• Chef Yogi

CAULIFLOWER FRIED RICE

with toasted cumin seeds and mushrooms

From Savi: My husband decided to follow a keto diet and it lasted about a week. HE decided high protein and fat is not our thing :) During that time I tried few low carb side dishes and this cauliflower fried rice takes the first place. It is pretty easy to put together and tastes great. The key is the right amount of earthy and fresh flavors to keep it interesting.


INGREDIENTS


2 C. riced cauliflower

1 C. diced bell pepper

1 onion, small, diced

1 C. sliced mushrooms

2 scallions, thinly sliced

1 jalapeño, minced (as per your desired heat. I used half of a jalapeño)

7-10 halved grape tomatoes

1/4 C. (or more!) cilantro, chopped

Juice of 1/2 lime or lemon

1 T. coconut oil

1/2 tsp. cumin seeds

Hard boiled egg, optional

Avocado, optional


DIRECTIONS


In a sauté pan (I used cast iron pan), add 1/2 T. coconut oil and sliced mushrooms.

Sauté mushrooms for about 3-4 minutes, until they are browned and cooked then remove them from the pan.

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Add the rest of the oil in the pan, cumin seeds and let them crackle.

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Add onions, jalapeños and peppers and sauté them for about 4 minutes on a medium heat till the veggies become soft but not mushy.

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Add the riced cauliflower and sauté them for 1-2 minutes. If the veggies feels dry, add few tablespoons of water. Cover the pan with a lid and cook on low flame. That way cauliflower cooks in it's own steam. Add salt to taste and turn off the heat.

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Add the lemon juice, tomatoes and cilantro and mix thoroughly. The dish will be ready to serve. I served mine with some hard boiled eggs and avocado.


Makes 4 generous side dish sized portions.


Tip for Riced Cauliflower:

You can buy pre-riced cauliflower from grocery store (frozen section) or roughly chop a head of cauliflower and rice them in a food processor or Vitamix.




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