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fried cauliflower rice

Fried Cauliflower Rice

fried cauliflower riceCauliflower rice?  Ok, well of course it isn’t rice but for those trying to cut back on carbohydrates, try this recipe.  Local cauliflower is now showing up in the grocery shops and boy do they look good!  Cauliflower rice has been hitting the cyber world for over a year now and all you have to do is google it to see how popular it has become.

  Any way you dress it up, cauliflower rice is delicious even with simple ingredients such as butter, salt and pepper.

Serves 4 as a side

1 head of cauliflower, washed and cut into florets
1 clove of garlic, minced
2 anchovy fillets (packed in oil)
1/2 cup chopped red bell pepper
olive oil
sprinkling of red chili pepper flakes
fish sauce
1 lime, cut in half

In a food processor, add cauliflower florets and pulse until evenly chopped. Remove cauliflower and place on a clean tea towel. Gather up the edges and over the sink, twist and squeeze. You’ll squeeze out a lot of water and you need to get as much out as possible before frying.

Cauliflower CollagePlace anchovy fillets in a frying pan over medium heat with about 2 tablespoons olive oil. Cook anchovies until they dissolve then add chili pepper flakes and garlic. Stir until fragrant and add red bell pepper. spot the anchoviesCook until soft (you may need to add a bit more oil) and then add cauliflower. Stir until combined and heated through.  The cauliflower will absorb any liquid so, if needed, add a bit more olive oil. Season with a splash of fish sauce and juice from half a lime. Stir again making sure the fish sauce and lime juice is distributed. Serve immediately either by itself as a side dish.

The Culinary Chase’s Note:
The flavors in this dish reminds me of Bangkok. Enjoy!

The post Fried Cauliflower Rice appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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