CAULIFLOWER CONFETTI " RICE "
I like flexible recipes, this recipe is quite flexible. We eat low-carb in our house; this recipe was developed out of a need for a rice substitute - it is easiy adapted to any cuisine, just add spices that complement your meal. We especially like it with curries.
Provided by WyattsGirl
Categories Cauliflower
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a food processor, chop the cauliflower until it looks like 'rice', remove and set aside.
- In food processor chop one seeded red pepper, the celery, garlic and the onion.
- If using the leek, slice the leek in 1/2 inch slices.
- Heat oil in non-stick saute pan, add the vegetables, and stir over medium heat until the vegetables start to 'weep' and release some of their liquid.
- Add the spices and set heat to low, cover and cook until 'rice' is the desired consistency. Add small amounts of water, if needed.
- Delicious on its own or as a base for curry or ragouts.
CONFETTI CAULIFLOWER
Nice way to serve cauliflower, adds taste and colour to any plate. (substitute sharp cheddar if you wish)
Provided by Derf2440
Categories Cauliflower
Time 16m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- spray a microwave safe casserole with veggie oil.
- Place cauliflower florets in casserole.
- Add water if needed.
- Chop all the peppers and green onion and sprinkle over the cauliflower.
- Sprinkle salt and cayenne over to taste.
- Mix a little to distribute everything evenly.
- Cover and microwave on high for about 4 minutes or until the cauliflower is tender crisp.
- (depends on how much cauliflower is used).
- If you do not have a turntable in the micro, you might want to stir once, halfway through.
- Remove from oven and sprinkle olives and cheese over top.
- Cover and microwave for 10 to 20 seconds or just until the cheese barely melts.
- Remove from oven and let stand covered for 5 minutes before serving.
- I cook this in the serving dish, it does not have a lid, so I cover it with plastic wrap, with just one tiny steam vent, cut in the centre.
- Don't want to loose too much cooking steam.
Nutrition Facts : Calories 111.8, Fat 4.3, SaturatedFat 2.3, Cholesterol 11, Sodium 274, Carbohydrate 12.4, Fiber 4.9, Sugar 5, Protein 8.4
ANOTHER OF MY FRIEND VICKY'S CREATIONS: CAULIFLOWER WITH RED, GREEN AND BLACK CONFETTI
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook cauliflower in 1-inch boiling water covered for 8 to 10 minutes until tender. Drain, sprinkle with salt and return pan to stove top uncovered. Set heat at medium and add oil, garlic, anchovies (optional, unless you are dining with Vicky) and crushed red pepper flakes to the pan. Break up anchovies with the back of a wooden spoon until they melt into oil. Add diced red roasted pepper, chopped olives and parsley to the pan and combine. Add cooked, drained cauliflower to the pan and toss to distribute the red, black and green confetti. Add the red pepper. Season with salt and pepper, to your taste, and serve.
ANOTHER OF MY FRIEND VICKY'S CREATIONS: CAULIFLOWER WITH RED, GREEN AND BLACK CONFETTI
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook cauliflower in 1-inch boiling water covered for 8 to 10 minutes until tender. Drain, sprinkle with salt and return pan to stove top uncovered. Set heat at medium and add oil, garlic, anchovies (optional, unless you are dining with Vicky) and crushed red pepper flakes to the pan. Break up anchovies with the back of a wooden spoon until they melt into oil. Add diced red roasted pepper, chopped olives and parsley to the pan and combine. Add cooked, drained cauliflower to the pan and toss to distribute the red, black and green confetti. Add the red pepper. Season with salt and pepper, to your taste, and serve.
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