When my third child was born I was determined to break the “white diet” track that my two older kids seemed to be on forever. Though they’re now adventurous and experimental eaters, my kids seemed to subsist for years on pasta (with butter and cheese, of course), rice, milk, and cereal.
And while my little one got off to a great start — eagerly trying anything and everything — he hit the “white wall” at age 2 and has stayed there ever since. Which is why I was thrilled to see articles about cauliflower rice explode on the Internet. I resisted at first, refusing to believe that a) this could be as easy as the articles would have you think, and b) that it would ever come close to the real thing.
In time, my curiosity got the better of me. What if it worked? I knew that cauliflower was high in vitamin C and potassium, along with other important nutrients. I’ve also learned that raw cauliflower is not everyone’s “thing,” and that this could be just the fix to make this veggie more enjoyable. I couldn’t resist anymore, and tossed a head into my cart on my next grocery trip.
Verdict?
For appearance and texture, the cauliflower proved a worthy copycat (though it looked more like couscous than long grain rice). As for taste, while it was clear that you were not eating rice, the mild flavor of the cauliflower paired well with almost anything I prepared. My 18-year-old son, who has the most sophisticated palate of all of us, loved it. My 6-year-old ate it unenthusiastically, but I think he can be won over! My cauliflower-hating hubby declared it a hit, and was happy to have a lower calorie alternative to rice and pasta.
And seriously, it could NOT be easier to prepare. Simply quarter a head of cauliflower and cut out the core. Break into florets and pulse (in two batches) in your food processor.
You can use the cauliflower exactly as you would rice. Toss it “as-is” into a salad or wrap. Or do as I did here and sauté in a bit of olive oil (to bring out the nuttiness and heighten the flavor) to serve as a side with dinner. The “rice” was a fabulous complement to this dinner of sweet and sour chicken and steamed broccoli.
So go ahead and give a positive spin to the term “white diet”!
Sweet and Sour Chicken with Cauliflower Rice
Makes: 4 servingsIngredients:
- 1/4 cup vegetable oil
- 1 pound skinless, boneless chicken thighs or breast, cut into bite-sized pieces
- 2 tablespoons cornstarch
- 2 cups chicken stock
- 1/2 cup ketchup
- 2 tablespoon sugar
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 2-3 tablespoons olive oil
- 1 head of cauliflower, quartered, core removed, and separated into “florets,” and made into rice in your food processor
- salt and pepper (to taste)
- sesame seeds and sliced scallions, for garnish (optional)
- steamed broccoli, to serve alongside (optional)
Directions:
- Preheat oven to 350 F. Lightly oil a glass baking dish.
- Heat vegetable oil in a large heavy skillet over medium-high heat. Cook chicken in a single layer in two to three batches until golden brown on all sides (2-3 minutes per side) — don’t worry about cooking it through. Transfer chicken to your prepared baking dish as each batch is finished. Wipe out the skillet and let cool.
- Meanwhile, in a medium bowl stir the cornstarch into 2 tablespoons cold water until completely dissolved. Stir in the stock, ketchup, sugar, rice vinegar, and soy sauce. Pour sauce over chicken and bake for an hour, turning chicken 2-3 times to coat evenly.
- While the chicken is cooking, heat 1 tablespoon of olive oil in your wiped-out skillet over medium heat. Place 1-2 cups of the cauliflower rice in the skillet and sauté until golden. Transfer to a serving bowl and repeat with remaining rice (and additional olive oil if needed). Season with salt and pepper.
- Serve chicken with sauce over cauliflower rice, garnished with sesame seeds and sliced scallions. Add steamed broccoli on the side, if desired.
Source: Babble.com
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