If you haven’t been living in a cave these past few months, then you know the new rage of the food world is cauliflower rice. It’s not really rice, it’s just cauliflower minced up finely and sauteed to the texture of rice. It packs a nice nutritious punch without all the carbs of rice, which makes for a very smart substitution.
I love the idea of cauliflower rice, but the reality is that I have a very small kitchen and my appliances are put away in cupboards to make the most of the limited counter-space that I have. Call me lazy, but I don’t want to get all the pieces of my food processor out to chop the cauliflower down into rice-sized pieces and then have to clean said pieces.
But I do love the idea of cauliflower rice.
So I decided to use my favorite chef’s knife and chop up the cauliflower head into small pieces. I don’t have the patience to get it to rice-sized pieces, but it does chop quickly and easily into pieces almost that size.
A quick saute with some carrot, onion, garlic, and ginger then creates the base of the dish. Adding in curry powder and bit of turmeric turns the cauliflower from a dull white to a golden, glowing yellow. Then to add some protein and heft to the meal, I mix in some organic tri-color quinoa. Easy peasy, right?
Oh but I’m not quite done. The absolute essential finish to the dish adds the final flavor punch: a handful of chopped fresh cilantro, a dollop of nonfat Greek yogurt, and a squeeze of fresh lime juice. Oh my deliciousness!
Does Meatless Monday get any better?
- Serves: 2 servings
- Calories: 364.0
- Fat: 12.8
- Saturated fat: 1.2
- Polyunsaturated fat: 3.3
- Monounsaturated fat: 2.9
- Carbohydrates: 55.5
- Sugar: 4.8
- Sodium: 724.4
- Fiber: 12.9
- Protein: 13.0
- Cholesterol: 0.0
- 1 tbsp sesame oil
- 1 large carrot, diced
- ½ onion, diced
- 1 clove garlic, minced
- 1 tbsp peeled, minced fresh ginger root
- pinch of coarse sea salt
- 1 medium (5-6" in diameter) head of cauliflower, diced
- 1 tbsp curry powder
- ½ tsp ground turmeric
- 1 tbsp red curry paste
- ½ cup dry tri-color quinoa, cooked according to package directions
- ¼ cup cilantro
- Heat the oil in a large skillet over medium heat.
- Add the carrot, onion, garlic, and ginger. Stir to coat with the oil. Cook for 5 minutes or until the onions are slightly transparent, stirring occasionally.
- Add in the salt and cauliflower pieces, stirring to combine. Cook for 5 minutes more or until the cauliflower is slightly soft, stirring occasionally to ensure even cooking.
- Mix in the curry powder, turmeric and curry paste. Cook for 2 more minutes.
- Remove from heat and stir in the quinoa and cilantro.
- Serve topped with a dollop of nonfat Greek yogurt and a squeeze of fresh lime juice (optional).