Cauliflower Rice And Supergrains Recipes

Cauliflower is a member of the cruciferous family and a cousin of broccoli, Brussels sprouts, and cabbage. While most people think of it to be a white vegetable you will find purple-, green- and light-orange-colored cauliflower in the market this fall. When choosing a head of vitamin C-filled cauliflower, look for bright green leaves around a firm head of florets that have no brown or yellow signs of aging. I love to eat raw cauliflower as a snack, with a dip, or thinly sliced and added to salad greens. Cauliflower can be steamed, blanched, grilled, roasted and sautéed with excellent results.

If one is cutting back on carbs, cauliflower “rice” is an excellent substitute for regular rice. You will be amazed at how satiated you will feel after treating your family and friends to this Fried Cauliflower Rice dish. Serve a tomato salad alongside to complete the meal.

You’ll find Ancient Harvest spaghetti in the gluten-free section of the market. This pasta is made with organic corn and quinoa “super grains” and it’s the perfect spaghetti to cook for a family dinner during this week. It’s an easy dinner to put together in a hurry and full of healthy protein-rich grains that not even the most finicky kid will turn down! Feel free to add a favorite vegetable to the sauce. Bon appétit!

Fried Cauliflower Rice(Serves 4)About 1 medium head cauliflower, cut into florets

2 tablespoons avocado oil or extra virgin olive oil

1 to 2 cloves garlic, thinly sliced

2 quarter-size slices fresh peeled ginger, thinly sliced

1 medium onion, chopped

4 Japanese eggplants, washed, cut on an angle into 1/2-inch slices

1 red or orange bell pepper, seeded and cut into thin slices

1/4 Poblano pepper, seeded and cut into thin slices

About 3/4 pound fresh green beans, blanched and cut into 1-inch lengths

Sea salt and freshly ground black pepper, to taste

About 2 tablespoons Mirin, or more to taste

About 2 tablespoons gluten-free tamari (soy sauce) or more to taste

2 tablespoons roasted peanuts, for garnish

Flat leaf parsley or cilantro leaves for garnishTo prepare:Working in batches, place cauliflower florets in bowl of food processor fitted with the stainless steel blade and pulse until it resembles rice. Set aside.

Prepare the remaining vegetables and have them near the stove before starting to cook.

In a non-stick skillet over moderate heat, coat the bottom with oil, add garlic and ginger and stir fry until lightly caramelized on the edges and aromatic, about two minutes.

With a slotted spoon, remove the garlic and ginger.

Raise the heat, add onion, eggplant, bell pepper, Poblano pepper, and beans and stir fry, adding a few drops of oil if necessary to lightly coat the vegetables, stirring constantly for two minutes.

Return the reserved garlic and ginger, cover, and cook until the vegetables are nearly tender, about six to seven minutes.

Uncover the pan, and working in batches, add the cauliflower rice, stirring well after each addition.

Add mirin and tamari and stir to combine, taste, and adjust the seasonings.

Transfer to warm dinner plates and serve at once, garnish with parsley or cilantro and peanuts.Supergrain Pasta 
With Cauliflower, Leeks 
And Tomatoes(Serves 4)8-ounce box Ancient Harvest spaghetti

About 2 tablespoons extra virgin olive oil, plus extra if necessary

1 medium leek, trimmed and washed, cut into thin slices

1/2 head of fresh cauliflower, sliced into small pieces

Sea salt and freshly ground black pepper, to taste

1 to 2 pinches red pepper flakes, to taste

4 to 5 cloves garlic cut into thick slices

1 large beefsteak tomato, cored and cut into chunks

Small fistful flat leaf parsley, roughly choppedTo prepare:In a large pot of boiling salted water, cook the protein pasta according to the directions on the side of the package. (This pasta has a slightly different consistency from semolina flour pasta.) Test after about six or seven minutes for doneness. Cook until tender, about 10 minutes. Reserve a cup of cooking water and drain the pasta, shaking off the excess water.

Meanwhile, in a skillet over moderate high heat, coat the bottom with oil.

When it’s hot, add leek and cauliflower and sauté until the vegetables are beginning to soften.

Season with salt and pepper plus pepper flakes.

Add garlic and sauté until golden and aromatic, about three minutes.

Continue cooking until the vegetables are crunch tender.

Add tomato and parsley, stir well, and turn off the heat.

Add the drained hot pasta to the vegetables; stir well to mix, adding a splash or two of the reserved cooking water if necessary to create a sauce.

Taste and adjust the seasonings and serve at once. Garnish with parsley.