Wash trim and cut cauliflower florets, dry thoroughly on kitchen towels. Use florets for roasting (see below) "rice" florets in food processor for sautéing or blanching.
2# cut cauliflower florets
Olive oil to coat florets
Salt to taste
Pepper to taste
Preheat oven to 400*
Toss cauliflower with olive oil and season with salt and pepper. Place on foil lined baking sheet pan, roast for 30 minutes, stirring halfway through, remove from oven and serve or toss in your favorite wing sauce, taco sauce, or ranch to kick it up a bit.
2# riced cauliflower
1/4 cup butter melted
1/2 - 1 cup cream heated
Salt and pepper to taste
1/4 teaspoon freshly ground nutmeg - optional
Bring 4 quarts water to a boil, salt water if desired, add riced cauliflower and cook and stir for 10 minutes, meanwhile heat butter and half of the cream in sauce pan, drain cauliflower and dry on kitchen towels, add to heated cream and butter mixture, season with salt, pepper and nutmeg. Serve immediate or cool , and refrigerate.
Southwestern Cauliflower "Rice"
2# riced cauliflower (from a 3# head cauliflower)
2 Tablespoons olive oil (or your go to cooking oil)
1 small onion - diced
1 teaspoon dry herb mix (oregano, thyme, basil, parsley)
1 teaspoon dry chile flakes
3 cloves garlic - minced
2 cups red bell pepper - diced
2 cups fresh or frozen corn
1 teaspoon sea salt
1/4 teaspoons black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon granulated garlic
1 teaspoon granulated onion
2 teaspoons ground smoked paprika
2 cups cooked black beans, if using canned, rinse thoroughly.
1 cup torn cilantro leaves
Juice of 1-2 lemons
Heat olive oil in large sauté pan, add onion cook for 2 minutes, add dry herbs cook 3 minutes, add chile flakes and garlic cook till fragrant 1-2 minutes, add corn cook 3 minutes, add red bell pepper cook 3 minutes, add riced cauliflower, stir and cook, season with salt through paprika, stir well, cover and cook on low 10-15 minutes or until cauliflower has cooked to al dente and the ingredients have melted together. Add black beans and heat through. Do a taste test, add more salt, pepper, chile flakes or even cumin to your taste. Finish with Cilantro and Lemon juice.
Chicken Avocado Bacon Bowl
1# Cooked farro
1# pulled rotisserie chicken
1/2# cooked bacon crumbles
2 hass avocados - sliced - pro tip: how to cut avocado without cutting your hand.
4 Roma tomatoes (or cherry tomatoes halved)
AZ Food Crafters
961 W. Ray Rd., Ste. 1, Chandler, AZ 85225
For more information call 480-264-2532 or visit www.azfoodcrafters.com