Tag Archives: cauliflower recipes

Cauliflower Polenta

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Ok, so I’ve never had polenta, but I’ve had grits.. Like grits, it’s another grain based porridge or gruel. Traditionally polenta was made by boiling corn meal, and was a common peasant food. Today, It’s easily found in the supermarket, pre-cooked and packaged in a plastic tube. Even though it’s gluten-free, It’s still a grain based food, so it’s not a part of a primal diet. I’ve never had it, but I hear it’s somewhat creamy, and at least the tube version can be baked, fried, griddled, and used as a pasta substitute. Mine doesn’t have that versatility, but I’m totally ok with that! Mine is more like the traditional mush. I decided to use some of my awesome purple cauliflower to make a baked grain free and gluten-free mock polenta. It was really yummy, and a perfect side dish to serve my crock pot pulled chicken over.

Ingredients:

  • 1/2 head of Cauliflower (Steamed)
  • 1/2 onion
  • 6 cloves garlic
  • Salt, pepper, thyme, basil, oregano
  • 1/4 – 1/2 cup water
  • 1 egg

Steam the cauliflower and place in a large metal bowl. I had to do this in two batches. Slice and steam the onion and garlic, and add that to the bowl as well. Add the egg, water, and spices and mash with a fork. Then use a hand blender to get it to a creamy consistency. Pour the mixture into a 9×9 glass pan and use parchment paper or plastic wrap to press it down (I also lined the pan with aluminum foil for easier clean up, but that’s totally optional. Remove the plastic wrap/paper and bake at 400 degrees for 1 hour.

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Served with Crock Pot Balsamic and Mushroom Chicken (Click for Recipe)

Shown Served with Crock Pot Balsamic and Mushroom Chicken (Click for Recipe)


Pineapple Vegetable Fried Cauliflower “Rice”

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I’ve heard about making cauliflower rice before, but didn’t think I could do it, as I don’t own a food processor. Then, I was searching around the internet, and saw a few people suggest you could do it just with a hand grater. I decided to give it a try. I had a beautiful head of yellow “cheddar cauliflower” (no relation to the cheese), and it was BIG, so I had plenty to use. I cut a few big florets off, and used the larger hole setting on the grater.

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It worked! It was a little messy, and a little extra work, but it came out wonderfully! Trying to figure out how to spice it up, I decided to be inspired by this pineapple fried rice I used to love at the Thai restaurant, as well as bringing in complimentary curry and spice flavors.

I cut up some carrots and broccoli into small chunks, grabbed some frozen pineapple (Trader Joe’s brand) and organic frozen peas (legumes not paleo, blah blah) out of the freezer, and went to work.

The (estimated) Breakdown:

1 cup Carrots (diced small)
1 cup Broccoli (diced)
2 cloves garlic (diced)
1 cup peas (organic, frozen)
1 cup pineapple chunks (Trader Joe’s frozen)
3-4 cups grated cauliflower (1/4- 1 head depending on the size)
2 tablespoons duck fat
Cinnamon, nutmeg, curry powder, ginger powder, turmeric, salt, pepper, paprika, cayenne

Heat 1 tablespoon duck fat over medium high heat. Then, add the carrots, broccoli, and garlic. After a minutes or so, add the peas and pineapple. Season and stir for a few minutes before adding the second tablespoon duck fat . Add the cauliflower and stir. Cook for another 3-5 minutes, stirring once or twice.

That’s it! It’s really easy, relatively quick once you prep everything, and it was AMAAAAAZING. It was so good that I decided to make a second batch, and went through the entire prep process again….it was so very worth the effort. In the future I might try mixing some egg, or onion in there, for more of a fried rice feel, but i think it’s pretty perfect as is. If you don’t have duck fat, you can use coconut oil, bacon grease, tallow, ghee, or butter. Coconut oil would probably go really well, otherwise I think an animal based fat is ideal.


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