Glazed Rice With Cauliflower And Steak Recipes

SPICED STEAK WITH CAULIFLOWER RICE

Spiced Steak with Cauliflower Rice image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

6 cups cauliflower rice (or 1 large head, grated)
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
4 1/2-inch-thick boneless rib-eye steaks, trimmed
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1/4 cup sliced celery
1/4 cup sliced almonds
1/4 cup dried cranberries
2 large cloves garlic, thinly sliced
1 tablespoon white wine vinegar
1/4 cup chopped fresh parsley

Steps:

Preheat the oven to 450 degrees F. Combine the cauliflower rice, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl; toss to coat. Spread in a single layer on 2 baking sheets and bake, stirring once, until slightly browned and tender, 20 to 25 minutes.
Meanwhile, season the steaks with salt and pepper and rub all over with the paprika and cinnamon. Heat a large skillet over high heat; add 1 tablespoon olive oil. Add the steaks, in batches if necessary, and cook until browned, 1 1/2 to 2 minutes per side for medium rare. Remove to plates.
Reduce the heat to medium. Add the remaining 1 tablespoon olive oil, the celery, almonds, dried cranberries and garlic to the skillet and cook, stirring, until golden, 2 to 3 minutes. Add the vinegar and cook until the skillet is almost dry. Transfer the mixture to a large bowl. Add the cauliflower and parsley, season with salt and pepper and toss. Add to the plates with the steaks.

Nutrition Facts : Calories 470, Fat 26 grams, SaturatedFat 5 grams, Cholesterol 106 milligrams, Sodium 417 milligrams, Carbohydrate 20 grams, Fiber 6 grams, Protein 12 grams, Sugar 43 grams

GOLDEN CAULIFLOWER RICE WITH GARDEN VEGETABLES

Golden Cauliflower Rice with Garden Vegetables image

The next time you need a vegan dish, or a veggie side, try this tasty combination of frozen riced cauliflower, a medley of veggies, and a variety of spices. It contains lots of antioxidants, and not too many carbs! It works as a vegan main dish with the addition of a salad and some naan. It also works as a sub for rice with almost any type of meat. Bonus: Lefties are great, too!

Provided by Bibi

Categories Fruits and Vegetables Vegetables Cauliflower Rice

Time 25m

Yield 6

Number Of Ingredients 14

Ingredients

2 tablespoons extra-virgin olive oil
½ cup chopped onion
½ cup julienned carrots
½ cup French-cut green beans
½ cup diced fresh mushrooms
¼ cup thinly sliced red bell pepper
1 pound frozen riced cauliflower
1 tablespoon minced fresh garlic
1 teaspoon ground turmeric
¼ teaspoon sweet paprika
⅛ teaspoon curry powder, or to taste
salt and ground black pepper to taste
2 tablespoons blanched slivered almonds
1 pinch chopped fresh parsley, or to taste

Steps:

Heat oil in a 12-inch nonstick skillet over medium heat. Add onion to the hot oil and saute for about 1 minute. Add carrots, green beans, mushrooms, and bell pepper. Cook and stir for 3 to 4 minutes.
Stir riced cauliflower, garlic, turmeric, paprika, curry powder, salt, and pepper into the skillet. Continue cooking and stirring over medium heat until vegetables reach desired texture, about 5 minutes.
Serve warm garnished with almonds and parsley.

Nutrition Facts : Calories 89.8 calories, Carbohydrate 7.9 g, Fat 5.8 g, Fiber 3.1 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 52.9 mg, Sugar 1.6 g

CRISPY SPICED CAULIFLOWER STEAKS

Crispy Spiced Cauliflower Steaks image

This recipe, developed by 19-year-old Ella Heckert and her mother, the chef Kelsie Kerr, yields crisp cauliflower steaks with a golden crust so tender that they shatter upon first bite. Made with brown rice and tapioca flour, the incidentally gluten-free batter is delicate but unfussy. This version is spiked with fresh turmeric and garam masala spices, but consider it a blank slate and feel free to experiment with other spice combinations, too. At Kerr's Berkeley restaurant, Standard Fare, the batter is used throughout the year to coat all sorts of other ingredients, including winter squash, eggplant and even housemade paneer, which is a perennial favorite. Try the dish with cauliflower, then make it your own - you'll be surprised how long the crust remains crisp!

Provided by Samin Nosrat

Categories dinner, lunch, finger foods, vegetables, main course

Time 1h

Yield 4 servings

Number Of Ingredients 17

Ingredients

1/2 of 1 cinnamon stick, broken up
2 teaspoons coriander seeds
2 teaspoons fennel seeds
1 teaspoon black peppercorns
1 teaspoon cumin seeds
4 cloves
Large pinch of ground cayenne
2 tablespoons plus 2 teaspoons Diamond Crystal kosher salt, plus additional, as needed
1 1/3 cups brown- or white-rice flour (about 7 1/3 ounces)
2/3 cup tapioca flour (about 3 2/3 ounces)
1/4 cup freshly squeezed lime juice (from 2 limes)
1/4 cup freshly squeezed lemon juice (from 1 large lemon), plus additional lemon wedges, for serving
1 tablespoon grated fresh turmeric (or 1/2 teaspoon ground turmeric)
2 small heads cauliflower (about 1 pound each), leaves removed, cut from top to core into 1/2-inch-thick slices
1 1/2 to 2 cups coconut oil
1 cup Greek yogurt, for serving (optional)
2 tablespoons roughly chopped cilantro leaves and tender stems, for serving (optional)

Steps:

Line a baking sheet with a wire rack or paper towels, and set aside.
Finely grind cinnamon, coriander, fennel, peppercorns, cumin and cloves in a spice grinder, spice mill or mortar and pestle.Transfer to a bowl, and stir in cayenne and 2 tablespoons plus 2 teaspoons salt. Set aside.
In a large bowl, whisk both flours until combined. Whisk in lime and lemon juices, then gradually whisk in enough water until the mixture is the consistency of thin pancake batter (about 1 1/3 cups). There is no gluten in either flour, so don't worry about overmixing.
Stir in turmeric and the spice mixture. Taste, and adjust salt as needed.
Working with 1 or 2 steaks at a time, push the cauliflower steaks into the batter, turn to coat and allow to marinate for at least 3 minutes.
Heat a large cast-iron skillet over medium high. Add coconut oil to a depth of 1/3-inch, and heat until hot. Carefully drip a few drops of batter into the oil to test that it's sufficiently hot. The batter should immediately sizzle and expand. Slip the steaks one at a time directly from the batter into the pan. Don't overcrowd the pan - the steaks should never touch.
Cook until golden brown on the bottom, 8 to 12 minutes, rotating the steaks around the pan after 6 to 8 minutes to ensure even browning. Use a thin metal spatula to carefully flip the steaks. Continue cooking until the second sides are golden-brown and the cores are tender when pierced with a knife, 4 to 6 minutes. Transfer steaks to the prepared baking sheet, and allow to drain. Season with salt. Repeat with the remaining steaks and any remaining smaller pieces of cauliflower, adjusting the heat as needed to prevent the steaks from browning too quickly.
Serve hot or reheat in an oven at 400 degrees until hot and crispy, about 5 to 7 minutes. Top with a dollop of Greek yogurt and a shower of chopped cilantro, if desired. Serve with lemon wedges for squeezing on top.

Nutrition Facts : @context http, Calories 1174, UnsaturatedFat 8 grams, Carbohydrate 78 grams, Fat 97 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 83 grams, Sodium 980 milligrams, Sugar 5 grams, TransFat 0 grams