I don’t know about you, but between all of the holiday weight that I’ve gained and the illness that my family has had with a rough couple months of flus and colds I am definitely looking for a health boost. So in my attempt to eat healthier, lose weight, have more energy, have less aches and pains, and promote healthy eating within my family I am trying to move towards a more plant-based diet. I’m trying to cut back on dairy, eggs, processed foods, adding more fruits vegetables nuts and seeds.
So one of my simple swaps is to use ricedcauliflower instead of rice in my vegetarian dishes. You can find it in just about any supermarket now! I saw it at my local Kroger Smith’s, I’ve ordered it through Amazon Prime Now, and Trader Joe’s has had it for well over a year. Using it instead of white rice or even brown rice in my dishes will save me hundreds of unwanted calories, and add folic acid to my meal.
If you have been reading my blog of the years you know my oldest son is a very picky eater. One way that I can get some veggies in him is by putting about half a cup of the riced cauliflower in with a cup of brown rice and mixing that together. If you cook them together in your rice cooker with some water, olive oil, salt, and pepper it is almost indistinguishable from the brown rice. I typically make that for him one night a week.
To make a simple, plain riced cauliflower I will give you my recipe and steps below. It comes out having a very similar texture to rice, it looks like white rice, and if you add some olive oil and salt it doesn’t have that strong, cauliflower taste anymore.
Simple Riced Cauliflower
1 packaged frozen or refrigerated riced cauliflower
water to cover
1 tbsp olive or coconut oil
1 tsp salt
In a deep pan pour your riced cauliflower, cover with water, add olive oil and salt. Cook, uncovered on your stovetop, on high until the water boils. Reduce heat to medium and cook covered for 10 minutes until the water is absorbed. Fluff with a fork.
4 c. Greens of your choice (collared, arugula, spinach, kale-I used a 50/50 salad greens mix)
2 tbsp minced garlic
1 tbsp olive oil
Salt to taste
In a deep pan add olive oil and turn your stove’s heat up to high. Add 4 cups of greens in bunch, by bunch , sautéing with a wooden spoon. Add 1 tbsp of garlic after about 2 cups of greens have been sautéed in the oil and wilted, then continue adding greens. Sauté the greens with the last tbsp of garlic and then turn off the heat. Salt to taste. Enjoy!
***For this recipe I made the riced cauliflower while heating up my oven for the chickpeas. Then I divided my cooked riced cauliflower into two bowls, used the same pan for the greens to cut down on dishes. While the greens were being sautéed , the chick peas were in the oven crisping.
Crispy Garlicky Chickpeas
1 can of chickpeas, drained and rinsed
1 tbsp olive oil
salt to taste
1 tbsp garlic
Pre-heat oven to 375 F. On a baking sheet pour your chickpeas, olive oil, and garlic. Mix together with your hands and spread evenly across the baking sheet. Sprinkle with salt and place in the oven for 30 minutes. When they come out they will be crispy and warm.
To layer the salad-I placed the riced cauliflower in the bottom of our dish, then I topped it with the garlicky greens and crispy chickpeas. For my husband, who doesn’t eat much during the day, I wanted to add some more protein and crunch to the salad so I sprinkled sunflower seeds on top as well.
To accompany this salad with a simple vegetable soup with chickpea noodles. It’s a very nutritious, healthy kick start to the New Year!