March 7, 2014
I Put It In Everything
By Chef Brian
So in an effort to lower my carbohydrate consumption and increase my vegetable consumption I’ve been using a lot of cauliflower lately. With tasty results I might add. Cauliflower is like the chameleon vegetable. Being able to take on flavors in the dish and also being able to become inconspicuous to those little folks not partial to things found in a garden. So I thought I’d share a few ways I’ve been using cauliflower.
1. In my chili. Adding chopped cauliflower to my chili after I brown the meat allows it to cook in. Depending on how small you cut the pieces it will virtually disappear but you’ll be left with the vitamins and fiber.
2. As a rice substitute. Grinding the florets in a food processor and cooking them in a covered pot over medium heat will allow the cauliflower to steam in its own juices. Once cooked through, about 15 minutes, place the cauliflower in a towel and wring out the moisture or in a colander and press out the moisture with the back of a large spoon. You want to get as much moisture out as possible. At this point use it as you would cooked rice. It’s great in fried rice.
3. As a pizza crust. See our recipe for a Low-Carb Pizza Crust using cauliflower here.
4. As macaroni and cheese. We all know cheesy cauliflower. I grew up on it.
5. As a hummus-like dip. See our recipe here.
Try one or try them all. It’s a great things to do even if low carb isn’t your thing.