I've posted a version of this previously - about 2 or 3 (?) years ago. But I love it and make it often as it goes so well with different meals depending on a couple tiny additions or substitutions. It's based on a recipe I found in the book: 500 Paleo Recipes
Chicken Flavored Riced Cauliflower with Slivered Almonds
1/2 head fresh cauliflower, shredded with an S-blade to 'rice' it or store bought in frozen foods
1/4 c slivered or sliced raw almonds
2 t coconut, olive or almond oil to saute' the almonds
1 bunch scallions/green onions, sliced
1/4 c fresh, chopped parsley or 2 T dried
1 1/2 T Tone's Chicken Base
Steam the cauliflower in the microwave for about 4 minutes. You want it
to remain crisp enough to double for 'rice'. In a skillet, place the
oil, heat to medium high and add the almonds. As the almonds start to
brown, be sure to stir them or they will burn quickly when you aren't
watching. Add the cauliflower when the almonds turn golden; add the
scallions and parsley along with the chicken base flavoring. Stir-fry until
the chicken base is all mixed in. Serve along with your dinner!
_______________________________
Basically it's the flavor and crunch/soft texture of Rice-A-Roni - and I'm all about a crunch in my foods. You can play with this one a little bit - I'll note some of the ways I do - depending on what I have on hand, in the pantry or in the freezer.
Use any of these or a mixture of them:
- Store bought frozen, plain riced cauliflower
- Cauliflower Medley
- Fresh cauliflower you cook/steam and rice yourself
Best choice is sliced almonds but improvise if you wish:
- Sliced almonds
- Whole, raw almonds, chopped
- Slivered almonds
Additions (based on your carb count goals)
- Chopped green onions or scallions
- A few baby peas
- A little shredded carrot
- A scrambled egg (like fried rice)
- Soy Sauce/Liquid Aminos/Coconut Aminos
- Dried chives
- Dried parsley
- A little fresh, minced garlic
- Bits of chopped broccoli
- Bits of diced red pepper
MY PERSONAL NOTES: I almost always double the almonds - they are my favorite part. Be sure you are sauteing them first though - it's a must for the right flavor of this dish. You can substitute the chicken base for cubed bouillon but you would probably have to smash it to a powder before adding or try to dissolve it in a bit of liquid - which would make your dish liquidy. Chicken bouillon granules would work; as does the paste base (which I always always have on hand).
I make it as above for a side with almost anything in hurry. Made as above it's great with any chicken entree'. When I use it with any of my Chinese inspired meals I add a scrambled egg, use the 'medley' version or add just a few peas/carrots and some Liquid Aminos. I've also left out the chicken base and used 2 frozen bags or one head of cauliflower and used a packet of Sun Bird Fried Rice mixture. YUM!
