Friday, 17 July 2015

'Eat clean' food swap ideas - Cauliflower Rice

It's been a little while since I posted a recipe on here and seeing as I have been making more of an effort to a) cook from scratch and b) try actually making some of the recipes I keep bookmarking, I thought it was about time I share something new with you.

You've probably heard about clever veggie substitutes that make meals healthier, such as courgetti ('spaghetti' you make from courgettes instead of pasta), right? They seem to be breaking through from 'clean eating' fans to the mainstream and just a couple of months ago I saw related recipes in the Asda magazine.

I'm on a bid to eat better, move more and generally take better care of myself from the inside out. I deserve it and I need to make some changes for my general wellbeing.

And I'm doing well so far, with recipes like these helping. Full of flavour and packed full of good things, I'm enjoying experimenting and seeing what I can make and how to combine different ingredients to make every mouthful count. It's less about calorie counting, more about eating education and picking and choosing when to be good and when to have a treat.

First up to share with you is cauliflower rice.




This is how I make it:

Shopping list

* 1 cauliflower (enough for two people as a side / base for you main dish)
* 2 cloves garlic, finely chopped
* Sesame oil
* Soy sauce
* Fresh chopped chilli
* Spinach
* 4 spring onions, sliced
* Handful cashew nuts

Optional additions / serving suggestions:

* King prawns
* Chicken, either stir fried or with Indian spices
* Tuna steak, as we had below


Method

Wash your cauliflower then chop off the florets, throw away the stalks, and put into a food processor.

Use the pulse mode to break down the florets into small 'grains' - this only takes around 30 seconds to do, using the pulse setting, if that.

Scoop out your cauliflower 'rice' and add to a hot wok with a drizzle of sesame oil.

Stir, then add the garlic and fresh chilli. I find it's best to cook this quickly rather than letting the cauliflower get too soggy.


Mix in the spinach and when it's wilted, add a few dashes of soy sauce to taste. Throw in the sliced spring onions and cashew nuts for the last minute or so and then you're ready to serve.

Takes no more than 10 minutes from start to finish.

I served with pan fried tuna steak, using just a little sesame oil and soy sauce and taking just three minutes per side. The soy gave it a nice glaze and I'd really recommend tuna steaks to accompany this if you want something more substantial, as they're quite 'meaty' but still very good for you and an alternative to chicken.


I was so pleased with how easy this was to make and how quick too. Plus it tasted amazing.

Honestly. It was delicious.


Definitely one to try and one to experiment with in different ways.


SHARE:

1 comment

Blogger Template Created by pipdig