Thursday, April 7, 2011

Surprisingly Delicious: Stir-Fried Cauliflower

Take a head of cauliflower.  Pull everything off what's green.  Toss it in a food processor and blend once or twice for one-second intervals; otherwise, chop finely with a knife.  The goal is to have it have the pieces about the same size as rice, so the food processor option is recommended.

(A drink blender will also do in a pinch.)

Heat up a pan with peanut oil (best flavor), sesame oil (also good and lends a grainy flavor if you prefer it), or low-calorie butter substitute, depending on your goal.

Toss in the pan with peas, finely chopped carrots, finely chopped onion, bits of egg, chopped chicken, whatever you fancy.  Spice with whatever you want; it actually goes well with a large variety of spices, but if you're feeling lazy, curry powder or vegetable seasonings both work well.

Lower-calorie and glycemic index than rice, faster to prepare, and actually surprisingly good.

Chopped cauliflower can substitute in for other cereals too, incidentally.

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