Cauliflower Rice Three Ways

Ingredients

• 2 bags of riced cauliflower
• 2 medium shallots, finely chopped
• 4 garlic cloves, minced
• 3 tbs olive oil
• 3 handfuls spinach
• 2 tbs finely chopped fresh parsley + more for garnish
• 1/3 cup chicken stock
• 1 cup full-fat coconut milk
• White wine
• 1/2 cup vegan parmesan cheese alternative
• 2 tsp arrowroot starch
• 1/2 tsp salt
• 1/4 tsp garlic power
• 1/4 tsp pepper

Seared Scallops

• 10 scallops
• Olive oil
• 1/2 lemon
• Salt
• Pepper

Directions

In a pan over medium heat, add olive oil and shallots. Once shallots are translucent, add garlic. Cook for two minutes and add the riced cauliflower.

Season with salt, pepper, and garlic powder. Add in chicken stock, and cover for a few minutes. Uncover the cauliflower, add two splashes of wine, and continue to stir until the cauliflower softens.

Add the coconut milk, then the vegan parmesan. Stir until all liquid absorbs and add the arrowroot starch to help the risotto thicken.

Turn down the heat and fold in the spinach and parsley. Once they are incorporated, cover the risotto and set aside.

Make sure to pat dry the scallops, and lightly season with salt and pepper. In a hot skillet over medium-high heat, let olive oil heat and add the scallops. Sear for 2 minutes, then flip. Add a squeeze of lemon juice and sear for another 1-2 minutes. Serve over risotto with fresh parsley and enjoy!

Shrimp Fried Cauliflower Rice  

Ingredients

• Frozen pink shrimp
• 1-2 tbs coconut oil
• Avocado oil
• 1 bag frozen or fresh riced cauliflower
• 2 eggs
• 2 shallots
• 1/2 red pepper, thinly sliced
• 1 large carrot, finely diced
• 6-8 asparagus cut into quarters
• 1/2 cup chopped shiitake mushrooms
• 1 inch x 1/2 inch cube fresh ginger
• 2 garlic cloves
• 3 tbs coconut aminos or gluten free soy sauce
• 2 limes
• 1/4 cup fresh cilantro + more for garnish
• 1/2 tsp cayenne
• 1/2 tsp salt
• Sweet chili sauce (I use Trader Joe’s)

Instructions

Fill a pot with about an inch of water and place your steamer basket in the pot. Add riced cauliflower, cover, and let steam. Wait as long as possible before stirring to prevent steam from escaping. The cauliflower will be ready once it is soft!

In the meantime, chop all the veggies.

In a large saucepan add coconut oil and turn the stove on medium heat. Add shrimp and cook until pink, around 5-6 minutes. Remove from pan.

Add all veggies and avocado oil to saucepan on medium-high heat. Cover for 3 minutes then cook uncovered. Once they begin to soften, add salt, cayenne, and coconut aminos. Add in minced garlic and grated fresh ginger.

Once veggies are cooked, turn the heat down to medium and stir in the cooked cauliflower rice, cilantro, and shrimp. Squeeze 1/2 of a lime and stir again.

Finally, make room in the center of the pan and crack 2 eggs. Let them cook and begin to scramble, then mix into the cauliflower rice to finish cooking.

Serve with more cilantro and sweet chili sauce and enjoy!

Ingredients

• 1/2 tbs sesame oil
• 2 tbs tamari
• 1/2 tbs rice vinegar
• 1 pack chicken thighs
• 2 heads of Bok Choy (it cooks down a lot)
• 1 bunch scallions, chopped
• Frozen riced cauliflower
• 4 garlic cloves, finely chopped
• 1 inch x 2 inch cube fresh ginger, grated
• 1/2 tsp garlic powder
• 1/2 tsp ginger powder
• 1/4 tsp cumin
• Sesame seeds
• Salt, pepper
• Avocado oil

For the chicken marinade:

• 1/2 tbs sesame oil
• 1 tbs tamari
• 1/2 tbs rice vinegar
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp ginger powder
• 1/4 tsp black pepper
• 1/4 tsp cumin
• Sprinkle of sesame seeds

Directions

Marinate chicken for at least 15 min. In a cast iron skillet over medium-high heat, lightly coat skillet with avocado oil and add chicken thighs once your pan is HOT. Flip after 3-5 min or once browned. Cook for another 5ish min and remove from pan. Once cooled, cut into smaller pieces.

In a large pan, add 1 tbs sesame oil and chopped bok choy. Season with salt and pepper. Once it starts to cook down, add the scallions, tamari, rice vinegar, garlic, fresh ginger, and spices. Sauté until fully cooked and add chopped chicken back into the pan to mix everything together and sprinkle with sesame seeds.

Serve over steamed cauliflower rice – make sure to season it with salt & pepper!