Monday, August 12, 2013

Masala Cauli-Fried Rice

I know it's been a LONG time, but I just don't have "blogging" in my daily regimen of things that must be done.  It comes next to last behind taking care of Tessa, taking care of my clients (ie working!), exercising, cooking, remembering to shower, and being nice to my husband :)  That being said I have found some amazing new recipes lately, including cabbage & potato crustless pie, banana & walnut grain free granola, coconut lemon pops, asian pickeled shrimp, and tonight was masala cauli-fried rice.  I can't share ALL of these recipes as I simply don't have time my friends!  But you're welcome to google them and I'm sure you'll find something relatively similar and delicious to try yourself.

To give you some perspective, 1 medium head of cauliflower has 30g of carbohydrates, 14g of fiber, and 11g of the whole head! That's the carbohydrate equivalent to a 1/2 cup of cooked grains, 2 slices of bread, or a large banana; with no associated blood sugar implications, cravings or guilt!  And you will not eat an entire head of cauliflower in one sitting, so you're really looking at 5-10g of carbs in a very satisfying cauliflower meal.  Cauliflower is also an amazing source of vitamin K (which is necessary for blood coagulation, and vitamin D utilization in the body), high in vitamin C, and folic acid (so those of you who are pregnant or wanna-be prego's out there load up!).

Cauliflower has become the new grain for Paleo, Primal, and GAPS diet followers.  It's extremely versatile and truly tastes like a grain when used that way.  I have used it to make cauliflower crust pizza (awesome BTW), cauliflower & banana cereal, raw cauliflower salad, cauliflower mashed potatoes (if you haven't tried it, it's a must, SO good) you name it get creative you can do a ton with it!  

Masala Cauli-Fried Rice

Grain/Gluten Free/Paleo/Primal
(Grain Free, Vegan, SCD, GAPS, Paleo)


3 tablespoons ghee/oil of choice
1 medium cauliflower head, chopped in food processor (should look like rice, not mush!)
1 medium yellow onion, diced (about 1/2 cup)
3 cloves of garlic, minced (about 1 teaspoon)
2 medium sized carrots, food processed (chopped, not juicy)
1/2 cup chopped cabbage
10 sliced cherry tomatoes
1/4 cup green onions or chives chopped
1/2 teaspoon ground mustard seeds
1 1/2 teaspoons ground coriander
2 teaspoons Kashmir Garam Masala**
1/2 teaspoon turmeric powder
3 inch piece of fresh ginger, peeled & grated ( about 1-2 teaspoons)
2 tbsp coconut aminos
1/2-1 teaspoon coarse sea salt plus more to taste (will vary if the masala powder is salted or not)
Cracked peppercorns to taste

Chop and prepare all veggies.
Melt ghee in large pan or wok over low-medium heat.  Add onions and let cook down a few minutes until translucent.
Add cauliflower, carrots, and cabbage to pan, mix well and cover to simmer for 5-10 minutes.
Add ginger, garlic, spices, tomatoes, coconut aminos, and green onions.  Mix well, cover and simmer for 15 minutes.
Taste...adding salt & pepper to your liking.

I served mine with fresh avocado on top, a little more coconut aminos & was delicious.  Even Tessa couldn't get enough of it (she's my 1 year old daughter BTW!)