Even though the Fourth of July has passed, there is no shortage of backyard BBQs on the horizon for the next two months. It’s easy to load up on cookout faves that heap on the mayo or other undesirables, especially when in the moment and enjoying good company. So, we are here to tell you about our all-time crowd-pleasing BBQ side salad that also happens to be totally good for you: Cauliflower Fried Rice.
This genius hack on rice, for all you Paleo lovers, is not new (but our recipe is). And it keeps cauliflower on its mission to makeovers: think pizza crust, mashed and creamy, breaded buffalo style, and grilled “steaks.” Cauliflower “rice” is simply raw cauliflower that is food processed into tiny rice-sized pieces, making a great substitute for the starchy counterpart. Because its flavor is neutral, it can take on any profile you pair it with, making it not only healthy but very versatile. And, it is a great alternative for grain-watchers.
Before we give you the goods, let’s talk about what is so great about this cruciferous plant often passed over for its more famous family members (broccoli, Brussels sprouts and kale). It is a nutritional powerhouse in its own right: High in fiber and rich in vitamins C and K, as well as potassium, cauliflower is a great choice for your digestive system, immune function, and heart health. It is also anti-inflammatory in nature and available in orange, green and purple hues to add punch to your plate. Select a head that feels heavy, has fresh, crisp leaves and no spots or dull coloring. Cauliflower will keep up to a week in the fridge, but be sure to store loosely wrapped in plastic or a paper towel. If your veggie repertoire needs an upgrade, be sure to add this underrated ally to the rotation, and share with us your latest cauliflower creation.
In the meantime, we’ve got just the recipe for you (see below)! And, be sure to stop in and receive a BOGO Cauliflower Stir Fried Rice during the month of August when you mention the code “BLOG.”
Cauliflower Stir Fried Rice
- 2 teaspoons safflower oil
- 1 teaspoon fresh garlic, minced
- 1/2 cup shredded red cabbage
- 1/2 cup shredded carrot
- 1/2 cup shredded broccoli stems
- 4 cups shredded cauliflower
- 8 ounces grilled chicken breast
- 2 teaspoons scallions, finely sliced
Ponzu Sauce
- 1 ½ ounces chili oil
- 1 ½ ounces tamari
- ½ ounce sesame oil
- ¼ teaspoon orange juice
- ¼ teaspoon sesame oil
- To prepare grilled chicken, season with salt and pepper. Grill until internal temperature reaches 165 degrees.
- In a food processor, chop cabbage, carrot, broccoli, and cauliflower all separately into a rice-like consistency. Be careful not to over-chop or veggies can become paste-like. Mix the cabbage, carrot, and broccoli; hold cauliflower to the side.
- Heat oil in a large skillet over medium-high heat. Saute the cabbage/carrot/broccoli mixture for 30 seconds. Add the garlic and saute for 2 minutes, stirring constantly until vegetables begin to soften. Add the cauliflower and saute 2 minutes more. Stir in ponzu sauce.
- Separate into 2 portions; top with grilled chicken and scallions.
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