Delicious Cauliflower Rice

I was skeptical at first as to how this would turn out, however I was pleasantly surprised and will definitely be making it more often.  Blitz a whole lot of cauliflower (half to 3/4 of a medium one) in a food processor and keep it in a container in the fridge to use throughout the week in other dishes such as tabouleh.
Here’s my step by step guide for the rest:

1) Scramble 3 eggs in a large hot pan with a little butter, set aside and cut into chunks
2) Fry 1 onion (diced) in some coconut oil for a few minutes, then add in 4 rashers of bacon (diced)  until the bacon is crispy and the onion soft
3) Add in around 6 mushrooms (sliced or quartered), and chopped or minced garlic*
4) Season with ground coriander, ground cumin and some chili flakes (as much as you like!)
5) Add in 1.5 cups thawed (or fresh) peas into the pan and 1 tin corn kernels (or fresh) and cook on med-high heat for a few minutes
6) Stir through the scrambled eggs, that have been set aside
7) Add in about 2 cups of the blitzed cauliflower and fry for only a few minutes (any more than 2 mins and the cauli will go mushy)
8) season with some salt, pepper, a few drops of both sesame oil and soy sauce
9) top with some toasted cashews, chopped coriander, chives or mint

*You could also add in cooked prawns, leftover roast chicken, beans, broccoli or diced carrots in step 3*

Some other dishes you may like:
~ Quinoa Cauliflower Salad with Pistachios and Cranberries
~ Stuffed Mushrooms
~ Zucchini Slice
~ Banana Coconut Bread
~ Coconut Chia Almond Blueberry Muffins

Easy Chorizo Cauliflower Slice (paleo, GF)

You can have this slice warm with dinner, or even cold for breakfast.  Packed with protein and veges, it will keep you full for hours.

Cut 2 x medium chorizo lengthways, then slice into 1cm angle chunks
Pan fry on med/low until they get a bit of colour and some of the oil comes out, allow to cool slightly

In a bowl, mix the following:
~ 1/4 head of cauliflower, sliced and diced as finely as you can by hand
~ 1 med/large courgette, grated
~ handful of mint and flat leaf parsley, chopped
~ salt and pepper
~ pinch of sweet or smoked paprika
~ the pan fried chorizo and oil from the pan (extra flavour!)
~ 4-5 eggs (start with 4 and see if the consistency is alright)
~ 2 tbsp coconut flour

If the mixture is too dry, add the 5th egg, but if it feels too wet (like an omelette) then add another tbsp coconut flour.
Bake at 175 for 30 minutes (should feel solid when you take it out of the oven)
Serve warm or cold.

Zucchini Slice

I’ve adapted this recipe from Belinda Jeffrey’s Feta and Dill Pie to be more like a dish my mum used to make a lot while I was growing up.  It can be served warm or cold, with or without a salad, and you can basically throw in any extra things you like such as bacon, capsicum, tomato.

Serves 8 – 190 cals per serve

In a large bowl, mix the following:
~ 3 med-large zucchini, grated (skin on)
~ 2 med carrots, grated (I peeled mine)
~ 1 onion, peeled and finely sliced (or grated)
~ 6 eggs
~ 1/2 cup chopped chives
~ small handful fresh basil and dill, chopped
~ 1/2 cup grated cheese (you can use cheddar, tasty or even pecorino/parmesan)
~ 1/2 tsp ground paprika
~ 1/2 tsp ground coriander
~ 1/4 tsp ground cumin
~ 1/2 tsp crushed chili (you could use a small fresh one chopped if you wanted to)
~ salt and pepper
~ 1/2 tsp crushed garlic
~ 1 cup flour**
~ 1 tsp aluminium-free baking powder (try Bob’s)

Line a dish (mine was 30cm x 20cm) with baking paper
Place the mixture in the dish – it should be a thick batter consistency
Add 1/2 block (100g) of crumbled feta to the top and press it into the mixture.  I used Lemnos sheep’s feta
Decorate the top with sliced tomatoes
Bake at 180 C for 45-50 minutes (even though it may look ready before this, it really needs the full time.)
Cool for 10 minutes before slicing and serving.

**N.B. I always use wheat-free flour, I find Orgran works really well in all recipes, however coconut flour also works really well.  The general rule with coconut flour is to divide the quantity by 3 – so try 1/3 coconut flour to start with and see if the mixture is this enough – add more 1 tbsp at a time until the mixture gets to the desired consistency.

Other ideas for additions to this: leftover cooked chicken, bacon/ham, finely sliced kale, spring onions…

I had this with chicken breast that I’d shallow poached in balsamic vinegar, and wrapped in tin foil to retain the moisture, as well as a Quinoa, Kale and Pomegranate Salad.