Subscribe via RSS

Cilantro Lime Cauliflower "Rice"

Grated cauliflower makes a fantastic low-carb, grain-free stand in for rice when you need a little carb detox. You can season this any way you wish – here I brightened it up with lime and cilantro and served it with a broiled pork loin. It has a couscous-like texture, and is perfect with chicken, pork chops, steak or anything you would normally serve with rice.

Does it taste like cauliflower? Yes, it does so if you’re not a cauliflower fan (I love it!) this may not be for you. But if you’re a fan like me, you’ll love this side dish! And it’s also vegetarian, vegan and Paleo-friendly.

Cilantro Lime Cauliflower “Rice”

gordon-ramsay-recipe.com

Servings: 5 • Size: 1 cup  • Old Points: 1 pt • Weight Watchers Points+: 2 pts 

Calories: 61 • Fat: 3 g • Carb: 8 g • Fiber: 3 g • Protein: 2.5 g • Sugar: 0 g

Cholesterol: 0 mg • Sodium: 37 (without salt)

Ingredients:

  • 1 medium head (about 24 oz) cauliflower, rinsed
  • 1 tbsp extra-virgin olive oil
  • 2 garlic cloves
  • 2 scallions, diced
  • kosher salt and pepper, to taste
  • 1-1/2 limes
  • 1/4 cup fresh chopped cilantro

Directions:

Remove the core and let the cauliflower dry completely. Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don’t over process or it will get mushy. Set aside and repeat with the remaining cauliflower.

Heat a large saute pan over medium heat, add olive oil, scallions and garlic and sauté about 3 to 4 minutes, or until soft.

Raise the heat to medium-high. Add the cauliflower “rice” to the saute pan. Cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Season with salt and pepper to taste.

Remove from heat and place in a medium bowl; toss with fresh cilantro and lime juice to taste.

Makes 5 servings.

Cauliflower Watercress Soup

Cold winter nights call for hot soup. We were hit with a snow storm yesterday, and we’re expecting another tonight. After shoveling myself out of my parking spot and coming in from the cold last night, this soup hit the spot. It’s healthy and light, with a creamy texture from the cauliflower that’s perfect served with a crispy whole grain piece of bread and a drizzle of olive oil on top, yet it’s light enough to serve with a sandwich or a first course.

This recipe was inspired from someone who tweeted me the idea to add watercress to my Dad’s cauliflower soup[1]. Such a great way to incorporate watercress into soup which is considered a superfood. It’s rich in fiber, anti-oxidants, vitamin C, beta-carotene, folate, potassium, calcium, phosphorous and iron and adds a bright green color to this soup.

Cauliflower Watercress Soup
gordon-ramsay-recipe.com
Servings: 4 • Size: 1 3/4 cup • Old Points: 1 • Weight Watcher Points+: 2 pt
Calories: 93 • Fat: 3 g • Carb: 12 g • Fiber: 4 g • Protein: 6 g • Sugar: 1 g
Sodium: 623 mg  • Cholest: 8 mg

Ingredients:

  • 1 tbsp butter
  • 1/2 cup chopped onions
  • 1 tbsp unbleached flour (all purpose is fine too)
  • 4 cups reduced sodium chicken broth (vegetarians can use vegetable broth)
  • 1 medium head cauliflower, chopped (about 1 1/2 lbs florets)
  • 4 cups watercress (3 oz)
  • kosher salt and pepper to taste

Directions:

In a medium nonstick saucepan, melt the butter over low heat. Add the onions and saute until soft, about 3 minutes. Add the flour and stir about 1 to 2 minutes.

Add the chicken broth and cauliflower and increase heat to medium-high. Bring to a boil, then cover and simmer over medium-low until vegetables are tender (about 20 minutes.) Add the watercress until wilted, about 1 minute and puree with an immersion blender until smooth. Season with salt and pepper to taste.

Makes 7 cups

References

  1. ^ Dad’s cauliflower soup (www.gordon-ramsay-recipe.com)

Cream of Cauliflower – Come for the Soup, Stay for the Bacon Gremolata

We’re heading into the heart of hot soup season, and this
cream of cauliflower will ward off autumn’s chill with the best of them. I’m a
big fan of the cauliflower in all forms, but this simple soup may be my
favorite application.


Of course, human nature being what it is, I wasn’t satisfied
with just the soup, and wanted to garnish with something new and exciting.
Unfortunately, I couldn’t think of anything, so I decided to follow that age-old
advice which says, “when in doubt, bacon.”

I’ve garnished soups like this with bacon before, but never
tried toasting breadcrumbs in the rendered fat. Not surprisingly, it worked
very well, and the additions of lemon zest and parsley elevated things even
more. The only problem with a recipe like this is the next time I’m served a
cream of cauliflower, no matter how good it is, I’m going to be a little sad
there’s no bacon gremolata floating on top.

By the way, I realize there are no breadcrumbs in a true
gremolata, but I thought it sounded kind of cool, and besides, I’ve never been
that big on respecting the sanctity of culinary terms. I was going to go with
“baconized breadcrumbs,” but that sounded a little too much like molecular
gastronomy, which is much worse.

If you’re not into eating animals, some diced shiitake
mushrooms and a pinch of smoked paprika would be a great substitute in the
gremolata. You’d also need to add some olive oil to replace the rendered bacon
fat, but you probably knew that.

Now that I think about it, that vegetarian version sounds
pretty amazing as well. Maybe next time I’ll skip the bacon and…oh, who am I
kidding? Anyway, I hope you give this delicious fall soup a try soon. Enjoy!


Ingredients for about 8 servings:
1 onion, chopped
1 rib celery, chopped
1 tbsp olive oil
3 cloves garlic
salt to taste
1 large russet potato, peeled, quartered
2 heads cauliflower, trimmed
1 quart chicken broth
1 quart water
1/2 cup cream
cayenne to taste
For the gremolata:
4 strips bacon
1 1/2 cups fresh breadcrumbs