Cauliflower Rice Experiments, part 2

I have been experimenting in the kitchen and have finally gotten a chance to try out some variations on the cauliflower rice recipe. I don’t have it perfected yet but I’m much happier with the results this time. One big change I made was to measure everything out so I can replicate the results better.

This time I made rice on the stovetop, in the microwave, and in the oven.

The stovetop rice was actually my favorite last time but it browned a lot and was the least sushi looking rice. I suppose it’s just me trying to recreate the sushi look as much as possible, but why not? I wanted to prevent browning so this time I used a nonstick pan and kept it at medium low the entire time I cooked it.

Recipe:
1.5 Cups cauliflower rice, with moisture squeezed out with paper towels
1 Teaspoon lite-salt
1 Tablespoon coconut oil
1 Teaspoon cream cheese

Directions
I heated the pan on medium low and added 1 tablespoon of coconut oil. When a piece of cauliflower dropped into the pan sizzled I added the remaining cauliflower rice. I would stir it occasionally but for the most part left it alone.

I actually didn’t get a super accurate time on this one. I was supposed to reset my timer every five minutes but forgot after pulling my oven batch out. I know that it was at least 15 minutes and probably between 15-20 min.

This one came out the most rice looking. It did not have browned spots at all. Texture wise it was on the drier side, but still had a lot of that vegetable crunch. I think with some tweaking I could make this approximate the drier long grain rices like basmati or jasmine. The amount of cream cheese was by far the best. Had almost no discernible cream cheese flavor and still stuck together really well.

Next the microwave rice.

Recipe:
1.5 Cups cauliflower rice, with moisture squeezed out with paper towels
½ Teaspoon lite-salt
1 Tablespoon cream cheese

Directions
I did not use any coconut oil unlike the other recipes. I microwaved it on high for five minutes then stirred in the cream cheese. By far the easiest method.

Again the microwave rice was my least favorite. It actually came out kind of weird in that it looked like it was shrunken in volume compared to my other rices. I think maybe 5 minutes was way too long to cook it?

It was slightly browned and had an almost cracked appearance when I took it out. I should have tasted it then but I wanted to add the cream cheese while it was still warm. It was way too much cream cheese and totally overpowered the cauliflower rice. This batch was messed up and I’ll have to do it again to figure out the flavor and texture.

I think I will try this again, but cook it less and only add a teaspoon of cream cheese.

Last but not least I made a batch in the oven. This time I tried to use a deeper baking dish rather than laying it all out on a cookie sheet in order to avoid the little burnt pieces I got last time.

Recipe:
1.5 Cups cauliflower rice, with moisture squeezed out with paper towels
1 Tbsp Coconut oil, added melted
Sprinkle (1/4th teaspoon?) lite-salt
½ Tablespoon cream cheese

I set the oven for 475 degrees and put my baking dish on the center rack. After ten minutes I took out the dish and used a fork to mix it up.

It was a toss up whether this one had the best flavor or the stovetop. The oven rice was a little softer and did not have any of that vegetable crunch. It also had a good amount of moisture that it was almost spot on to the moistness of a short grain rice. Not much cauliflower flavor. Amount of cream cheese was good, I did not taste it much and it stuck together well. I still felt like I could use less of it.

In conclusion, once again the microwave was my least favorite method but it was a toss up between the stove top and the oven. I think that I will try to develop them in different directions. Maybe the stove top will be my go to for dishes that traditionally go with longer grain drier and less sticky rice. The oven might be better for short grain, stickier rice dishes.

 

Simple coconut milk chia pudding

Yum! I haven’t had the chance to write this up yet but while searching for Shirataki noodles I also found some Chia seeds at the local coop. I thought this was an awesome find, only to find them at Costco for way cheaper a week later lol. Oh how I love Costco!

Whatever the avenue into my life, I’ve been obsessed with Chia seeds these past few days. Soaked in coconut milk they’re such an amazing texture, it’s like a decadent pudding without all the starchy thickeners. I’ve always hated eggs and potatoes for breakfast and mostly stuck to fruit and yogurt. This is way more appealing to me! I’ve even seen a few recipes for a kind of mock oatmeal using chia seeds and coconut flakes that looks really good.

Simple recipe above: Take 1 cup coconut milk and mix with 2 tablespoons of chia seeds. Leave overnight. Mix and serve in the morning. I personally like the unblended texture but you can also blend it for a silky smooth treat.

Keto pizza and grocery shopping

Today to kickstart my diet I went grocery shopping. Usually I get too caught up in planning the perfect grocery list that maximizes the number of dishes with the same ingredients. This time I kept things simple. I basically picked three meals that I wanted to eat and bought ingredients to prepare those things. Ha! That’s probably what normal people do lol.

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Over the next few days I plan on making Keto pizza, and cauliflower nachos! The other was my go to meal of rotisserie chicken and fresh mozzarella. I would have also picked up some jalapeno stuffed olives to go along with those but the deli was out :(. In addition while at the grocery store I realized that I have all of the ingredients to make tacos with lettuce shells except for the lettuce itself so I added that to the cart. Boom! Four meals with almost zero effort.

When I got home I decided to just eat some of the chicken dipped in olive oil. Since chicken is so lean and I’ve had some trouble getting fat in the past I’ve looked up some tips on how to add fat. It was okay. I think that I would do it again as it kind of reminds me of dipping bread into olive oil and balsamic vinegar, but it wasn’t fantastic. I wasn’t blown away. In fact, I had some of the fresh mozzarella dipped in the olive oil and that was way better. I may try adding butter to my chicken next time and saving to olive oil for my cheese.

For dinner I made an easy keto pizza using a low carb tortilla. I actually made a gif to show you guys. Would have been way too many boring pictures to put in a row.

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Once introduced to the concept I didn’t really need instructions to make this one. I basically heated up the tortilla on the stovetop then added all the fixings. Then I put it under the broiler to melt the cheese. In retrospect I probably could have left it a little longer to get the cheese and pepperoni more crispy, but I was worried about burning dinner.

This was surprisingly filling. eating one was enough for me, but you could easily pair this with a nice salad or some keto friendly hot wings.