Cauliflower Rice

Cauliflower Dirty Rice

Cauliflower dirty rice: a taste of Louisiana, but less carbs!

Prep time: 10 min

Cook time: 20 min

Total time: 30 min

Serves: 2

INGREDIENTS

1 bag of joyloop cauliflower rice

1/2 small onion, diced

1/2 bell pepper, diced

2 tablespoons of olive oil

1 tablespoon of garlic, chopped

2 andouille chicken sausages, sliced

1/2 teaspoon of ground cayenne

1 teaspoon of paprika, dried thyme, and dried oregano

1 bay leaf

1 cup chicken or vegetable broth

1/4 cup fresh parsley, chopped

Salt and pepper, to taste

  1. Heat 1 tablespoon of oil in a pan over medium heat and add the onion. Saute until softened, then add the garlic and peppers and continue cooking for another 3 minutes. Then add the sausage and cook for about 3-4  minutes, until the vegetables are tender and the sausage is browned.

  2. Stir in the spices/bay leaf and broth. Reduce heat to low and let simmer 8 minutes, until the liquid is reduce by 3/4.

  3. While the vegetables simmer, heat the rest of the oil over medium heat in a second pan and add the cauliflower. Cook for 3 minutes, stirring occasionally until it has softened a bit but still firm.

  4. Transfer cooked cauliflower to a large bowl and add the vegetable and sausage mixture (pull the bay leaf). Mix well, sprinkle in the parsley, and season with salt and pepper.

from Always Order Dessert

Cauliflower Latkes

Cauliflower Latkes

Prep time: 10 min

Cook time: 10 min

Total time: 20 min

Serves: 4-6 Latkes

INGREDIENTS

1 bag of joyloop cauliflower rice

1 egg

1 teaspoon of garlic powder

2 tablespoon of yellow onion, minced

1 teaspoon of coconut oil

Salt and pepper, to taste

  1. Add cauliflower rice with minced onion, egg, salt, pepper, and garlic powder to bowl - stir to combine.

  2. Heat 1 tsp. coconut oil over medium heat.

  3. Spoon the mixture into the pan as if you were making pancakes. Gently press down on each with a spatula to flatten, working to keep the latkes together as much as possible.

  4. After 2 minutes the edges will start to turn golden brown, cook for an additional 2-3 minutes after this.

  5. Carefully flip over and cook an additional 3-4 minutes to cook through. Pull from pan and season with salt and pepper.

from Tastemade

Zucchini Spirals With Cauliflower Alfredo Sauce

Zucchini Spirals with Cauliflower Alfredo Sauce

Zucchini Spirals With Cauliflower Alfredo Sauce

Serves 2

Prep Time: 10 Minutes

Cook Time: 10 Minutes

Total Time: 20 Minutes

INGREDIENTS

1 bag of joyloop zucchini spirals

1/2 bag of joyloop cauliflower rice

1/4 cup 2 % milk

2 Tbsp Chobani Whole Milk Plain Greek yogurt

1 tablespoon of butter or ghee

1 teaspoon of olive oil

1 tablespoon of garlic, minced

1 tablespoon of chives

1/4 cup Parmesan cheese, grated

Salt and pepper, to taste

  1. Add olive oil and cauliflower rice to pan over medium heat. Cook until softened (3-4 minutes).

  2. Once cauliflower is cooked add to blender or food processor, along with milk, yogurt. Process until smooth. If it’s too thick, add a little water to thin it out.

  3. In a pan over medium heat, cook butter and garlic for about 2 minutes. Add in processed cauliflower mixture and chives. Continue to cook mixture until the sauce reduces by 1/4.

  4. Remove from heat and stir in the 1/4 cup of Parmesan cheese.

  5. Garnish with additional cheese and chives.

from Jo and Sue

Cauliflower Chili

Cauliflower chili made with joyloop cauliflower rice.

Prep Time: 10 Minutes 

Cook Time: 60 Minutes (Note: this gets better the longer it simmers - ideally 2-3 hours)

Total Time: 1 hour 10 minutes

Serves: 8 large bowls 

INGREDIENTS: 
2 bags of joyloop cauliflower rice
3, 8 ounce cans of chopped tomatoes
1 onion, diced
1 red bell pepper, diced
3 tablespoons of tomato paste
4 chipotles in adobo
1/2 tablespoon of cayenne
1.5 tablespoons of hot sauce
1 tablespoon of chili powder
32 ounces of chicken stock
1.5 tablespoon of chopped garlic
1.5 tablespoons of hot sauce
1 tablespoon of olive oil
1.5 pounds of ground beef
Salt and pepper, to taste 

FOR GARNISH (optional): 
shredded cheese, pumpkin seeds, greek yogurt

1. Heat tablespoon of olive oil over medium heat in large pot. Add diced onion, garlic, and bell pepper and cook until softened (3-5 minutes). 

