Tags
Cauliflower Rice, Coconut Lime Curry, Gluten Free Dinners, Grain Free Dinners, Low Carb Dinners, Paleo Curry, Paleo Dinners, Paleo Rice
For the past few days, I have been eating meals free of gluten, grains, and legumes and most dairy products except eggs and butter. It’s an experiment to see how long I can last without that turkey and cheese sandwich for lunch at work and how creative I can get with my meals. This week I had Rosemary Lemon Salmon with skin-on Mashed Potatoes, Steak and Avocado Salad, Cucumber and Avocado Salad, Scrambled Eggs with Peppers, Onions, Spinach with Jalapeno Chicken Sausages and Roasted Asparagus. I have been snacking on mandarins, apples, and mangoes.
I had been very excited about trying cauliflower rice and I wasn’t disappointed. The texture is very much like couscous and it is very easy to make. What I made is the most basic version of cauliflower rice. You can add herbs and vegetables to make variations of it. I am going to be making it with peas and potatoes soon (a deconstructed version of aloo gobi, almost).
Here are the recipes for both the ‘rice’ and the curry:
Cauliflower Rice
serves 4
Ingredients
2 Heads Cauliflower
Olive Oil – 1 TSPN
Salt & Pepper to taste
Directions
1. After washing the cauliflower and removing its leaves and stem, chop it into pieces small enough to fit into a food processor. (If you do not have a food processor, cut the head into four to five pieces and grate it instead of pulsing it in the food processor.)
2. Transfer the cauliflower to a food processor and pulse until the pieces are completely shredded.
3. In a skillet, heat the olive oil and add the processed cauliflower. Cook on medium-low heat, stirring until the “rice” feels dry — about 10 minutes. Add salt and pepper to taste and mix well. Serve warm.
Coconut Lime Curry with Chicken
serves 4
Ingredients
3 Skinless Chicken Breasts, cut into one inch pieces
Coconut Oil – 1 TSPN
Yellow Onion – 1 medium sized, chopped
Garlic – minced, 1/2 TBSPN
Salt – 1 TSPN
Black Pepper – 1/2 TSPN
Hot Sauce — to taste (we used Holy Jolokia – so, yes, just a few dashes for us)
Curry Powder – 1 1/2 TSPN
Ground Cumin – 1 1/2 TSPN
Ground Coriander – 1 TSPN
White Pepper – 1/2 TSPN (optional)
Lime Juice – 2 TBSPN
Coconut Milk – 1 can
Cilantro for garnish (optional)
Directions
1. Heat the coconut oil in a wok. Add the garlic, salt, black pepper, yellow onion, and the chicken. Stir on high heat for two minutes.
2. Turn the heat down to medium and add the hot sauce, dry spices and lime juice. Stir well to incorporate the spices and then stir occasionally for the next seven minutes.
3. Add the coconut milk, stir, and cover the wok. Once the curry thickens, lower the heat to medium-low and stir well. Garnish with cilantro and serve with (cauliflower) rice!