Pork Fried (Cauliflower) “Rice”

Recently we’ve had so much going on that I kind of fell into one of those traps of making the same meals over and over every week. Sure, they’re good, but I’m getting pretty tired of the same sausage and tomato pasta!

In searching for new recipes to try, and also ones that were healthier, I remembered my good friend had posted that she made orange chicken with fried rice… but instead of rice, she used CAULIFLOWER! I know, it sounds like one of those substitutions that doesn’t even make sense and that everyone spits out.

Let me tell you, IT’S NOT. I made it tonight, substituting some leftover pork I was trying to use up, and I didn’t miss the rice, not one bit!

It’s a little messy turning the cauliflower into ‘rice’, but it’s super easy and kind of fool proof.

Here’s what you need:
1/2 head of cauliflower
Half an onion (I used red)
2 cloves garlic
About 2 carrots
About 1 TBLspn cooking oil
About 1 1/2 TBLspn coconut oil
2 eggs
About 1 cup cooked pork – loin or chop would work fine (I used leftovers from this)
Optional: green onion for garnish

First get your cauliflower ready. Chop up half the head of cauliflower and add it to the food processor. This is the part that’s a little messy; it’s just difficult to get it all in there without getting tiny crumbs all over the counter and floor. Once it’s in there, pulse until it’s at a rice-like consistency. Honestly? Mine looked more like couscous or quinoa, but it still turned out fantastic, so you don’t have to be too particular about this. Just be sure you stop before you turn it into a puree. Side note: of course you’re going to wash it before you chop it, but make sure you ring out all the water and/or pat it dry after chopping. If you don’t, the water will turn it into a puree!

Next, chop the onion and finely chop the garlic cloves. Drizzle the cooking oil in a deep skillet and heat it over medium heat. Once hot, toss in the onion. Let cook for about 2 minutes, then add in the garlic. Let cook for another 2-3 minutes. Meanwhile cut up the carrots. I actually only had baby carrots, so I cut them in quarters lengthwise, then chopped so they were diced like you see in fried rice so often. Add those in the pan too and stir, cooking for approximately 5 minutes.

Then, using a spatula to get it all out, add in the cauliflower ‘rice’. Stir of course! Add the coconut oil. Then crack the eggs into the pan, on top of the cauliflower, one at a time. Just crack them in whole, and stir!! Once incorporated, let cook for about 5 minutes. Keep an eye on it and stir once to prevent burning and sticking to the pan.

While that’s cooking, chop up the pork, then add it in with the cauliflower and stir. Cook until everything is warm, stirring frequently. You can also garnish it with some fresh chopped green onion. (I wish we’d have had some!) You could also add diced celery if you have it.

And that’s IT! I told you it was easy. And quick! And healthy! All the things we want in one recipe 🙂

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Oh. And drizzle a little sriracha. Because it’s good.
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Hope you enjoy! If you try it be sure to come back to comment how your family liked it!

Quick, flavorful veggies

Growing up, I never ADORED broccoli. It didn’t bother me to eat it, but it wasn’t my favorite either. Some regulars where I work bring their two kids with them all the time, and they would always (wait for it) VOLUNTARILY get broccoli as a side!! I was uber impressed. Which may or may not have been the reason I started cooking broccoli more at home 😉

Turns out it’s a good thing I did, since Aubrey now LOVES broccoli! She will even eat it -gasp- RAW!  The first time this happened I was cutting broccoli to make the way I’m going to show you, and she asked, “Mom, can I have one right now?” (grabbing a piece off the cutting board). I was kind of quietly freaking out in my head. Don’t make a big deal out of it or it will ruin it! I was thinking in a terribly over-excited voice in my head. Very calmly and off-handedly I said, “Sure honey.” I watched out of the corner of my eye because I was certain she was going to spit it in the garbage. But she didn’t! And now broccoli is probably her favorite vegetable, with cauliflower coming in a close second.

So how did I make it the first time I bought fresh broccoli and cut it off the stalk? Sorry to say I didn’t steam it or even blanche it. Nah… I take baby steps. Here’s how I like to cook these now – and they’re usually a hit with everyone in the family (I guess I’m still working on the hubs though).

First, obviously, cut up your vegetables. I try to cut the broccoli and cauliflower into smaller pieces for the kids (remember my definition of kid-friendly?)
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Then melt a generous tablespoon or so of butter in a skillet over low to medium heat. (Yes, sorry, this is not really a healthy dish by today’s standards. Back in the 50s maybe, sure.) You want the melted butter to cover the surface of the pan.
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Once it’s all melted and you’ve tilted the pan to cover the entire surface, evenly sprinkle some Parmesan cheese, garlic powder, and paprika. It will form almost like a shortened version of a compound butter, which is going to coat our vegetables very nicely.
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Then place the prepared veggies in the pan – just enough to cover the surface. Now DON’T TOUCH! Let it sit for a minute or so, and sprinkle more seasonings on the top of the veg.
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Then give the pan a good shake to move the veggies around and coat other sides of them. After another minute or so you can do a little flip with the pan to rotate them even more.

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Here’s where you have some options.
1. You can add another pat of butter to the middle (aaaand maybe the sides too) of the pan and sprinkle more seasonings over top of the veg. This is the best way. The seasoned butter sticks so well to the veggies and forms almost like a crust of deliciousness!
2. If you have some chicken stock open in the fridge, or possible using it for your main dish, you can add a splash or two to the pan to hydrate the veggies some more. I must warn you: it will sizzle and probably whatever bits of seasonings are on the bottom of the pan, it will kind of clump them up and form a chewy… substance. haha. But if you like them more moist this is probably the way to go.

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Look at that seasoned yummy-ness!

Now. Yes we use a fair amount of butter here, but what I like about it is it gives the veggies flavor without overcooking them (the more you cook veggies the more nutrients leak out). I should tell you now, this is part of my process of introducing new foods to my kids, particularly vegetables (see QUICK TIP). And although I’m glad Aubrey enjoys raw broccoli, I really don’t enjoy the dry raw florets, so this preparation is a perfect compromise! Hope you enjoy it too.