Is cauliflower the new kale? Well, maybe. Paleo and low carb dieters are turning to cauliflower to make everything from low-carb pizza “crust” to fried “rice.”
Danielle Walker, author of “Against All Grain: Delectable Paleo Recipes to Eat Well & Feel Great,” battled her autoimmune disease by becoming an expert at cavewoman cuisine. Her recipes are grain-free, dairy-free and gluten-free cooking–and delicious!
Love fried rice but hate the excess calories? Try this healthy, low-calorie version tonight!
Makes 4 servings
296 calories per serving
• 1 tablespoon expeller-pressed coconut oil
• 1 pound boneless skinless chicken thighs, trimmed of fat
• 1 teaspoon freshly grated ginger
• 1 teaspoon minced garlic
• 1/2 teaspoon sea salt
• 3/4 cup carrots, diced
• 2 scallions, chopped (white and green parts)
• 4 cups cauliflower florets
• 1/4 cup coconut aminos
• 2 teaspoons toasted sesame oil
• 2 eggs, beaten
1. Heat half of the oil in a wok or large skillet over medium-high heat.
2. Slice chicken into thin strips, then pan-fry them until cooked through, about 6 minutes.
3. Meanwhile, place the cauliflower florets in a food processor fitted with a grating attachment and process until grated into rice grains. Alternatively, grate the cauliflower with a cheese grater. Pick out any large fragments that didn’t get grated.
4. Remove the chicken and wipe the pan clean with a paper towel. Return it to the heat.
5. Add the remaining oil to the pan then add the carrots, scallions, garlic, salt and ginger, and sauté for 5 minutes.
6. Add riced cauliflower and continue cooking for 5-7 minutes, until onions are translucent.
7. Add the coconut aminos, sesame oil and the cooked chicken. Cover and cook for 5 minutes, until the cauliflower is tender and the liquid has been absorbed.
8. Move the rice to one side of the pan and pour in the eggs. Stir constantly to scramble, then mix them into the rice and serve.
Poundless Pad Thai Recipe
Makes 3 servings
393 calories per serving
• 2 medium zucchinis
• 2 large carrots
• 2 green onions, chopped
• 1 cup shredded purple cabbage
• 1 cup cauliflower florets (May use broccoli, if preferred)
• 1 cup bean sprouts
• 1 tablespoon sesame oil
• 1/2 cup fresh coriander or cilantro
• Optional: crushed peanuts
• 1/4 cup tahini
• 1/4 cup almond butter (or cashew butter, or blend of both)
• 2 tablespoons lime juice
• 1/4 cup coconut aminos
• 3 tablespoons coconut palm sugar, or coconut crystals
• 1/2 teaspoon minced garlic
• 1 teaspoon grated ginger root
1. Use a spiralizer or mandolin to create noodles from the carrot and zucchini. Place them in a large mixing bowl and set aside.
2. In a separate bowl, whisk sauce ingredients. Sauce will be thick, but will thin out after mixed with vegetables.
3. In a sauté pan, heat oil. Once hot, sauté cabbage, cauliflower and bean sprouts. When close to being done, add carrot and zucchini noodles to pan. Stir and cook until “noodles” are slightly heated through.
4. Pour sauce over mixture and toss until all combined. Garnish with coriander or cilantro and crushed peanuts.