightly spray with cooking spray.
- Bake for 30-35 minutes, until the coating is crispy and beginning to brown.
- While the cauliflower is baking, make the sauce: Heat the canola oil in a medium skillet over medium heat. When the oil is shimmering, add the garlic, ginger, and red pepper flakes. Cook for 2-3 minutes, until fragrant, stirring frequently to prevent burning.
- Add the orange juice, brown sugar, vinegar, and soy sauce. Cook for 2-3 minutes, until the brown sugar is dissolved and the mixture begins to simmer.
- In a small bowl, stir together the cornstarch and cold water with a fork.
- Add the slurry to the sauce, stirring to combine. Simmer for another 2 minutes, until the sauce thickens. Mix in the sesame oil, then transfer the sauce to a large bowl.
- Toss the hot cauliflower florets in the sauce until well coated.
- Serve the cauliflower over rice and garnish with the scallions.
- Enjoy!
Nutrition Facts : Calories 469 calories, Carbohydrate 90 grams, Fat 6 grams, Fiber 6 grams, Protein 12 grams, Sugar 23 grams
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