The holiday season is coming to an end and most of us are looking to lighten things up a bit – both physically and in the kitchen.
After months of cookies and pies, parties, and family feasts, I’m looking forward to getting out my juicer and eating (even if it’s just a little) healthier.
You have probably seen cauliflower rice on Pinterest, restaurant menus, or even pre-packaged at the grocery store. While it may seem intimidating, it’s actually extremely simple to make. With the help of the Hamilton Beach® Professional 14-Cup Dicing Food Processor, we “riced” a head of cauliflower and turned it into a delicious, refreshing side dish to help jumpstart our healthy eating in 2017.
Break or cut a head of cauliflower into florets. Transfer half of the cauliflower to a food processor fitted with a chopping/mixing blade. Pulse until it’s finely chopped or “riced.” The color, texture, and size mimics white rice – hence the name cauliflower rice. Cauliflower rice can be used in a variety of recipes, from stir fry to pizza (it makes a great low-carb crust). While working on the recipe, the Test Kitchen realized it not only mimics rice, but also couscous.
Use this light, fluffy “rice” to make a couscous-like salad to serve as a side in the New Year. After cooking the cauliflower rice on the stove top, add toasted walnuts, feta, and golden raisins. Finish the dish with a zesty lemon dressing. The result is so close to couscous you really may not be able to tell the difference.
This Mediterranean-style cauliflower rice is low-carb and packed with flavor. Take it as a healthy lunch or serve it alongside baked fish for a waistline-friendly dinner. Trust us, you’ll be too busy enjoying this refreshing salad to care whether it’s rice, couscous, or cauliflower.
- 1 large head cauliflower, leaves removed
- 5 tablespoons olive oil, divided
- 3/4 teaspoon kosher salt, divided
- 3/4 teaspoon cumin, divided
- 1/2 cup chopped walnuts
- 1/2 cup golden raisins
- 1/2 cup crumbled feta cheese
- 1/4 cup finely chopped fresh Italian (flat-leaf) parsley
- 1/4 cup fresh lemon juice
- 1 garlic clove, minced
- 1/8 teaspoon ground black pepper
- Break or cut the cauliflower into florets. Transfer half of the cauliflower to a food processor fitted with the chopping/mixing blade. Pulse until the cauliflower is finely chopped and resembles couscous. Transfer to a large bowl. Repeat for the second batch of cauliflower.
- Add 3 tablespoons olive oil to a large skillet over medium-high heat. When oil is shimmering, add cauliflower, 1/2 teaspoon salt and 1/2 teaspoon cumin to the pan. Cook until cauliflower is tender, 7-8 minutes, stirring frequently.
- Transfer cauliflower rice to a bowl to cool. Add walnuts to skillet and return to the heat. Toast walnuts until fragrant and starting to brown, 3-5 minutes.
- Add walnuts to cauliflower rice, along with raisins, feta cheese and parsley.
- In a large measuring cup, whisk together the lemon juice,remaining salt and cumin, minced garlic, black pepper and remaining olive oil.
- Drizzle lemon dressing over cauliflower rice mixture and toss all ingredients to combine.
- Serve immediately or chill and serve cold.