Colorful Cauliflower Rice Recipe: A Healthy Way to a Zero-Waste Kitchen by Jan Mostrom
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I love the ease and versatility of this cauliflower recipe. The cauliflower rice recipe adapts to what's in your fridge. I made this vegetable rice the other night when it was 5:30 p.m. and I hadn't even begun to think about dinner. I checked my refrigerator and found onion, carrots, celery, garlic, broccoli and sweet peppers. Then I checked the freezer and found frozen cauliflower rice and voila! Our vegetarian dinner was born!
If you have different vegetables, use them! No cauliflower rice? Try quinoa, rice or pasta. Add toppings like cherry tomatoes, feta cheese, goat cheese, chopped green onions or crispy tofu to complete this simple and delicious lunch or dinner. Just go for it and use up what you have on end. Zero waste!
Serve this healthy cauliflower rice with vegetables as a main dish for lunch or dinner or as a side dish.
Cuisine: American
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
- 4 - 6 cups chopped vegetables (onions, sweet peppers, carrots, celery, broccoli, green beans, garlic, ginger, spinach, etc.)
- 1 bag (12 to 16 ounces) cauliflower rice
- 1 can (15 ounces) garbanzo beans, drained and blotted dry (optional)
- 2 tablespoons coconut oil, olive oil or other high-heat oil
- salt, black pepper and seasonings of your choice
Here's how to make it:
- Melt 1 tablespoons oil in a large frying pan. Add onion and garbanzo beans (if desired) and sauté for 5 minutes. Melt an additional 1 tablespoon oil and add broccoli, carrots, celery, minced garlic, minced ginger and any other vegetables. Season with salt pepper and anything that you like (I used Indian spices). Cook for 3 to 5 minutes or until desired tenderness.
- Add a bag of frozen cauliflower or cooked rice or grain. Mix until cauliflower rice is heated through.
- Serve hot with desired toppings.
Photos courtesy of Jan Mostrom.
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