Tag Archives: cauliflower

Pork Chile Verde and Cauli-Rice Bowl

It’s cold and gray and I’m bored so I made one of the easiest lunches or dinners that I’ve had in ages using leftover chile verde (green) enchilada sauce and cubed pork tenderloin.

Pork Chile Verde – serves 3-4

500 gm pork tenderloin, cubed
1 tbsp vegetable oil
1 1/2 cups chile verde enchilada sauce
1 cup water, plus more as needed
salt and pepper, as needed

Garnish with grated cheddar or Monterey Jack cheese, sour cream, sliced green onion tops and diced avocado.

In a medium sized saute pan, heat the oil over medium-high heat.

Add the pork cubes and saute until lightly browned. Push the cubed pork to one side and add 1/2 cup of water to the saute pan, scraping up the browned bits on the bottom. Add the enchilada sauce and bring the mixture to a boil. Reduce the heat until the mixture just barely simmers and cover tightly with a lid.

Cook for 1 1/2 hours or until the pork is tender and breaks up into shreds when a fork is used. Check the pot every 15-20 minutes, scraping the bottom to make sure that the meat mixture doesn’t stick. Add more water as needed.

Serve over rice or cauli-flower rice. Additional sides include refried beans and flour tortillas.

Cauliflower Rice – 2 1/2 cups of frozen cauli-rice microwaved, squeezed dry in a towel and sauteed with 1 tbsp of olive oil or butter until lightly browned. I added about 1/4 cup of frozen green onion tops to the pan and sauteed it for about one minute before adding the cauli-rice.

Advertisements

Cauliflower Tots

Tater tots, mini bites of grated and deep fried potatoes, are a convenience food that make a tasty and fast side dish. A healthier version may be made with “cauli-rice” …  cauliflower florettes briefly pulsed in a food processor. The recipe below is a simplified adaptation of the various techniques and ingredients found on line. Though I DID add a ‘variation’ that seemed more extravagant. I haven’t tried it yet. Mainly because I didn’t have either the bacon or the peppers on hand. However, I have two packages of raw cauli-rice in the freezer. Maybe I’ll make them for Christmas. Or New Years.

Baked Cauliflower Tots

Baked Cauliflower Tots – makes 10-12 ‘tots’, 4-6 per serving

2 cups/250 gm ‘riced’ cauliflower florettes*
1 large egg
1/2 tsp dried parsley
1/4 cup raw onion, finely minced or 2 tbsp crispy fried onions
1/4 cup finely grated Parmesan cheese
1/4 cup fine breadcrumbs, plain or Italian seasoned
salt and pepper to taste
cooking spray or vegetable oil

*Break down a whole head of cauliflower into florettes. In a food processor, 1/4 of a head at a time, briefly pulse the florettes until they’ve broken down into roughly rice kernel sized.

Preheat the oven to 375 degrees Fahrenheit.

Place the riced cauliflower into a microwave safe bowl, with lid, and cook 1-2 minutes on high. Let cool enough to handle. Place the cooled cauli-rice into a fine weave tea towel and squeeze out the excess water. (NOTE: I managed to extract about 3 tbsp of liquid out of this batch.)

Spray a nonstick cookie sheet with cooking spray or brush lightly with vegetable oil. Set aside.

In a medium sized bowl, combine all of the ingredients and season with salt and pepper to taste.

Spoon about 2 tbsp of the mixture in your hands and roll into small oval shaped tots.

Place on the cookie sheet 1/2 inch apart and bake for about 20 minutes. Turn and bake for another 10-15 minutes. Both sides should be nicely browned and firm but still retain some bounce.

Remove and serve as a side dish. Or, as an appetizer, serve with ketchup, pesto, hummus or your preferred dipping sauce.

For an even more decadent appetizer, stir in the items below.

