Coconut Cauliflower Rice Stir Fry

Girl Gone Paleo? Hell nooooooooo! 

If you read this blog regularly, you know I've got all kinds of healthy recipes in my repertoire. As white rice does not agree with my belly, it's one of the top ingredients that I avoid. I have turned to cauliflower 'rice' as my substitute.  If you don't know, white rice is processed, refined and stripped of the outermost and innermost layers of grain, removing most of the fiber, nutrients, and proteins. White rice digests rapidly in your body, creating increased insulin levels, increased fat storage, and will add to your waistline over time.  Furthermore, white rice offers a low level of satiety. 

So you'll eat it, but won't feel very full, and then eat some more with the end result of a guaranteed fat Buddha belly.

It has to be one of the worst feelings EVER for a foodie. So turning to cauliflower "rice" and has been a total game changer for me. Cauliflower 'rice' is cauliflower that has been processed (in a food processor) or grated until it looks like traditional white rice. #Winning!!!  It's a white food you can feel good about eating that can help your waistline shrink for bikini season... which is just around the corner.

Take my advice and try this healthy, low carb, gluten free substitute that will keep your belly feeling warm and full (in a good way!), until that time comes to sport shorts and flips-flops. 

Coconut Cauliflower "Rice"

ingredients 

1 Tablespoon of organic coconut oil 

2 garlic cloves, minced 

1 head of small cauliflower 

1/2 small sweet onion, sliced 

Kosher salt and fresh ground pepper

preparation

Rinse cauliflower and pat dry. Using a cheese grater, grate the cauliflower to a coarse texture (approximately the size of rice grains) 

or use a food processor to pulse the cauliflower to desired rice-like texture. 

Heat the coconut oil in a skillet over medium heat. Sauté the onion and garlic for 3–4 minutes, or until the onion soft and translucent. Add in the cauliflower rice and continue to sauté for 4–5 minutes. Season with salt and pepper, transfer to a bowl, cover and set aside to keep warm. 

Cauliflower "Rice" Stir Fry 

ingredients 

Cauliflower 'Rice' 

1 Tablespoon of coconut oil 

1/2 small sweet onion, slice

2 garlic cloves, minced

1 Tablespoon fresh ginger, peeled and grated 

1/2 head of broccoli, cut into florets

1 carrot, julienned

1/2 red pepper, julienned

3-4 bok choy,  ends trimmed and sliced 

Juice of 1/2 lemon 

1/2 teaspoon of green onion, sliced (optional) 

preparation

Wipe pan clean from making cauliflower 'rice', and heat remaining tablespoon of coconut oil over medium high. add the reaming onion and cook stirring until soft and translucent. Add the garlic and ginger and cook for about 1 minute. Add the broccoli florets, carrot, bell pepper and bok choy, cook and stir until tender for about 5 minutes. Season to taste with salt and fresh ground pepper. Remove from heat and squeeze fresh lemon juice.  

Top cauliflower 'rice' with the stir fry mixture. Sprinkle with green onions or garnish of choice and serve. Enjoy! 

Stephanie Izard's Roasted Cauliflower

 Stephanie Izard shared this recipe with her guests at the Macy's Culinary Council cooking demo last week.  It is actually an amazing dish featured on the menu at her vastly popular restaurant Girl and The Goat.  The recipe consists mainly of roasted cauliflower, mint, pine nuts and pickled peppers.  The pickled peppers are so good that after the demonstration I ran over to Little Goat and bought them (they come in a mason jar and cost only $5).  Later this week, I plan to get the ingredients and pickle the peppers myself. This is a delicious and filling meal that is perfect for Meat Free Monday. I would recommend it as a main if you are a vegetarian or gluten-free, or as a great side dish for you carnivores. Enjoy! 

and my retake in my kitchen.....

 Stephanie Izard's Roasted Cauliflower 

ingredients 

2 Tablespoons Canola Oil (I used Grape seed Oil) 

1 head cauliflower, quartered, outer leaves and core removed and cut into 1/4 inch slices

2 teaspoons salt

3 Tablespoons Crunch Butter (see Recipe), At room temperature

1/4 cup mint, torn into pieces, plus 1 tablespoon set aside

1/4 cup pin nuts, toasted, plus 1 tablespoon set aside 

1/2 cup Parmesan,grated plus 1 tablespoon set aside 

1/3 pickled peppers (see recipe) 

preparation 

Heat oil in a large skillet. Add cauliflower and cook over high heat until caramelized and soft, 6 minutes. 

Season with salt and cook an additional 2-3 minutes. Add crunch butter. When melted toss in the mint, pine nuts, and Parmesan. Cook an additional 2 minutes. Plate in a bowl and sprinkle with additional mint, pine nuts, and Parmesan. 

Yields 4 servings

Crunch Butter 

ingredients 

5 ounces butter, room temperature

2 garlic cloves, minced

2 Tablespoons Parmesan cheese, grated

6 Tablespoons Panko bread crumbs

preparation 

In a bowl, mash the butter until softened with a fork (or potato masher). Add the remaining ingredients and mix until fully incorporated. 

Yield 1 1/2 cups

Pickled Peppers 

ingredients 

2 cups champagne vinegar 

4 Tablespoons salt 

3/4 cup sugar

3 banana peppers, seeds removed, sliced into thin rings on a mandolin

3 Hungarian peppers, seeds removed, sliced into thin rings on a mandolin 

preparation 

In a pot, bring vinegar, salt and sugar to a boil. While still hot, pour the pickling liquid over the peppers. Let cool to room temperature, keeping the peppers submerged in the liquid. When cool, cover and refrigerate. 

Chef note: in the restaurant we use a Crumber to remove all of the seeds from the peppers to ensure that we keep them whole and not pierce the flesh. You can use a long spoon or a paring knife. Yields 1 quart. 

Recipes compliments of Stephanie Izard 

Macys.com/culinarycouncil