2. Increase the heat to medium-high and add ground beef. Break up into crumbles and cook through (5 minutes). 

3. Add the remaining ingredients and let simmer for 60 minutes (up to 3 hours).

4. Portion out in bowls and garnish.  

 

 

Cauliflower Fried Rice

Prep time: 5 minutes 

Cook time: 15 minutes 

Total time: 20 minutes 

Serves: 2

 

INGREDIENTS

1 pack of joyloop cauliflower rice

8 oz of ground chicken or pork (optional)

1/8 cup of chicken stock (optional - if you remove the chicken stock, just add an extra teaspoon each of soy sauce and sesame oil)

2 tablespoons of soy sauce or tamari or coconut aminos

1 teaspoon of garlic, chopped

1/2 cup of frozen peas/carrots

1 egg, beaten

1/2 tablespoon of sesame oil

 

FOR GARNISH

1/4 cup of green onions

1 teaspoon of sesame seeds

 

1. Heat 1 tablespoon of sesame oil in a pan over medium-high heat. Cook and stir chicken or pork in hot oil until lightly browned on all sides and cooked through, 5-7 minutes. Transfer meat to a plate.

2. Heat remaining 1 tablespoon of sesame oil. Saute garlic in hot oil until just softened and add cauliflower; cook and stir until cauliflower is tender, 4 to 5 minutes. Add 1/4 cup of chicken stock halfway through. 

3. Crack in egg and stir until cooked through. Last add in cooked chicken or pork, soy sauce, and, frozen peas carrots. Cook for another 5 minutes till everything is warmed through. 

4. Garnish with green onions and sesame seeds.  

Cauliflower "Couscous"

Prep Time: 10 Minutes

Serves: 2

 

INGREDIENTS

1 bag of joyloop cauliflower rice

1/2 cup of kale, chopped finely

1/4 cup dried cranberries

1/4 cup of green onions, diced

2 tablespoons of pumpkin seeds

1 tablespoon of olive oil

2 tablespoons of balsamic vinegar

1 garlic clove, grated

Salt and pepper, to taste

 

1. Add cauliflower rice, kale, dried cranberries, green onions, and pumpkin seeds to a bowl and mix together.

2. In a separate, small bowl, whisk together the olive oil, balsamic vinegar, and garlic. Pour over the salad and mix well. Add salt and pepper. 

Note: This actually gets better with time so make ahead and store in the refrigerator at least 2 hours (all the way up to 24 hours) before eating. 

Cauliflower "Mashed Potatoes"

Prep Time: 5 Minutes

Cook Time: 5 Minutes

Total time: 10 Minutes

Serves: 2

 

INGREDIENTS

1 package of joyloop cauliflower rice

2 cloves of garlic, crushed

2 tablespoons of butter or ghee

Salt and pepper, to taste

 

1. Empty bag of joyloop cauliflower rice into microwave safe dish and heat until cauliflower is cooked through and softened (3-5 minutes on high)

2. Add warm cauliflower rice to food processor along with garlic, butter, and salt. Process until mixture is smooth, adjust seasoning as needed.  

Spicy Cauliflower Hummus

Prep Time: 10 Minutes

Serves: 2 

 

INGREDIENTS

1 package of joyloop cauliflower rice

3 tablespoons of tahini 

2 cloves of garlic chopped 

4 tablespoons of olive oil 

1.5 teaspoons of Sambal chill paste

Juice of 1/2 lemon

Salt and pepper, to taste

 

1. Empty bag of joyloop cauliflower rice into microwave safe dish and heat until cauliflower is cooked through and softened (3-5 minutes on high)

2. Let cauliflower rice cool and add to food processor along with all other ingredients. Process until mixture is smooth, adjust seasoning as needed.

Note: This actually gets better with time so make ahead and store in the refrigerator at least 2 hours (all the way up to 24 hours) before eating. 

