Ingredients Archives: rice wine vinegar

How to Make Cauliflower Fried Rice

Skeptical about trying cauliflower fried rice? I certainly was. I’ve tried spaghetti squash, which supposedly tastes just like real spaghetti, but I was left feeling rather confused – really, spaghetti? Well, I assumed cauliflower rice would follow in the same vain, but I am so happy to report that I was wrong – it’s amazing! The texture is shockingly similar to couscous or even short grain rice and truthfully, it’s easier for me than cooking actual rice!

How to Make Cauliflower Fried Rice

How to Make Cauliflower Fried Rice – Ingredient List

For the rice:
1 head of cauliflower
1/2 cup frozen peas

For the dressing:
1 clove garlic {minced}
1 tsp peeled/chopped fresh ginger
1 tsp chopped green onion
1 tsp rice wine vinegar
1 tsp low sodium soy sauce
2 tbsp honey
1/2 cup extra virgin olive oil

How to Make Cauliflower Fried Rice

The first step to making cauliflower fried rice is to cut the head of cauliflower, first into quarters then into small florets. I use a Vitamix blender to finely chop the cauliflower, so I cut the florets pretty small {smaller than in the photo above}. I pulse about 1/2 cup of cauliflower florets at a time to avoid clogging the blender since there is no liquid added; it’s normally done in about 4 batches. Also, I’ve found a fork to be the best tool for removing stubborn cauliflower from around the blade.

How to Make Cauliflower Fried Rice

Once the cauliflower is completely pulsed, with a rice-like consistency, it’s time to make the dressing. After cleaning out the blender, I mince both the garlic and ginger, chop the green onion {on a cutting board} and throw everything except the olive oil back in. Next, blend all the ingredients while streaming in the olive oil.

How to Make Cauliflower Fried Rice

Heat the “rice” in a deep sauté pan, on medium-high heat. Pour the dressing over the rice, add the frozen peas and stir occasionally until the cauliflower is light golden brown, approximately 10-12 minutes.

howtomakecauliflowerrice3

How to Make Cauliflower Fried Rice

Bon appétit!
Anna

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Simple Asian Salad with a Ginger Honey Vinaigrette

Simple Asian Salad with a Ginger Honey Vinaigrette

I told you I am on a salad kick, right?

My latest obsession is a protein-packed asian inspired salad: Simple Asian Salad with a Ginger Honey Vinaigrette. The ginger in the dressing will seriously knock your socks off and probably settle your stomach at the same time.

I am a vegetarian, but you can easily add some grilled chicken or shrimp to the recipe to increase the protein even further – it already contains edamame and almonds.

Simple Asian Salad – What You Need:

For the salad {serves 4 people}:
2 cups mixed greens
1 cup cooked edamame {cook according to package}
1/3 cup toasted sliced almonds
1 large carrot {shave 1/2 cup worth of long peels}
1 cup cherry tomatoes {sliced in half}
1 small can of mandarin oranges in natural juices

For the dressing:
1 clove garlic {minced}
1 tsp peeled/chopped fresh ginger
1 tsp chopped green onion
1 tsp rice wine vinegar
1 tsp low sodium soy sauce
2 tbsp honey
1/2 cup extra virgin olive oil

{scroll all the way down to see a printable recipe card with full instructions}

Simple Asian Salad with a Ginger Honey Vinaigrette

The dressing for this salad is really delicious and my favorite part of the recipe. The ginger, garlic, and green onions really pack a punch and enhance the flavors of the soy sauce and honey.

If you are feeding little ones, prepare extra portions of the edamame, chopped tomatoes, carrots, mandarin oranges and use the dressing as a dipping sauce – two dinners in half the time!

Simple Asian Salad with a Ginger Honey Vinaigrette

The vibrant colors in this salad make it perfect for entertaining or simply cheering up your day!

Enjoy!
Anna

 

 

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