There’s something to be said about cauliflower rice and how I’m very late to the game in realizing how fantastic it is. I vaguely remember buying some from Trader Joe’s a few years ago and attempting to make something edible out of it, but came up short in the end and never looked back.
I made a second attempt a few months ago after seeing what I thought to be the most delicious looking fried rice recipe, only to find out that it was indeed made using cauliflower. I was determined to learn how to work with riced cauliflower, and months later, I still eat this exact dish at least twice a week.
If you follow me on Instagram (which you should be) you’re probably already sick of seeing it, but now’s the chance to make it yourself and understand the #addiction.
PS: if you’re a fan of my spicy chicken & veggie noodle stir-fry, consider this dish its low-carb, younger sister with better hair. It’s literally an identical recipe, except we’re swapping out the noodles for cauli-rice. I turn to this dish whenever I’m craving those flavors, but want to go easy on the carbs. Not only is it delicious, it’s healthy, easy, and will most certainly become a regular in your dinner rotation!
TURMERIC SPICED CHICKEN & VEGGIE CAULIFLOWER RICE
(I literally eat this entire thing by myself for dinner because I’m a savage, but it can easily be split into two portions with something else on the side!)
– 85g riced cauliflower
– 91g grilled chicken breasts, pre-cooked + diced
– 1 frozen steamer bag of asian-style vegetables (i constantly switch this up & will use fresh veggies if I have them on hand)
1 teaspoon sesame oil
1 tablespoon fresh garlic
1 tablespoon fresh ginger
2 tablespoons ground turmeric
3 tablespoons low-sodium soy sauce
1 teaspoon thai chili garlic sauce *optional to add extra heat
3-4 springs fresh green onion, chopped
2-3 handfuls of fresh cilantro leaves
Heat up your oil in a skillet on medium-high heat while steaming your veggies in the microwave for only 1/2 of the time that the directions call for. Carefully cut open the bag as the vegetables will be hot, then add them to your skillet reserving as much of the water/moisture from the bag as possible. We don’t want that liquid to hit the pan. We want the vegetables to crisp up and get a nice char on them. Toss to coat in the oil, and allow vegetables to continue to cook. After about 3-4 minutes, add in your fresh garlic, ginger, green onion, and chicken, then sprinkle on 1 tablespoon ground turmeric followed by 2 tablespoons of soy sauce. Toss everything together and allow the flavors to mend for another 1-2 minutes. Lower heat down to just a medium flame, then toss in your riced cauliflower, using tongs to incorporate all of the ingredients. Allow cauliflower rice to cook for an additional 2-3 minutes. Add in your remaining turmeric (1 tablespoon), soy sauce (3 tablespoons) and thai chili garlic sauce if using, and continue to toss until cauliflower takes on a “fried rice” appearance and has taken on a yellow-ish color from the turmeric. Top off with fresh cilantro leaves and transfer to serving bowls. (or eat it all yourself like I do)
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