Brown Cauliflower Rice Recipes

BROCCOLI AND CAULIFLOWER RICE MEDLEY

Broccoli and Cauliflower Rice Medley image

In this no-fuss side dish, green peppers, cauliflower and broccoli share the stage with brown rice that's mildly flavored with soy sauce. We eat a lot of fresh vegetables, so this versatile combination is always well received.-Kara de la Vega, Santa Rosa, California

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 7 servings.

Number Of Ingredients 11

Ingredients

3 cups water
3 tablespoons reduced-sodium soy sauce
1 tablespoon reduced-sodium chicken bouillon granules or 1-1/2 vegetable bouillon cubes
1-1/2 cups uncooked brown rice
2 medium green peppers, julienned
2 cups chopped fresh cauliflower
2 cups chopped fresh broccoli
3/4 cup chopped onion
2 garlic cloves, minced
2 teaspoons canola oil
1/2 teaspoon dried thyme

Steps:

In a large saucepan, bring the water, soy sauce and bouillon to a boil. Stir in rice. Reduce heat; cover and simmer for 45-50 minutes or until liquid is absorbed. In a large nonstick skillet, saute the green peppers, cauliflower, broccoli, onion and garlic in oil until crisp-tender. Stir vegetables and thyme into rice mixture.

Nutrition Facts :

GRILLED CAULIFLOWER STEAKS

Grilled Cauliflower Steaks image

To enjoy the full-range of cauliflower in one dish, from raw and snappy to caramelized and tender, cut a head into slabs and grill only one side. Flat sides beget more charring than florets because they provide more direct contact with the grill. To ensure the cauliflower doesn't dry out, grill just one side. The tops will remain juicy and sweet, while the undersides will become deeply browned and nutty. Before grilling, any small bits of cauliflower that would fall through the grates are added raw to a lively sauce of dill, lime juice, chile and peanuts. Feel free to swap in another sauce you like on cauliflower or grilled dishes, like buffalo, parsley-olive or a nutritional yeast dressing.

Provided by Ali Slagle

Categories dinner, vegetables, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 small heads cauliflower, stems trimmed (about 1 ½ pounds)
1/4 cup extra-virgin olive oil, plus more for drizzling and greasing the grates
Kosher salt
1/2 cup finely chopped dill fronds and stems
3 tablespoons lime juice (from 2 limes)
1 fresh chile, such as serrano or Fresno, seeded if desired, finely chopped
3 tablespoons roasted, salted peanuts, coarsely chopped

Steps:

Heat a grill to medium-high. Stand the cauliflower on its core, then slice vertically into 1/2-inch thick slabs. (It's OK if they don't stay together.) Transfer large pieces that won't fall through grill grates to a baking sheet. Drizzle generously all over with oil and season generously with salt. For any small bits that would fall through the grates, coarsely chop them and transfer to a medium bowl.
To the bowl of chopped cauliflower, add the 1/4 cup olive oil, dill, lime juice, chile and peanuts. Stir to combine and season generously with salt.
When ready to grill, clean the grates with a grill brush, then lightly grease the grates. Add the cauliflower slabs and cook on one side until deeply charred and crisp-tender underneath only, 8 to 10 minutes. (If using a gas grill, close the lid.) Use a spatula to transfer the cauliflower, grilled-side up, to a platter.
Spoon the dill-peanut sauce over the grilled cauliflower. Serve warm or at room temperature.

BROWN CAULIFLOWER 'RICE'

Brown Cauliflower 'rice' image

This is very hearty and filling and tastes just like rice. You can reduce beef stock before adding to make it tastier.

Provided by susan 9

Categories Cauliflower

Time 1m

Yield 1 serving(s)

Number Of Ingredients 8

Ingredients

1 / head cauliflower
1/4 medium onion
2 tablespoons oil
1/2 cup sliced fresh cremini mushroom (darker than white mushrooms)
1 1/2-2 cups dark homemade beef stock (include some carrot or squash from the soup)
1 tablespoon butter
salt ad pepper
pdried parsley

Steps:

Put cauliflower and onion through grating disk in food processor.
Heat a saute skillet (deeper than a frying pan). Add oil, Saute cauliflower/onion until golden, add mushrooms and ook a few minutes longer.
Reduce heat and add beef stock and seasonings.
Simmer, uncovered, until stock evaporates and cauliflower is desired density. Add butter.

Nutrition Facts : Calories 522.8, Fat 40.1, SaturatedFat 11.4, Cholesterol 30.5, Sodium 1428.7, Carbohydrate 33.4, Fiber 14.8, Sugar 15, Protein 15.9

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