Tag: cauliflower puree gordon ramsay recipe

Cauliflower "Fried Rice"

I LOVE fried rice, and often make my own fried rice at home with brown rice which is delicious. But sometimes when I want to cut down on my carbs, I opt for cauliflower rice.

I posted this Cilantro Lime Cauliflower “Rice”^[1] a while back, and it was a huge hit. So I decided to play around with that recipe and make this Asian version to go with the Orange Chicken^[2] I posted yesterday, and my husband (who detests cauliflower) was pretty amazed how the meal turned out. The portions are generous and you get a serving or two of vegetables into your diet.

If you like this, you may also like:

Brown Fried Rice
Asian Edamame Fried Rice
Pineapple Shrimp Fried Rice
Spicy Shrimp Fried Rice^[3]^[4]^[5]^[6]

Cauliflower “Fried Rice”
gordon-ramsay-recipe.com
Servings: 4 • Size: heaping 1 1/3 cups • Old Points: 2 pt • Points+: 3 pts
Calories: 108 • Fat: 3 g • Carbs: 14 • Fiber: 6 • Protein: 9 g • Sugar: 1
Sodium: 868 mg • Cholesterol: 47 mg

1 medium head (about 24 oz) cauliflower, rinsed
1 tbsp sesame oil
2 egg whites
1 large egg
pinch of salt
cooking spray
1/2 small onion, diced fine
1/2 cup frozen peas and carrots
2 garlic cloves, minced
5 scallions, diced, whites and greens separated
3 tbsp soy sauce, or more to taste (Tamari for Gluten Free)

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.

Combine egg and egg whites in a small bowl and beat with a fork. Season with salt.

Heat a large saute pan or wok over medium heat and spray with oil. Add the eggs and cook, turning a few times until set; set aside.

Add the sesame oil and saute onions, scallion whites, peas and carrots and garlic about 3 to 4 minutes, or until soft.

Raise the heat to medium-high. Add the cauliflower “rice” to the saute pan along with soy sauce. Mix, cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Add the egg then remove from heat and mix in scallion greens.

References

^{^} Cilantro Lime Cauliflower “Rice” (www.gordon-ramsay-recipe.com)
^{^} Orange Chicken (www.gordon-ramsay-recipe.com)
^{^} Brown Fried Rice (www.gordon-ramsay-recipe.com)
^{^} Asian Edamame Fried Rice (www.gordon-ramsay-recipe.com)
^{^} Pineapple Shrimp Fried Rice (www.gordon-ramsay-recipe.com)
^{^} Spicy Shrimp Fried Rice (www.gordon-ramsay-recipe.com)

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Cauliflower Fritters

This is a delicious way to prepare cauliflower. It’s similar to the taste of a potato pancake and makes a fabulous side dish – your kids will love them!

My Sicilian friend Julia is a wonderful cook. I remember the first meal I ate in her NYC apartment; lamb chops and fried cauliflower which she calls broccoli a pasteta^[1]. She joked that day you can fry a sponge and it would taste good – she’s probably right. These are a lightened version of her recipe, made with Pecorino Romano, parsley, egg, garlic, white whole wheat flour and just enough oil to saute them in a pan.

Cauliflower Fritters
gordon-ramsay-recipe.com
Servings: 8 • Size: 2 fritters • Old Points: 2 • Weight Watcher Points+: 3 pt
Calories: 139 • Fat: 6 g • Carb: 14 g • Fiber: 4 g • Protein: 7 g • Sugar: 1 g
Sodium: 269 mg • Cholest: 61 mg

Ingredients:

6 cups roughly chopped raw cauliflower (from 2 small heads)
3 cloves garlic, crushed
1 cup white whole wheat flour
2 extra large eggs, beaten
1/2 cup plus 2 tbsp grated Pecorino Romano
1/4 cup parsley, finely chopped
1/3 cup hot water
3/4 teaspoon kosher salt and pepper
4 teaspoons olive oil

Directions:

Steam the cauliflower in 2 1/2 cups water over medium heat until tender, about 5 to 6 minutes. Drain and quickly rinse under cold water to stop it from cooking. Chop the cauliflower into smaller pieces with a knife once steamed and measure to make 5 cups. Set aside the rest for another use.

