February 12, 2014 § Leave a comment
Last week, I posted a photo of my “delicious, healthy mess” of a dinner on Facebook, and several people were interested in the recipe. Well, here it is, except this time, I think it’s a little bit prettier. (That could be because I haven’t added three huge dollops of guacamole and mashed it all together… yet.)
I’m talking about cauliflower rice burrito bowls! Cauliflower is kind of underrated, in my opinion. Because it doesn’t have a strong taste on its own, it’s perfect for using in a dish like this. Now, I don’t want to pretend that cauliflower “rice” tastes like actual rice. It doesn’t. It tastes like cauliflower. But on those occasions when you want to go heavy on the veggies, and lighter on carbs, this cauliflower rice works perfectly.
Cauliflower Rice Burrito Bowls with Guacamole and Pico de Gallo
Recipe slightly adapted from The Roasted Root
What you need:
For the cauliflower rice–
- 2 tablespoons olive oil
- 1 head of cauliflower, washed, stems removed, and grated
- 1 lime, juiced
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- dash of cayenne pepper
- dash of sea salt and black pepper
For the guacamole–
- 3 ripe avocados
- 1 package seasoning mix or your own seasoning blend
- 1 tablespoon lime juice
For the pico de gallo–
- 3 Roma tomatoes, seeded and diced
- 1 small white onion, diced
- 1 lime, juiced
- 1 cup fresh chopped cilantro
- sea salt and pepper, to taste
To complete the bowls–
- 1 14-oz can of garbanzo beans, rinsed and drained
- 1 C corn (can use frozen or canned)
- Optional toppings, such as fresh cilantro, cheese, sour cream, etc.
What to do:
I made my guacamole and pico de gallo first, then let both chill in the fridge while I cooked my cauliflower rice.
To make your guacamole, halve and pit your avocados. Scoop the flesh into a small bowl and mash well, with a fork or potato masher. Add your seasoning, per your preference. I sometimes use the McCormick Mild Guacamole packet. After you blend the avocado and seasoning well, add a tablespoon of fresh lime juice.
To make your pico de gallo, begin by seeding and dicing the Roma tomatoes. Peel and dice the white onion. Put both the tomatoes and onion in a small bowl. Add the juice of 1 lime, plus 1 cup of fresh chopped cilantro. Blend well, then season to taste with sea salt and black pepper.
Now–to make our cauliflower rice!
Rinse your head of cauliflower. Remove the greens and stem. Grate the florets, either in a food processor or by hand. I only have a small cheese grater, so that’s what I used! I suggest grating the cauliflower over a cookie sheet to catch the small pieces.
Once the cauliflower is grated, heat a large skillet over medium high heat and add two tablespoons olive oil. Once the skillet is warm, add your grated cauliflower, the juice of one lime, and your seasonings. Cook the rice over medium high heat for 15-20 minutes, stirring frequently. Cook until the cauliflower becomes soft and browned. Taste, and add more sea salt and pepper as needed.
Your “rice” will look something like this:
Now, it’s time to prep the rest of the ingredients for our bowls! Rinse and drain your can of garbanzo beans, and warm the beans over medium heat in a small saucepan or skillet. I like to saute the beans until they begin to crisp and brown.
Also heat your corn, either in a small saucepan or in the microwave.
All that’s left now is to mix it all together! Put a heaping cup of cauliflower rice in your bowl. Add a spoonful of corn and a spoonful of garbanzo beans. Top with pico de gallo and guacamole!
Now is also the time to add any other toppings you choose. This is really all up to you and what you like! I like a TON of guacamole. That’s just me.
Mix it all up and dig in!
Note: I would say that this recipe will serve two hungry people generously for a main dish, or is enough for 4 smaller lunch servings. If you wanted to opt for plain mashed avocado or avocado slices instead of guacamole, I think that would be fine.
September 11, 2013 § Leave a comment
I had been craving a potato soup, but wasn’t in the mood for anything too heavy. I came across this recipe from Cooking Light magazine, which has a secret not-so-secret ingredient–roasted cauliflower! This soup is really easy to put together after some quick slicing and dicing of your veggies.
What you need:
- olive oil
- 1 medium onion, chopped
- 5 cloves garlic, minced
- 1 teaspoon thyme
- 2 pounds Russet Potatoes, peeled and diced
- 6 C low sodium chicken stock
- 1 bay leaf
- 1 head of cauliflower, cut in florets (remove stalk)
- 1 and 1/2 C 2% or whole milk (just don’t use skim)
- 1 cup chopped green onions
- 1/2 cup low-fat sour cream
- 1 C sharp cheddar cheese
- 4-5 slices of bacon (cooked till crispy then crumbled)
What to do:
First up: You need to roast your cauliflower.
Preheat your oven to 450–you want it HOT.
Place your cauliflower florets on a cookie sheet and drizzle with olive oil, then lightly salt and pepper. Roast for 30 minutes, until the florets are browning. Then, remove from the oven and let the tray cool on your counter.
Step 2: While your cauliflower is roasting, cut up your bacon. Remember, nice and crispy!
Finally, in a large pot or a Dutch oven, heat olive oil over medium heat. Saute your onion, garlic, and thyme until onions begin to soften. Then, add your potatoes, your bay leaf, and your chicken stock. Let it come to a nice boil, then reduce the heat. At this point, add your roasted cauliflower to the pot, and let the mixture simmer for 20 minutes. Then, remove the pot from heat.
Now, it’s time to use my favorite appliance–the immersion blender. Very carefully puree the soup mixture until smooth. (If you don’t have an immersion blender, you could puree the mixture in batches in an upright blender.)
Before serving, season the soup with black pepper and 1/2 cup of sour cream. Serve with a selection of garnishes–the bacon crumbles, chopped green onions, and sharp cheddar cheese.
This soup is an excellent make-ahead meal and keeps great in the fridge, along with the garnishes. Perfect for busy week nights.