Skip to main content

Cauliflower Rice - Doing It The Right Way

I had been hearing a lot about cauliflower rice and wanted to give it a try. So, I bought a package and proceeded to following the instructions on the back and it turned out to be awful. Smelled like cabbage and was too soft and watery. Very unappetizing.

Not one to be put off by one bad recipe, I gave it some thought and stumbled across the idea of roasting it in the oven and voila, it was amazing.



As I have noticed with a lot of the vegetables in that family, like broccoli and Brussels sprouts, they need to be able to roast in the oven to release the compounds that make them smell unpleasant.


We probably have this three nights a week. You can also add all sorts of additional ingredients to make it even better. This is always a good sign. 



Ingredients

1 32oz package of Cauliflower Rice
3 Tbsp Olive Oil
1 tsp Sea Salt, or to taste.
Freshly ground Black Pepper
Chili Flakes to taste
Parchment Paper

Preheat your oven to 425F, and while the oven is heating, pour the cauliflower rice into a large bowl and add the olive oil and toss to mix well and then add the sea salt, black pepper and chili flakes and toss again.


Turn it out onto a half sheet pan lined with parchment paper. Into the oven and bake for 30 minutes, giving it a stir half way through. I find the parchment paper really helps to crisp up the rice and give it a nice nutty flavor.


Remove from the oven and serve immediately. 


Optional Ingredients 


Garlic

Lemon
Chili Paste
Fish Sauce
Green Onions
Chopped Pecans

Comments

Popular posts from this blog

Norfolk Style Seafood

This is such a good recipe and so simple to make. The story behind this recipe is interesting. When I was a young boy, we used to go to a seafood restaurant in Washington DC called O'Donnell's. They had wonderful food, and most importantly, they had Buck.


Buck was a gentle giant at 6' 2" and was always talking to me about his recipe. He had invented this style of cooking seafood and had even developed special pans which could be used over open flame and then it could be delivered to the tables still sizzling. He was rightfully very proud of this. 


After being there quite a few times, Buck shared his recipe with me and told me to keep it a secret. Since this was over 40 years ago, I guess I can reveal it now. 


Ingredients

1/2 lb Shrimp, Jumbo Lump Crab or Langoustines, raw and shelled
2 Tbsp Butter
2 cloves Garlic, chopped
Dash of Old Bay Seasoning
Juice of 1/2 Lemon
Few dashes of Tabasco
Splash of White Wine
Salt and Black Pepper


Heat your pan until fairly hot, then add butter an…

Oven Roasted Salmon

This has to be one of the easiest and best tasting recipes I have. I developed it so I could always pull together a healthy dinner in a few minutes and then have beautiful cold salmon leftovers for the next day.

All you need is a nice piece of fresh salmon and a few basic spices. The real key is to get the oven very hot, so it sears the outside of the salmon and locks in the juices.



Ingredients 

2 lb filet of Fresh Salmon, skin on is best, but not essential.
Celery Salt
Dill Weed
Roasted Garlic Powder
Freshly ground Black Pepper
1 Tbsp Butter
Parchment Paper

Preheat your oven to 550F. Take your parchment paper and put it onto a 1/2 sheet baking pan and lay your salmon onto the paper.



Melt your butter and brush it onto the salmon filet. Sprinkle on your spices to taste and bake for 10-15 minutes, depending on the thickness of the salmon. Remove and allow it to rest for 3 minutes before serving. It goes well with the seafood rice pilaf I featured in an earlier post.



Note: All of these spices can be…

Marlow and Son’s Butterbeans, Garlic Confit and Preserved Tomatoes

I first saw this recipe in Bon Appetit and was fascinated. It used interesting ingredients combined in a unique way and I had to try it. The recipe was given in response to an email from BA writer to Marlow chef Patch Troffer, but the recipe had no measurements and timing. After making it, I adjusted a few things and added quantities and timing and was very happy with the results. I ordered my dried beans from Rancho Gordo in Napa and they were excellent.

To make it spectacular, you really do need to make the garlic confit and preserved tomatoes. They aren’t hard to make, but set aside a bit of time. Make a full recipe and then use the rest for other dishes.
Garlic Confit
3 heads of Garlic, peeled and left whole.  3/4-1 cup Olive Oil  4 springs fresh Thyme  2 Bay Leaves 2 dried Chili Peppers

Add all ingredients to a small saucepan and cook on barest simmer for 1-2 hours. (This broad cooking time is due to the fact that some garlic has more moisture than others). You’ll want the cloves to be s…