Confetti Cauliflower Recipes

CAULIFLOWER CONFETTI " RICE "

Cauliflower Confetti

I like flexible recipes, this recipe is quite flexible. We eat low-carb in our house; this recipe was developed out of a need for a rice substitute - it is easiy adapted to any cuisine, just add spices that complement your meal. We especially like it with curries.

Provided by WyattsGirl

Categories Cauliflower

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 small head cauliflower
2 teaspoons olive oil
1 red bell pepper
2 -3 stalks celery
1 large leeks or 1 large onion
2 garlic cloves, more if desired
1 tablespoon sodium-free chicken broth
1 tablespoon sodium-free vegetable stock
1 teaspoon lemon pepper
1 teaspoon seasoning salt or 1 teaspoon salt, to taste
1 tablespoon fresh parsley, chopped
water, as needed

Steps:

In a food processor, chop the cauliflower until it looks like 'rice', remove and set aside.
In food processor chop one seeded red pepper, the celery, garlic and the onion.
If using the leek, slice the leek in 1/2 inch slices.
Heat oil in non-stick saute pan, add the vegetables, and stir over medium heat until the vegetables start to 'weep' and release some of their liquid.
Add the spices and set heat to low, cover and cook until 'rice' is the desired consistency. Add small amounts of water, if needed.
Delicious on its own or as a base for curry or ragouts.

ANOTHER OF MY FRIEND VICKY'S CREATIONS: CAULIFLOWER WITH RED, GREEN AND BLACK CONFETTI

Another of My Friend Vicky's Creations: Cauliflower with Red, Green and Black Confetti image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 head cauliflower, separated into bite size florets
Coarse salt
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 large clove garlic, cracked
4 anchovy fillets, optional
1/2 teaspoon crushed red pepper flakes
1 jarred roasted red pepper, drained and diced into small bits
16 oil cured olives, drained and chopped into small bits
1/2 cup flat-leaf parsley tops, finely chopped
1 teaspoon crushed red pepper
Salt and black pepper

Steps:

Cook cauliflower in 1-inch boiling water covered for 8 to 10 minutes until tender. Drain, sprinkle with salt and return pan to stove top uncovered. Set heat at medium and add oil, garlic, anchovies (optional, unless you are dining with Vicky) and crushed red pepper flakes to the pan. Break up anchovies with the back of a wooden spoon until they melt into oil. Add diced red roasted pepper, chopped olives and parsley to the pan and combine. Add cooked, drained cauliflower to the pan and toss to distribute the red, black and green confetti. Add the red pepper. Season with salt and pepper, to your taste, and serve.

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