Cauliflower Rice Lettuce Cups with Sriracha Peanut Sauce

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serves: 2

 

INGREDIENTS

1 bag of joyloop cauliflower rice

1 tablespoon of olive oil

2 cloves of garlic, mined

3 green onions, sliced

1 small red bell pepper, finely diced

1 small green bell pepper, finely diced

5 ounces of shiitake mushrooms, chopped

1 lime, juiced

2 tablespoons of reduced sodium soy sauce or tamari

Salt and pepper, to taste

Iceberg or bibb lettuce, for serving

 

For Sauce

1/4 cup of natural peanut butter

1/2 cup of light coconut milk

1.5 tablespoons of honey

1 tablespoon of rice vinegar

1/2 tablespoon of Sriracha

 

FOR GARNISH

Chopped cilantro

Chopped peanuts

 

1. Heat the oil in a large pan. Add the garlic and cook for 1 minute. Next, add the green onions, red and green peppers, mushrooms, soy, lime juice, and some salt and pepper and let cook, stirring frequently, for 5 minutes.

2. Add the cauliflower and cook for another 5 minutes, stirring frequently.

3. For the sauce: combine all ingredients in pan over medium heat. Bring to a boil and then reduce the heat and simmer for 3-5 minutes, until thickened.

4. Serve the cauliflower mixture in iceberg or bibb lettuce cups, drizzle on sauce, and chopped cilantro and peanuts.

from Veggie and the Beast

Cauliflower Breadsticks

Prep Time: 5 Minutes 

Cook Time: 15 Minutes

Total Time: 15 Minutes

Yields: 6-8 Breadsticks

 

INGREDIENTS

1 bag of joyloop cauliflower rice

1 teaspoon of dried oregano

1 teaspoon of dried basil

2 teaspoons of onion powder

1/2 teaspoons of red pepper flakes

1 egg, beaten

Salt and pepper, to taste

 

1. Empty bag of joyloop cauliflower rice into microwave safe dish and heat until cauliflower is cooked through and softened (3-5 minutes on high). Empty dish into a cheese cloth or dish towel and ring out the moisture. 

2. Let cauliflower rice cool completely then add to large bowl with other ingredients. 

3. Preheat oven to 400. Grease baking sheet and spread mixture evenly across it.  Bake for 10-15 minutes or until golden brown. Cut into sticks and serve. 

Cauliflower Mushroom "Risotto" with Parmesan and Truffle Oil

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 2

 

INGREDIENTS

1 package of joyloop cauliflower rice

1/2 can (15 oz.) of cannellini beans

1/2 cup of vegetable stock

2 teaspoons of olive oil

4 oz. of cremini mushrooms, sliced

1/2 yellow onion, chopped

2 cloves of garlic, minced

1 tablespoon of fresh lemon juice

1/4 cup of parmesan cheese, grated 

1/4 cup of chopped fresh flat-leaf parsley

Salt and pepper, to taste

 

FOR GARNISH

Truffle oil, to taste

 

1. Add beans and broth to food processor and puree until smooth (30 sec) and set aside.

2. Add olive oil to a large pan and heat on medium-low. Add mushrooms and onions. Cook until onions are soft and mushrooms are lightly browned (about 5 min.). Add garlic, salt/pepper, and lemon juice and increase heat to medium-high. Continue cooking until almost all the liquid has evaporated.

3. Add bean puree to the pan and bring to a simmer. Stir in the cauliflower rice. Reduce heat to medium, cover the pan, and cook, stirring occasionally, until cauliflower is tender (5-7 min).

4. Uncover the pan and turn off the heat. Add the cheese and parsley and stir until combined. Drizzle with truffle oil and serve.

from Simple Healthy Kitchen

Jalapeño Cheese Cauliflower Muffins

Prep time: 15 Minutes

Cook time: 15 Minutes

Total time: 30 Minutes

Servings: 12 Muffins

 

INGREDIENTS

1 package of joyloop cauliflower rice

2 tablespoons of minced jalapeno

2 eggs, beaten

2 tablespoons of melted butter or ghee

1/3 cup of grated parmesan cheese

1 cup of grated mozzarella cheese

1 cup of grated cheddar cheese

1/2 teaspoon of garlic powder

1/2 teaspoon of onion flakes

1/2 teaspoon of baking powder

1/4 cup of coconut flour

Salt and pepper, to taste

 

1. Combine the cauliflower rice, jalapeno, eggs, and melted butter in a medium bowl. Add the grated cheeses and mix well. Stir in the onion flakes, salt, pepper, garlic powder, baking powder, and coconut flour until thoroughly combined.

2. Divide the mixture evenly between 12 greased muffin cups. Bake in preheated 375 degree (F) oven for 30 minutes or until golden brown. Remove and serve warm or cold.

from I Breathe I'm Hungry