Cauliflower Rice Recipe

Cauliflower Rice South West Style

Southwestern Cauliflower Rice

Ingredients:

1 head Cauliflower
1 tablespoon Olive Oil
1 small onion (finely chopped)
1 onion caramelized  (see instructions below)
2 garlic cloves (minced)
2 Tbsp. garlic powder
1 jalapeno (finely chopped) if desired
10 small cherry tomatoes
1 diced bell peppers
1 tsp. cumin powder
1 TBSP cilantro (chopped fine)
3 Tbsp. of butter or ghee
½ tsp. parsley chopped
½ cup vegetable broth
1 tsp. salt preferably Celtic Sea salt- coarse
1 tsp. Himalayan salt
1 cup frozen peas
1 Tbsp. Harrissa (sweet Tunisian pepper condiment)
½ cup of Chimichurri or Salsa Verde

Directions:

Roast the cauliflower in oven at 375 for 1 hour and 15 minutes too medium browned with olive oil, 1 tsp. of each: salt and garlic powder.
It is best to layer seasonings.

Meanwhile, begin to caramelize onions. (see below)

Leave in hot oven for a few hours. Best to cook in oven day before.  Then chill the cauliflower in fridge.

Begin to sauté, in 2 Tbsp. Ghee, cook the onions, cherry tomatoes and red bell pepper. Add jalapeno. Cook until veggies are soft about 10 minutes over medium heat.

Sauteed Onions & Tomatos 

While this is sautéing. Pulse in food processor. (Do not hold the button down or rice will become over processed.) Remember we are making cauliflower into rice size pellets. So add cauliflower into food processor. Season with garlic powder and salt.

How to make Cauliflower Rice Homemade Cauliflower Rice

Assembling the Rice and Veggies:

When vegetables are sautéed, Add 1 more Tbls. of ghee and the cauliflower rice.

Add the cumin, garlic powder and salt, oregano. Salsa verde and Harissa. Finally add the vegetable broth, the salt and garlic powder, peas, cilantro and parsley.

This is the most flavorful way to eat rice and get nutritional value to your family and friends with out them even knowing they are eating Cauliflower! Amazing dish to discover. Stay tuned for more variations on this recipe.

Caramelize Onions Ingredients:

1 large onion diced
3 Tbsp. olive oil
1 Tbsp. garlic powder
1 tsp kosher salt
¼ cup Sherry or Marsala wine

Caramelizing Onions Directions:

First begin by caramelizing 1 large diced onion. Add oil to saute pan and heat well. Then add onions, sea salt, ? garlic powder and cook over medium heat for approx. 10 to 15 minutes. When well browned, add ¼ cup of Sherry wine and ?simmer for approx. 3 minutes longer to absorb the Sherry flavor.  Cool off onion mixture.

Onions can be stored in fridge for a few days.

Roasted Yellow Zucchini with Garlic Aioli

One of the most delicious squashes is this yellow squash. If you are not a fan of vegetables, the way this is prepared will change your mind. The roasted garlic Aioli sauce and the pesto give these vegetable an added boost of flavor.  Enjoy this special preparation as yellow squash is plentiful most of the year.

Ingredients:

3  yellow squash sliced approx 1/4 inch slices
½ large onion sliced thin
¼ tsp coconut oil to coat bottom of roasting pan
1 Tbsp. olive oil 2 Tbl. Roasted Garlic Aioli- Stonewall Kitchen
2 Tbsp. Pesto sauce
1 tsp garlic powder
1 tsp salt
1 tsp ground black pepper
1 tsp oregano

Instructions:

Preheat oven to 400 degrees.

Grease roasting pan with coconut oil.

Add yellow squash to roasting pan.

Add pesto and garlic sauce, mix with a large spoon until squash is evenly coated.

Season squash with garlic powder, salt, pepper and oregano. Spread out evenly in the roasting pan. Add olive oil over top. Do not toss.

Bake 35 minutes or until it is nicely browned.

Enjoy!!!

Spriralized zuchinni noodles

Veggie Pasta with Pesto Sauce *Gluten Free*

We all love pasta, especially us Italians!  Pasta is one of my favorite foods in the world.  Most people haven’t tried their pasta with pesto which means their missing out on an amazing flavorful experience. This healthy recipe is a great runner up to a traditional pasta pesto dish.

I decided to make this strictly vegetarian. When I saw the already spiralized noodles at Whole Foods Market staring at me in all it’s colorful grandeur, I knew I had to do something yummy with them. I mean the vibrant orange of the butternut squash, and the green of the zucchini and the orange of the carrots, were calling my name. I knew my pesto pasta was the best way to decorate these vegetables. I hope you love this recipe as much as I do. All the work is done already for you, it’s a matter of assembling these ingredients.

Ingredients:

2 cups of spiralized vegetables
(Spiralized zucchini, carrot and butternut squash  *Whole Foods*)

6 cups water

2 Tbsp. olive oil (divided)

1 tsp. Pistachio Oil or other nut Oil

2 cloves fresh garlic

½ tsp. red crushed pepper flakes

4 Tbsp. pesto sauce (*Whole Foods*)

2 Tbsp. Pignoli nuts

½ cup of organic vegetable broth

1 tsp. salt

1 Tbsp. garlic powder

½ cup shredded Parmesan cheese

½ cup hemp seeds

mixed spiralized vegetables

Directions:

Combine 6 cups of water in a sauce pan with a drop of olive oil and a pinch of salt. When water reaches a rapid boil, add spiralized vegetables for 5 minutes ONLY (just long enough to blanch, be carful not to over cook). Remove, drain and set aside.

pignoli nut recipe

In a large sauté pan add: chopped garlic, red crushed pepper, pignoil nuts & salt, stirring constantly over medium heat for approx. 2 minutes. Make sure the garlic only slightly toasts. Add cooked spiralized vegetable. Toss for 2 minutes to blend all the oil flavors with the vegetable “pasta”.  Add pistachio oil. Stir for 1 minute longer then add the pesto sauce along with the vegetable broth and let it cook for 4 minutes longer. Stir in the Parmesan cheese and finish it off with a topping of hemp seeds. These add a nice texture.

healthy veggie pasta with pesto sauce

ENJOY!

