If eating rice ever makes you feel kind of blergh, but you still totally love the experience of eating it, cauliflower rice might be your new best friend.
I discovered this crazy trick several years ago when I cut most grains out of my diet to see the impact it would have on my health. (As it turned out, it was pretty beneficial for a short time and helped realign my big mess of a system). I've since added grains back in (properly prepared, rinsed, soaked, sprouted when possible grains for optimal digestion), but it's always fun to come back to an old recipe that was so helpful in my original chapter of food adventures. Kind of like revisiting an old friend!
I recently reviewed the Choosing Raw cookbook by Gena Hamshaw, which is a great resource for raw/nearly-raw eating. She included one recipe that was a lot like a dish I used to make when I was just out of university, and I was inspired to revamp and include it here. So many of the folks I work with are looking to swap out refined grain foods like rice, pasta and bread for something more nutrient-rich and fiber-ful. Cauliflower is a great option!
It's packed with Vitamin C, Vitamin K and folate, and has a nice starchy structure that makes it a great replacement for carby foods like rice.
Ricing cauliflower is super easy: chop it into florets, as though you intend to steam it. Drop it in the food processor. Pulse 3-6 times (depending on the strength of your food processor) until the cauliflower turns into 'snow' (similar to the process used in this pizza crust recipe here).
Then, you'll make [un]fried rice as you normally would, using some deliciously whole ingredients and a super sassy ginger-y sauce. Side note: anything with miso in it is a good idea. Always. Fermented, living, umami-tastic and traditional... a good call all around. For more ways I like to incorporate miso in the kitchen, see these posts.
The apartment I lived in in my last year of university was close to some excellent Asian markets: I used to run there on Saturday mornings and load up on mushrooms, strange green veggies and weird looking roots -- all before I even really understood what they were doing for my body or why they were beneficial. I just loved the taste and loved playing in the kitchen of our teeny little basement apartment. This was also the year I discovered sesame oil, so this recipe in particular takes me back to a time of thesis-writing, late-night library work and drinking wine on Ikea furniture while the people upstairs had a party. Good times. Try it and let me know if you have similar flashbacks.
Make your ginger miso sauce first by blending everything in a blender until smooth. Set aside.
Heat your oil. Sautee up the garlic and yellow onion until softened, then add green onion.
Add mushrooms and sautee 2-3 minutes more until warmed through and a little soft.
Toss in your cauliflower rice and stir continuously for about 3 minutes, until cauliflower is cooked.
Pour your sauce over the top and stir to coat all of your yummy veggies. Reserve a little sauce for serving if you wish.
After another 2 minutes, remove from the stove and serve.
This is especially yummy with extra sesame seeds sprinkled on top, but you can add whatever else you like. Check out this quinoa fried rice recipe for other add-in ideas like tempeh, or perhaps throw in some roasted sweet potato. Really, anything from this Veggie Centric No Recipe Needed post would be yummy. This is a great thing to make in a batch and have handy for the week. I also like to keep extra uncooked cauliflower rice on hand in case I decided to throw it into another meal. Blend once, eat all week. Yum.
Enjoy, you crafty quick-dinner-making superhero. Are your neighbors partying, too? They must be excited about your cauliflower rice. ;)
- 2 cups riced cauliflower
- 2 green onions, sliced
- 1 clove garlic
- 1 cup mushrooms, preferably shiitake, sliced
- 1/2 yellow onion, diced
- 1 tsp sesame oil
- 2" fresh ginger
- 2 tbsp maple syrup
- 1 tbsp miso
- 1/2 tsp tamari
- 1/2 tsp tahini
- Make your ginger miso sauce first by blending everything in a blender until smooth. Set aside.
- Heat your oil. Sautee up the garlic and yellow onion until softened, then add green onion.
- Add mushrooms and sautee 2-3 minutes more until warmed through and a little soft.
- Toss in your cauliflower rice and stir continuously for about 3 minutes, until cauliflower is cooked.
- Pour your sauce over the top and stir to coat all of your yummy veggies. Reserve a little sauce for serving if you wish.
- After another 2 minutes, remove from the stove and serve.