Twice Baked Potato Variation: 1/2 cup grated cheddar cheese, 1/4 cup finely minced bell pepper and 1/4 cup finely chopped crispy bacon

Cauliflower-Rice Pizza Crust

Because Karen, of “Back Road Journal”, posed an interesting question about getting a pizza crust, using cauliflower rice, that was firm enough to pick up … and because I was bored, I decided to attempt a technique and recipe found here.

The recipe was scaled down to accommodate the reality that I only had 300 gm of cauliflower rice in the house. And it was frozen.

It’s possible that using fresh cauliflower, rather than frozen, may give you a drier cauliflower rice preparation to start with, and require less effort to get as much excess water out of your cooked cauliflower as possible. Instead of poaching/steaming the cauliflower, I used the microwave to cook the cauliflower rice directly from frozen.

Pick-upable Crust

Cauliflower Rice Pizza Crust for One – makes 1 16 1/2 cm (6 1/2 inch) diameter pizza crust

300 gm cauli-rice, frozen
1 tbsp beaten egg**
1 tbsp soft goat cheese (chevre) or cream cheese
1-2 pinches of salt
1/4 tsp dry oregano, rubbed between the palms of your hand to a powder

NOTE: One large egg has a volume of about 1/4 cups. Using 1/4 of an egg means that you use about 1 tbsp of well beaten egg.

Place frozen cauli-rice in a microwave safe container with lid. Cook on high for 5 minutes. With a fork break up the cauli-rice, replace the lid, and return to the microwave and cook on high for another 2 minutes.

Preheat oven to 400 deg Fahrenheit. Cover a metal baking dish or sheet with a sheet of parchment paper.

Let the cauli-rice cool for 5-10 min until it’s cool enough to handle. Transfer the cauli-rice to a sturdy linen towel and squeeze as much of the liquid as you can out of it. NOTE: I got about 160 ml (2/3 cup) of water out of the cauli-rice.

Transfer the cooled cauli-rice to a bowl and add the remaining ingredients. Mix well.

Transfer the cauli-rice ‘crust’ into the center of the parchment paper and pat out into a 16 1/2 cm (6 1/2 inch) diameter circle. It will be about 5 cm (1/3 inch) thick.

Bake in the oven for 30-35 minutes until the top is golden brown. With a spatula, flip the ‘crust’ over, in case of sticky areas, and add the toppings.

Crust Top and bottom

Return to the oven and bake 5-7 minutes until the cheese is melted and bubbly and the toppings are cooked.

Cut and serve immediately.

Cauliflower-Rice

Reducing or avoiding carbohydrates in the diet is important for many people so, even though I enjoy mashed potatoes, rice, noodles or spaetzle/nokedli as a base for a dish of roast or paprika chicken, I decided to finally try ‘rice’ made out of cauliflower. Since cauliflower is not one of my go-to vegetable options, I had some concerns.

It turns out that the concerns weren’t warranted. Buy the cauliflower when it’s on sale, prepare and freeze for a fast (<15 min) side dish from frozen.

Cauliflower head with green leaves and stem trimmed off.

Quarter the head of cauliflower and pulse each quarter until the florettes are broken down into coarse rice-sized and shaped pieces. Bag and freeze. No blanching necessary. Each bag held a bit over 300 gms … enough for 2 servings.

Mint Chimichurri Butter Maryland Chicken with Cauli-Rice

Paprika Chicken over Cauli-Rice

Basic Cauli-Rice – serves 2

300 gm cauliflower rice, frozen
1 tbsp sauteed onion
~1 tsp salt, or to taste
1/4 tsp ground black pepper
1 tbsp vegetable oil or drippings from roasted chicken

In a large saute pan over medium-high heat, combine the oil or drippings with the sauteed onion.

Add the frozen cauliflower rice and break it up as much as possible. Add a tablespoon or two of water and cover with a lid. Let steam for 5 minutes. Remove the lid, break up the cauliflower, sprinkle the salt and pepper over the top and combine the cauliflower with the oil/drippings. Cook for a few minutes until the ‘rice’ chunks are separate and have a bit of colour. Taste, adding more salt if needed and serve.