CMI-roasted-garlic-string-beans

Roasted Garlic String Beans

The oven is already going with your a turkey; don’t waste the gas/electricity! Get out your roasting pan and throw in your string beans.
Some interesting vinegar’s could make string beans a lot more interesting. This dish takes less than 5 minutes to put together . If you don’t have maple cider vinegar, mix 1/4 cup of apple cider vinegar with 2 Tbsp. of organic maple syrup.
Your string beans will never taste like anyone else’s!

Ingredients:

1- lb. of organic string beans
1 cloves fresh garlic
1 tsp. Roasted Garlic Aioli Sauce

Roasted Garlic Aioli Stonewall KitchenCMI-garlic
3 Tbsp.  Olive oil
¼ tsp. Red crushed pepper
1 tsp.  Himalayan Salt
1 Tbsp. Garlic powder
¼ cup maple cider vinegar

CMI-maple-vinegar

Directions:

Preheat oven to 450 degrees with roasting pan in oven for 15 minutes. This will begin the roasting process as as soon as string beans are in the pan. Place string beans in hot roasting pan. Add olive oil first. Add rest of ingredients except for maple cider vinegar. Roast at 450 degrees for 20 minutes. Take out of oven add vinegar while still hot. Serve immediately.

mashed garlic cauliflower

Garlic Mashed Cauliflower

This will be the tastiest mock mashed potatoes you will ever have and is a great alternative to the more complex carbohydrate of potatoes.

Ingredients:

1 head of cauliflower
1/4 cup olive oil
½ tsp salt – kosher
½ tsp garlic powder
Pinch red crushed pepper
1 clove garlic raw
Fresh basil (chopped)
2 Tbsp.  Roasted Garlic Aioli
1/2 cup hemp seeds

Roasted Garlic Aioli Stonewall Kitchen

Directions:

Place cauliflower in a pot covered with water and a lid.  Boil for 20 minutes to soften. Drain. Put in food processor with rest of ingredients listed above. Blend all ingredients well. Sprinkle hemp seed on top.

If you want a little more flavor add one more clove of garlic and another ½ tsp of garlic powder . This will kick the flavor up quite a bit.

Hemp Seed Crusted Halibut with Garlic Aioli Pesto Sauce

Hemp Seed Crusted Halibut with Pesto Aioli Garic Sauce

Ingredients:

Two 6 oz. fillet of Halibut
2 Tbsp. Olive Oil
1/2 tsp. salt
1/2 cup dry vermouth
1 Tbsp. pesto sauce
1 Tbsp. hemp seed
1 Tbsp. Roasted Aioli Garlic Sauce
from Stonewall Kitchen

Hemp Seed, Dry Vermouth, Garlic Aioli Sauce

Directions:

Make sure halibut is well chilled.
Season halibut with salt. Put Garlic Aioli sauce over top and layer the pesto sauce over Aioli.
Top with hemp seed.
Place in fridge for 15 minutes to infuse flavors. (This can be done in morning and cooked when ready).
Place under broiler for 15 minutes, then add vermouth and let top brown for 5 minutes longer.

This pairs nicely with our Garlic Mashed Cauliflower.  Using cauliflower instead of potatoes is a nice replacement for a low carb lifestyle.

According to Shape Magazine, hemp seeds give you the complete nutritional power of hemp with their blend of omega-3 and omega-6 fats, high fiber content, and quality amino acid profile. Hemp seeds are also high in magnesium, a mineral that helps with relaxation, blood sugar control, blood pressure, and potentially osteoporosis, and that is generally low in women. Three tablespoons of hulled hemp seeds gives you 10 grams (g) of protein, 14g fat (mostly coming from omega-3 and omega-6 fats), and 2g fiber.
Best uses: Hemp seeds are very versatile and can be sprinkled on salad, mixed in with yogurt, or added to a smoothie.

Another hemp seed resource I found interesting.  Read more >>

Turkey/Chicken Sausage and Peppers

Prep time: 5 minutes

Ingredients:
1 -2 packages of All-Natural spicy Italian uncured sausage – or organic turkey/chicken sausage or turkey sausage sliced ½ inch
(you can wait and slice after cooked).

Applegate Organic Turkey Sausage Recipe

3 (red, yellow, orange) bell peppers
2 Anaheim peppers for variety
(sliced peppers lengthwise approx 1/2 inch)
1 jalapeno remove seeds – sliced thinly
1 large onion sliced

Beautiful Organic Peppers
2 Tbsp. Roasted Garlic Aioli
from Stonewall Kitchen

Roasted Garlic Aioli Stonewall Kitchen

2 Tbsp. oilve oil
2 Tbsp. garlic powder
1 tsp salt kosher
1 Tbsp. fennel seed
1 tsp red crushed pepper
½ cup Marsala Wine

Directions:

Slice onions and add to the bottom of a roasting pan. Layer sliced peppers on top of onions. Place turkey sausage on top of vegetables. Add all other ingredients.
DO NOT STIR.

Cook in Preheated oven 350 degrees for 1 hour. DO NOT STIR YET. Cook an additional 10 minutes at 450 degrees to roast turkey sausage and vegetables for more crispness. STIR at the very end to infuse all flavors together.

This dish takes 5 minutes to prepare and is great to bring to parties or leave in refrigerator as a healthy go to meal or snack.