Cauliflower Rice With Chicken And Snow Peas

I had read several raves about cauliflower “rice” so I had to try it at the first opportunity and it’s every bit as good as the reviews. Texture and flavor are both very similar to normal rice, with just a hint of cauliflower taste that I enjoy, but you can cover that with a sauce if you prefer. I first tried chopping the cauliflower florets in my blender (don’t have a food processor), but it wasn’t easy as the florets would not mix with the chopped “rice” at the bottom near the blade, so after manually stirring many times I gave up and chopped the remaining florets with a knife. Stir fried an onion, carrot shreds, beansprouts, mushrooms and snow peas in a a little oil, added some ginger and soy sauce and some leftover roast chicken breast and this made a delicious Chinese-style meal with less than half the calories.

Cauliflower Rice with Chicken and Snow Peas

Cauliflower Rice with Chicken and Snow Peas

1/2 head of cauliflower chopped fairly small, approx 1/4 to 1/2-inch mini-florets
1/2 medium onion
1 carrot, julienned or shredded
1 cup beansprouts
1 cup sliced mushrooms
2 cups snow peas
2 cups diced chicken breast (8 oz)
2T soy sauce
1t ground ginger or 1 small piece fresh ginger skinned and chopped fine
1t olive oil

Fry the onion in the oil until translucent.
Add the carrots, bean sprouts, mushrooms and snow peas and stir fry over high heat for a few mins.
Add the chicken, soy sauce and ginger, mix thoroughly and reduce heat.
Chop the cauliflower finely, put in microwaveable dish and cover with cling film.
Microwave on high for 3-5 mins until cauliflower rice are tender – avoid overcooking it as it will lose the “al dente” texture.

Serves two. 312 calories per serving.

Update: more photos showing how to prepare the cauliflower rice.

Cauliflower Rice - Chopping The Culiflower
Cauliflower Rice - Covered With Clingwrap Ready For The Microwave

1 comment to Cauliflower Rice With Chicken And Snow Peas