Read Nom Nom Paleo: Food for Humans Online
Authors: Michelle Tam,Henry Fong
Tags: #Cookbooks; Food & Wine, #Cooking by Ingredient, #Natural Foods, #Special Diet, #Allergies, #Gluten Free, #Paleo, #Food Allergies, #Gluten-Free, #Healthy
Nom Nom Paleo: Food for Humans (46 page)
EASY CAULIFLOWER “RICE”
When I first went Paleo, I bid good-bye to my rice cooker. (All three of them, actually. What can I say? I have a nasty habit of hoarding kitchen appliances.) It was a symbolic thing—an official farewell to my grain-gobbling ways. But in my heart of hearts, I knew I was still the Asian girl who grew up shoveling down bowl after bowl of white rice at my parents’ kitchen table. If it’s true that “you are what you eat,” then I’m made of
55
percent rice. So to make a grain-free existence sustainable for me, I was desperate for a rice substitute. Luckily, it wasn’t long before I came up with a foolproof recipe that’s even tastier than the real thing.
| Makes 6 cups | 1 medium cauliflower head, cut into uniform pieces |
| Hands-on time: 20 minutes | 2 tablespoons ghee or fat of choice |
| Total time: 20 minutes | 1 small yellow onion , minced |
| Kosher salt | |
| Freshly ground black pepper |
DO THIS:
- T
oss the cauliflower into a food processor, and pulse until it’s the size of rice grains. - I
n a large skillet, melt the ghee over medium heat, and sauté the onion along with a pinch of salt for
5
minutes or until translucent. - A
dd the cauliflower and stir to evenly distribute the onions. Season with salt and pepper to taste. Cover and cook for
5
to
10
minutes longer or until tender.
CHANGE IT UP:
Ready to flex your creative muscles? This versatile side is a blank slate that can be mixed and matched with any number of ingredients to form new combinations. Need examples?
Stir ½ cup of
Salsa Roja Asada
into the “rice” in Step
2
before covering to cook, and you’ll have Spanish rice in no time. In the mood for something more tropical? Then check out the next page. Just turn your head a little to the right.
COCONUT PINEAPPLE ”RICE”
Is plain old cauliflower “rice” too boring for you? Then hold on to your grass skirts and tiki torches, ’cause this recipe’s
da kine
, brah! It’s going to send a bombin’ flavor wave crashing over your head!
Okay, that was kind of over-the-top. But paired with a savory main, this “rice” really will hit the spot.
| Makes 6 servings | 1 medium cauliflower head, cut into uniform pieces |
| Hands-on time: 30 minutes | 2 tablespoons coconut oil or fat of choice |
| Total time: 30 minutes | 1 small yellow onion , finely minced |
| Kosher salt | |
| ½ cup full-fat coconut milk | |
| 1 cup fresh pineapple , cut into ¼-inch dice | |
| 1 scallion , thinly sliced | |
| Freshly ground black pepper |
T
his tropical “rice” is tasty on its own, but it’s even better when paired with
Slow Cooker Kalua Pig
.
DO THIS:
- T
oss the cauliflower into a food processor, and pulse until it’s the size of rice grains. - I
n a large skillet, melt the coconut oil over medium heat, and sauté the onion with a sprinkle of salt for
5
minutes or until translucent. Add the cauliflower and coconut milk to the skillet, and stir to evenly distribute the ingredients. Season with salt to taste. Cover and cook for
5
to
10
more minutes or until the “rice” has absorbed the coconut milk and the texture is tender and fluffy. - T
ransfer the “rice” to a large bowl. Add the pineapple and scallion, and gently mix to incorporate. Taste and adjust the seasoning with salt and pepper.
T
his tropical "rice" is the perfect accompaniment for grilled meats and thai curries.
ASIAN CAULIFLOWER FRIED “RICE”
In Chinese homes, rice is almost always eaten in its steamed form. Shoveled from bowl to mouth, fluffy white rice is a staple food for billions—a fragrant, starchy companion to wok-charred dishes of meat and vegetables. But with the vast quantities of rice that’s steamed in every Chinese kitchen, there’s bound to be leftovers—and the need to repurpose them in new and appetizing ways.
Enter
fried rice
. With a red-hot pan, a resourceful cook can easily whip up a well-seasoned platter of fluffy fried rice tossed with spring onions and springy ribbons of sunny yellow egg.
Thankfully, grain-free eaters can indulge in a bowl (or three) of fried rice, too. I daresay my Asian Cauliflower Fried “Rice” easily trumps the greasy, soy-drenched stuff peddled by your local Chinese restaurant. Sure, this recipe takes a bit of time and effort to prepare, but once you taste it, you’ll be hooked for life on this deeply satisfying one-wok meal.
