Tag: gordon ramsay cauliflower puree

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)

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

  1. ^ Cilantro Lime Cauliflower “Rice” (www.gordon-ramsay-recipe.com)
  2. ^ Orange Chicken (www.gordon-ramsay-recipe.com)
  3. ^ Brown Fried Rice (www.gordon-ramsay-recipe.com)
  4. ^ Asian Edamame Fried Rice (www.gordon-ramsay-recipe.com)
  5. ^ Pineapple Shrimp Fried Rice (www.gordon-ramsay-recipe.com)
  6. ^ Spicy Shrimp Fried Rice (www.gordon-ramsay-recipe.com)

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