I’m baaaaaaAAAAAaaaack. I know it’s been a while since my last post and I apologize for that, I know how upset you all must be. Work and life has been really busy and the blog took a back seat. I’ve still been cooking every week, just haven’t been posting it. But I’m going to be back on it now.
Anywho, I wanted to start with something a little different. Jambalaya is nothing new but cauliflower rice is not something you see all the time. Basically it’s cauliflower very finely chopped sautéed with onions and a little butter. I’ve been following the Paleo Diet pretty closely, came across this and wanted to give it a try. It’s actually pretty good. Once you get over that it’s not actually rice, it’s really good. This is a great low carb alternative to rice or brown rice. And it’s gluten free if you’re into that type of thing. Me personally, I like extra gluten in my food.
To make this you’ll need a food processor. My immersion blender came with a food processor attachment (it’s basically 2-in-1, I love it. Check it out here). You could probably use a blender but I don’t know how well that would work. If you don’t have a food processor, I highly recommend it. You can get one for like $30-40 on Amazon.
Also, I doubled this recipe for Danny and I for the week.
1 smoked sausage link, sliced
½ onion, chopped
2 peppers (red, green, yellow or orange), chopped
2 celery stalks, chopped
2 cloves of garlic
½ bag of frozen corn or 1 can
1 head of cauliflower for cauliflower rice (see blow)
Salt and pepper
Prepare cauliflower rice and set aside (see below). Pull chicken from roast, add to rice. To cook the sausage, slice and cook in a pan until brown and cooked through. I cooked it on our charcoal grill. Then add to rice. Sauté onion, garlic, pepper and jalapeno until translucent and fragrant. Then add to rice mixture, as well as the corn. Salt and pepper to taste. Finish with some dried parsley and lemon juice.
Head of cauliflower, chopped coarsely in a food processor
1 small onion, chopped finely in a food processor
2 tablespoons of butter
1-2 tablespoons of olive oil (or coconut oil)
Salt and pepper
Pulse the cauliflower in a food processor until the pieces are the size of rice or couscous. Then sauté the onions in the melted butter and oil over medium heat until they were translucent.
When the onions are softened, dump in the cauliflower and stir everything around to evenly distribute the fat and onions. Season the “rice” with some cayenne, salt and pepper. You can season it with whatever you want thought. Then I covered the skillet and cooked the cauliflower for 5-10 minutes until softened. Taste and re-season to your liking.
A head of cauliflower makes a lot of rice, about 6 servings.