All Photos © Christine Elise McCarthy 2016
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
I think everyone likes rice one way or the other but sometimes you just don’t want that starch & carb thing. But, sometimes, you find you are 50 years old & are 25 pounds off your game weight. Sometimes, you can’t fit into even your “fat” pants – unless they have a stretchy waist…and it is always a slippery slope – getting too cozy in those stretchy pants. Sometimes – you gotta take a stand, make sacrifices, cut yourself off. Sometimes, you need to cut calories & God knows you are not cutting back on the wine & champagne. You don’t want to become alchorexic – saving all your calories up to drink at night. So – what do you do? You make things like this cauliflower rice! Seems like rice – but it is just grated cauliflower! Guiltless & a good way to sneak extra veggies into veggie-suspicious diners. It really is convincing – especially when incorporated into other dishes – like Thai or Indian foods.
In the past, I have posted Garlic and Ginger Cauliflower Rice, Easy Cilantro Scallion Lime Cauliflower Rice, Cauliflower Fried Rice, and Spicy Thai Fried Cauliflower “Rice” – seen below, respectively. Today – I am posting a Coconut, Ginger & Jalapeno Cauliflower “Rice.” If you have never tried it before – trust me – it works! Really seems like rice but you can shove it in your face like you are at an eating tournament & your ass won’t grow a bit. It might even tighten up! So – why not give it a go?
Coconut, Ginger & Jalapeno Cauliflower “Rice”
I head cauliflower – leaves & core cut away
2 jalapeno peppers – seeded & diced
2 TBS grated fresh ginger or ginger paste
1 cup unsweetened, grated coconut
2 TBS coconut oil
1 tsp ground cumin
Grate the cauliflower with a box grater or with the grating blade in a food processor.
Heat the coconut oil in a wok or large frying pan & cook the jalapenos until they begin to soften. Add te ginger & cook one minute. Add the cauliflower, coconut & cumin & cook about 5 minutes – or until the cauliflower is soften but not mushy. Season with S&P.
Stores very well in the fridge without clumping.