1、Cauliflower-Rice Cakes

  • Makes: 12 servings
  • Serving Size: 2 cakes and about 1 tablespoon pesto
  • Carb Grams Per Serving: 15
  • Cauliflower-Rice Cakes recipe

    Ingredients

    • 4cups large cauliflower florets (about 1 pound)
    • 1/2 cup water
    • 1/2 teaspoon salt
    • 1cup canned garbanzo beans (chickpeas), rinsed and drained
    • 1cup cooked brown rice
    • 1/4 cup finely chopped shallots
    • 1/4 cup snipped fresh cilantro
    • 3tablespoons grated Parmesan cheese
    • 3/4 teaspoon curry powder
    • 1/2 teaspoon ground black pepper
    • 1/3 cup all-purpose flour
    • 4tablespoons olive oil
    • 1 recipeGreen Pea Pesto
    • 1/2 cupfrozen peas, thawed
    • 1/2 cupsnipped fresh Italian (flat-leaf) parsley leaves
    • 1/4 cupsnipped fresh basil
    • 1/4 cupsnipped fresh mint
    • 2tablespoonswater
    • 2tablespoonsgrated Parmesan cheese
    • 1shallot, chopped
    • 1 - 2tablespoonslemon juice
    • 1/4 teaspoonsalt
    • 1/4 teaspoonground black pepper
    • Pinchcayenne pepper (if desired)

    Method

    Bring to boiling over high heat; reduce heat. Simmer, covered, about 30 minutes or until cauliflower is very soft, stirring and adding more water if necessary. Uncover. Cook about 5 minutes more or until most of the water has evaporated. Mash cauliflower with a fork (you should have about 1-2/3 cups mashed cauliflower).
  • In a large bowl, mash garbanzo beans with a potato masher or fork. Stir in mashed cauliflower, rice, shallots, cilantro, Parmesan cheese, curry powder, and pepper. Cover and chill for at least 1 hour or up to 24 hours.
  • Preheat oven to 425 degrees F.Line a baking sheet with parchment paper.
  • For each cake, use clean hands to shape 2 tablespoons of the cauliflower mixture into a round cake about 2-1/2 inches in diameter (cakes will be soft). Place flour in a shallow dish; dip cakes in flour, carefully turning to coat all sides. In a large nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add half of the cakes to hot oil; cook for 4 to 6 minutes or until lightly browned, carefully turning once halfway through cooking time. Transfer cakes to the prepared baking sheet. Repeat with the remaining cakes and the remaining 2 tablespoons oil. When all cakes are browned, bake about 5 minutes or until heated through. Serve with Green Pea Pesto.
  • In a food processor, combine peas; parsley leaves; basil;mint; water; Parmesan cheese; shallot; lemon juice; salt; pepper; and, if desired, cayenne pepper. Cover and pulse until desired consistency, adding more water, 1 tablespoon at a time, if necessary. Store in an airtight container in the refrigerator for up to 2 days. Makes about 3/4 cup.

  • https://www.truecookbook.com/recipe/cauliflower-rice-cakes-11097/

    2、Cauliflower, rice & lentil salad

    This earthy and vegetarian rice pilaf is good for feeding a crowd, so works well on a buffet table
    Cauliflower, rice & lentil salad recipe

    Ingredients

    Method

    1. Heat oven to 200C/180C fan/gas 6. Break the cauliflower into florets, drizzle with oil and toss with the paprika. Spread out in a roasting tin and roast for 40 mins until just tender. Allow to cool slightly.
    2. Meanwhile, rinse the rice and lentils, then put them in a saucepan with twice their volume of water. Cover and bring to the boil, reduce to a simmer and cook for 25-30 mins. Drain and rinse under cold water.
    3. To make the dressing, whisk together all the ingredients. Season and pour over the rice mixture while slightly warm, then stir in the cauliflower, raisins and parsley.

    3、Cauliflower rice

    Pulse cauliflower in a food processor for a couscous or rice-like side dish that's much lower GI and ready in just 10 minutes
    Cauliflower rice recipe

    Ingredients

    Method

    1. Cut the hard core and stalks from the cauliflower and pulse the rest in a food processor to make grains the size of rice. Tip into a heatproof bowl, cover with cling film, then pierce and microwave for 7 mins on High – there is no need to add any water. Stir in the coriander. For spicier rice, add some toasted cumin seeds.

    4、Egg-fried cauliflower rice with prawn cracker crumbs

    This crowd-pleasing, low-calorie supper uses cauliflower for rice to bump up the veg count, while frozen peas and beans keep it budget-friendly
    Egg-fried cauliflower rice with prawn cracker crumbs recipe

    Ingredients

    Method

    1. Put the kettle on to boil. Put the beans and peas in a large sieve then pour over the boiled water to defrost them. Drain and set aside.
    2. Heat 1 tsp oil in a large, non-stick frying pan or wok. Add the bacon and fry for 2-3 mins. Add another 1 tsp oil and cook the onion and carrots for 1-2 mins until slightly softened, then push the veg and bacon to one side of the pan. Add the final 1 tsp oil, then pour in the egg, stirring constantly to scramble it.
    3. Pulse the cauliflower in a food processor until it resembles rice. Add the cauliflower and soy to the pan, and stir together. Add the green beans and peas, and cook, stirring, for 1-2 mins until hot through. Divide between two plates and serve with sweet chilli sauce for drizzling. Break the prawn crackers into rough crumbs. The crackers absorb moisture quickly so, to keep them crunchy, it’s best to serve them in a dish on the side to sprinkle over the rice while eating.

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