FOOD

Cauliflower Rice 4 Ways

With irresistible combinations like kimchi, tabbouleh, poké and chicken, cauliflower rice never tasted so good.

FOOD

Cauliflower Rice 4 Ways

With irresistible combinations like kimchi, tabbouleh, poké and chicken, cauliflower rice never tasted so good.

Ingredients

  • 2 teaspoons olive oil
  • 1/2 yellow onion, diced
  • 1 (12-ounce bag) frozen riced cauliflower (or 2 cups fresh riced cauliflower)
  • 2 cups frozen broccoli, thawed and roughly chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 2 cups diced chicken, pre-cooked (e.g., rotisserie chicken)
  • 1/2 cup sour cream
  • 2 cups shredded cheddar cheese, divided

Steps

  1. Preheat oven to 350 degrees.
  2. Meanwhile, on the stovetop, heat the oil in a wide skillet and cook the onion until starting to brown, about 7 minutes. Add the cauliflower rice and continue cooking until cauliflower is also golden, about 7 more minutes. Add the broccoli and seasonings and cook until heated through.
  3. Transfer to a bowl and stir in chicken, sour cream and 1 1/2 cups of the cheese.
  4. Transfer to a greased 8 by 8-inch baking dish, cover with foil and bake for 25 minutes.
  5. Remove foil, add remaining half cup of cheese and bake for another 10 minutes or until top is bubbling and golden.

Ingredients

  • 1 (12-ounce) bag frozen riced cauliflower (or 2 cups fresh riced cauliflower)
  • 1 teaspoon plus 1 tablespoon rice wine, divided
  • 2 teaspoons rice vinegar, divided
  • 1/4 cup sesame seeds
  • 2 tablespoons soy sauce
  • 1 tablespoon grated ginger
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon honey
  • 1 pound ahi tuna or sushi-grade salmon, cut into 1/2-inch cubes
  • 3 small radishes, thinly sliced
  • 2 Persian cucumbers, diced
  • 2 scallions, white and green parts, thinly sliced
  • 1 avocado, pitted, peeled and sliced
  • 4 teaspoons black sesame seeds
  • 1 package wasabi-flavored toasted nori sheets, crumbled, for garnish (optional)

Steps

  1. In a large skillet set over medium heat, add the cauliflower rice. Cook until it has released liquid and the liquid starts to evaporate, about 10 minutes. Add rice wine and 1 teaspoon rice vinegar and cook until the pan is nearly dry again. Turn off the heat and stir in sesame seeds. Set aside.
  2. In a large bowl, whisk together soy sauce, remaining rice vinegar and rice wine, ginger, sesame oil and honey. Cover cubed tuna in half the dressing, reserving some to drizzle on the bowls.
  3. To assemble the bowls, add 1/2 cup cauliflower sushi rice and top with cucumber, radish slices, scallions and a spoonful of poké. Garnish with avocado, black sesame seeds and wasabi nori crumble.

Ingredients

  • 1/4 cup plus 1 tablespoon olive oil, divided
  • 1 (12-ounce bag) frozen riced cauliflower (or 2 cups fresh riced cauliflower)
  • 1 small white onion, finely diced and soaked in water for about 10 minutes and drained
  • 1 cup parsley leaves, packed, finely chopped
  • 1 cup cilantro leaves, packed, finely chopped
  • 1/2 cup dill sprigs, packed, finely chopped
  • 1/4 cup mint leaves, packed, finely chopped
  • 1 pound campari tomatoes, chopped
  • 6 Persian cucumbers, diced
  • 1/4 cup lemon juice
  • 1/2 cup sesame seeds
  • 1 teaspoon salt

Steps

  1. In a large skillet set over medium heat, heat 1 tablespoon olive oil. Add cauliflower rice and cook until starting to dry out, about 10 to 15 minutes.
  2. Transfer to a large bowl and stir in onions, parsley, cilantro, dill, mint, tomatoes and cucumbers. Dress with lemon juice, remaining 1/4 cup olive oil, sesame seeds and salt; toss to serve.

Ingredients

  • 2 tablespoons toasted sesame oil, divided
  • 1/2 yellow onion, diced
  • 1 (12-ounce) bag frozen riced cauliflower (or 2 cups fresh riced cauliflower)
  • 1 cup drained kimchi, liquid reserved, finely chopped
  • 2 tablespoons reserved kimchi juice
  • 1 tablespoon soy sauce
  • 4 eggs
  • 2 scallions, white and green parts, sliced
  • 1/4 cup cilantro leaves, loosely packed, torn
  • 4 teaspoons sesame seeds

Steps

  1. Heat 1 tablespoon sesame oil in a large skillet. Add onion and cook until golden. Once the onion is golden, add the cauliflower rice and cook until it's also golden and browning.
  2. Deglaze the pan with the reserved kimchi juice and scrape up any browned bits. Add the kimchi and cook the moisture off. Season with soy sauce and transfer the cauliflower rice to four bowls.
  3. In the same pan, fry eggs in 1 tablespoon of sesame oil. Top the cauliflower rice with with fried eggs, scallions, cilantro and sesame seeds.