Crispy Cauliflower Brown Rice

Crispy Cauliflower Brown Rice

Hey guys!
Sorry for the lack of posts this last month. I was on holiday, sick and then super busy with work so I have not had much time to post! Luckily, I caught a few hours to write up recipes you all have been patiently waiting for.

This new recipe came from lots of recipe testing with cauliflower. Like most cauliflower replicas (cauliflower mashed potatoes, rice etc…) I find it really never does a good job at imitating the real thing. Although it may look similar, the taste and texture are far different. So in an attempt to make good use of leftovers, I mixed together my cauliflower ‘rice’ with leftover brown rice – crisped it in a pan and… the result was INSANE. By mixing the brown rice with cauliflower you are upping your veggie intake and cutting the starch so I definitely allow myself to have a bigger portion. No unsatisfying, bland, watery rice here. The mix of soft and crispy rice adds texture to any dish.

The rice definitely has an asian flare to it, but if you are pairing it with sides that don’t go well with asian flavours simply replace sesame oil with avocado or olive. This makes a great base for any grain bowl (recipe coming next week!), or as a side to fish, meat or veg protein. All you need is a few ingredients and you’re set!

Ingredients:

• 1 head cauliflower
• 1 tbsp sesame oil (for a less asian taste, use olive or avocado oil)
• 1/4 cup chopped green onion
• 1 garlic clove, finely chopped
• pink Himalayan salt, to taste
• 3 cups cooked short grain brown rice (I like Lundberg)

Directions:

1. Wash and chop cauliflower into chunks. Transfer trunks to food processor and pulse until it looks rice. Alternatively, you could also shred the cauliflower with a box grater.

2. Heat sesame oil in large pan over medium heat, and begin to sauté the green onions for about 5 minutes. Add your garlic, sauté for another 30 seconds then add in your grated cauliflower. Season with salt.

3. Cook cauliflower until tender and until most of the moisture is cooked out (about 8-10 minutes). Taste and season more if necessary.

4. In a large bowl, mix together the cooked cauliflower and cooked brown rice until combined.

5. Heat a large skillet over medium-high heat lightly coated with sesame oil or avocado oil. Once hot, add your rice mixture and pat down so the rice makes good contact with the bottom of the pan. Allow to cook for a few minutes or until browned, then flip. Cook until browned and crisp!

6. Serve with a fresh squeeze of lime and more green onion if desired.

Crispy Cauliflower Brown Rice

Creamy Mashed Cauliflower

Cauliflower Mash
I’ve tried a few versions of cauliflower mashed ‘potatoes’ that taste nothing like the real thing. They were always really watery and not reminiscent of creamy garlicky mashed potatoes. I set the idea of this dish aside up until recently, when I had a whole head of cauliflower that I didn’t know what to do with. I had made enough of my delicious cauliflower pizza and was ready to use the veggie in another way. So, I decided to attempt the recipe myself with the intention of making it creamier without added dairy. The secret ingredient to the added creaminess without added fat or unwanted flavour is white beans. Not only do they add great protein, but they add a thickness and creaminess that is normally lacking from cauliflower. I love this recipe for the summer as it’s lighter than traditional sides and it has so much flavour! It goes really well with fish, meat and tofu.

Ingredients:

• 1 head of cauliflower, roughly chopped
• 2 tsp olive oil or ghee
• 1 french shallot, sliced
• 1 1/2 tsp garlic, chopped
• 1 1/2 cups white beans (rinse well if using canned)
• salt and pepper to taste
• good quality extra virgin olive oil for garnish

Directions:

1. Steam cauliflower until tender.

2. In a small pan, heat ghee or olive oil over medium heat. Sauté shallot with a good pinch of salt until soft, then add garlic and cook for 1 minute.

3. Into a food processor or high powered blender, add cauliflower, onion, garlic and all of the oil. Blend until creamy. Add beans and blend again until no lumps remain. Season with salt and pepper.

4. Serve with a drizzle of good quality extra virgin olive oil and extra pinch of pepper!

Cauliflower Mash

Deconstructed Healthy Sushi Bowl

Healthy Sushi Rice
I hope you all had a wonderful holiday! I know that many of you have made some of your New Years goals- which likely include losing weight. I am not one to preach about how you should be living your life, but I did want to share some of my thoughts on resolutions. As we reach a birthday, new year or other milestone that is meaningful in some way, we often set different goals. It is great to check in and assess our lives to take note of what we need to improve upon or perhaps to reward ourselves on what has been achieved.

This year, instead of setting that familiar measurable goal of losing weight, consider altering your entire lifestyle. Healthy eating, exercise, etc..is my lifestyle. It is not an obsession nor is it a means of looking my physical best. My lifestyle is one that makes me feel great both physically and mentally. Do I eat junk sometimes? YES. Do I drink sometimes? Yes. Do I skip workouts? Hell yes! But I do all of these things in moderation. Balance is key. Too much of anything is never a good thing and that sometimes includes an obsession with a healthy living. I understand that might sound silly to many of you, but if eating a few Doritos sends you down a downward hill of self-hate, guilt, and obsessive exercise.. there is something unhealthy about that too. Life is about finding the balance in everything (this also includes work and relationships).

Now onto the recipe! I love this recipe for many reasons…

1. I don’t have to waste my money ordering sushi anymore.
2. The possibilities to make it your own are endless.
3. Makes a delicious side dish for any protein (think tofu, raw or cooked salmon, chicken, chickpeas etc…)
4. It is so easy to make and super cheap!

Deconstructed Sushi Bowl

Here’s how you make it!

Ingredients:

• 2 cups uncooked brown rice or about 4 cups cooked ***(see notes, follow directions on the bag)
• 1/2 cup rice wine vinegar
• 3-4 tbsp tamari or gluten free soya sauce (or to taste)
• 3 tbsp honey
• 1 tsp wasabi paste (optional, more if you like it hot!)
• 1/4 cup chopped pickled ginger
• 1 sheet of nori (dried seaweed) cut into thin strips
• 3 tbsp toasted sesame seeds
• 1/2 cup seeded and chopped cucumber
• 1 avocado diced

Directions:

1. Cook rice according to directions. See note below.

2. In a small sauce pan over medium heat, whisk rice wine vinegar, tamari, honey and wasabi until combined. Pour mixture evenly over rice and stir until well coated. Taste and adjust seasonings to your taste.

saltier= more tamari
tangier= more vinegar
spicier = more wasabi
sweeter= more honey

3. Mix in pickled ginger, nori, cucumber, avocado and sesame seeds.

4. Serve alone or with protein of choice.

***I love this brand of short grain brown rice for this recipe. It mimics the texture of white sushi rice. I cook mine with splash of avocado oil and salt. It comes out sticky and fluffy- perfect for sushi rice! Cook according to bag directions.
Deconstructed Sushi Bowl