In a large bowl, combine the steamed cauliflower, flour, garlic, eggs, grated cheese, parsley, 3/4 teaspoon kosher salt and pepper. Add water so that batter becomes slightly more dense than pancake batter.

Heat a 12-inch nonstick skillet over medium-low heat, add 1 teaspoon of oil coating bottom of the pan. Use a 1/4 cup measuring cup to form fritters. You can fit 4 fritters at a time, flattening them slightly with the back of the measuring cup. Cook until golden brown, about 2 1/2 to 3 minutes on each side. Repeat with the remaining oil and batter 3 more times.

Adapted from Julia’s Healthy Italian ^[2]

References

^{^} broccoli a pasteta (juliashealthyitaliancooking.blogspot.com)
^{^} Julia’s Healthy Italian (juliashealthyitaliancooking.blogspot.com)

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Broccoli and Cheese Twice Baked Potatoes

These twice-baked potatoes are so cheesy, and guilt-free that you’ll never have to think twice about making them!

If you want to sneak some vegetables into your family’s meal, this is the perfect side dish – great with chicken, steak or pork chops. I often add cauliflower to my mashed potatoes and no one really notices. My baked potato soup^[1] is the perfect example.

These cheesy twice baked potatoes were first cooked in the microwave (you can of course bake them), then scooped out and mashed with cooked cauliflower, buttermilk and cheese. Then they went back into the shells and topped with steamed broccoli and more cheese, delicious!

Kid-friendly, vegetarian, gluten-free and simple to make. This took under 30 minutes to make, you can easily prepare them ahead and heat just before serving. I served them with Garlic Lover’s Roast Beef^[2] and I had one happy family!

For those of you on Weight Watchers, these are 3 points plus per serving. You can easily halve this recipe to make less.

Twice Baked Super Stuffed Cheesy Potatoes
gordon-ramsay-recipe.com
Servings: 8 • Size: 1/2 loaded potato • Old Pts: 3 pts • Weight Watchers Points+: 3 pts
Calories: 146.5 • Fat: 3.5 g • Protein: 8 g • Carb: 23 g • Fiber: 2.5 g • Sugar: 1.5 g
Sodium: 152.5 mg (without the salt)

Ingredients:

(18 oz) 4 medium russet potatoes
salt and pepper, to taste
1 1/2 cups chopped broccoli florets
2 cups chopped cauliflower
1/2 cup low fat buttermilk
1 tbsp minced chives (optional)
1 cup (4 ounces) shredded low-fat sharp cheddar cheese

Directions:

Pierce the potatoes several times with a fork. Place in the microwave and use your baked potato setting until the potatoes are cooked through, turning half way. (Or you can bake 1 hour in your oven at 425° F)

Meanwhile, in a medium saucepan, combine cauliflower and broccoli with a little salted water and cook, covered for about 3 minutes. Remove the broccoli with a slotted spoon and set aside, continue cooking the cauliflower until soft, about 5 more minutes. Drain and set aside in a large bowl.

Preheat the oven to 400°F.

Cut the potatoes in half lengthwise. Scoop the flesh out into the large bowl with the cauliflower, leaving a ¼” shell. Place the potato shells on a baking sheet.

Mash the flesh with a potato masher or puree with a hand blender along with the cauliflower. Add the buttermilk and salt, mash until smooth. Fold in half of the shredded cheddar (and chives if desired).

Spoon the potato/cauliflower mixture back into the shells. Top
with the cooked broccoli (I just inserted them in) and remaining cheese
on top. Bake for 5-10 minutes, or until heated through and the cheese
is melted. (you can also microwave it for a few minutes if you prefer
not to use the oven)

References

^{^} baked potato soup (www.gordon-ramsay-recipe.com)
^{^} Garlic Lover’s Roast Beef (www.gordon-ramsay-recipe.com)