You must be wondering Rice but no grain version. Confused….Let me break the suspense. This ‘rice’ isn’t rice at all. It’s a super big hunk of Cauliflower and Broccoli that’s been grated fine into a rice texture. To give the broccoli and cauliflower a fried rice resemblance, it’s important to extract the excess water from the grated vegetables prior to cooking. This dish is perfect for people on a low carb diet or who want to enjoy nutritious food. This is a good way to sneak in some veggies in your child’s diet. This rice but no rice dish is flavorful and loaded with lots of veggies and a hint of aromatic spices. Well, if you’re a rice fanatic, this cauliflower rice recipe will be a tasty and satisfying non-grain alternative. In fact, when I first made this I was amazed by the taste and texture that I swapped it with my regular Indian breakfast menu. I was first introduced to the amazing concept of a no-grain rice by my fitness expert. It’s since become a favorite of mine! I have given the original recipe a little Indian twist to satisfy my taste buds. Believe me, you will go Ga Ga over this dish. So, lets start cooking !!

Ingredients: Serves 2
1 large head Cauliflower
1 medium head Broccoli
1 cup chopped veggies (peas, corn kernels, carrots, broccoli florets)
½ finely chopped onions
¼ teaspoon grated ginger
2 to 3 green chillies as per taste
Salt as per taste
1 Bay leaf
2 to 3 cloves
2 Cardamom pods
1 small cinnamon stick
¼ teaspoon Cumin seeds
1 tablepoon Olive oil

Method:

1. Cut the cauliflower and broccoli into florets, discarding the tough inner core. Working in batches, pulse the cauliflower and broccoli in a food processor until it breaks down into rice-sized pieces. You should have approx. 5 cups of cauliflower and broccoli “rice.”

2. In a deep bottom pan, heat water till bubbly and switch off the flame. Put in the riced cauliflower and broccoli into the boiling water and close the lid of the pan. Let it sit for 5 minutes. Do not allow it to sit too long or else the cauliflower and broccoli will be over cooked and will turn out to be mushy consistence instead of grainy.
3. Drain the water from cauliflower and broccoli by placing them on a strainer. Now, remove the excess water by placing the riced cauliflower and broccoli on a absorbent paper or kitchen towel and squeeze off the excess water.
4. This excess drained water can be stored and used for making soups. It is very nutritious.

5. In the same deep bottom pan, heat olive oil. When the oil is hot add in the cumin seeds and when the cumin seeds change color, add in the bay leaf, cinnamon stick, cardamom pod, coves and stir in for 30 seconds.
6. Now, add in the grated ginger , green chillies, chopped onion and the remaining veggies. Stir in for 2 minutes till the veggies turn out to be half cooked.

7. Add in the riced cauliflower and broccoli and stir in on high heat for 1 to 2 minutes so that if there is any excess water, then it will get dried off and you will get this amazing fried rice or couscous or upma consistency dish.
8. Serve it hot hot and enjoy it as a substitute to your regular rice or swap it with your breakfast menu.
9. I love, to have it as a replacement to Rice with some curried lentils or stir fry veggies on the side.

Note:
A cup of riced cauliflower and broccoli has only 25 and 31 calories versus white rice 204 calories.

Ref:
https://www.fatsecret.com

“Healthy & satisfies your taste buds”

Ingredients:
Romaine Lettuce/Iceberg Lettuce/Cabbage leaves – 2 heads
Extra firm Tofu cubes – 1 cup
Colored Bell peppers/capsicums thinly sliced – 1 cup
Broccoli slaw – 1 cup
Shredded spinach leaves – 1 cup
Black beans/Kidney beans/canned beans – 1 cup
Chopped onions for the beans – ½ cup
Homemade red chili garlic sauce/chutney – as per taste
Nutritional Yeast / shredded cheese –  as per taste (I prefer nutritional yeast since it taste like cheese and its very less in calories and more in protein)
Roasted cumin (jeera) & coriander (dhania) powder – 1 tbsp for the beans
Salt – as per taste
Pepper – as per taste (for tofu)
Minced garlic for the beans– 1 tsp
Red chili / paprika powder for the beans – as per taste
Olive oil for the beans – 2 tsp ( for beans) 1 tsp (for tofu)
Water – 2 cups (depending on how dry or gravy you like)

Method:
To cook the beans:
Soak the beans overnight in enough water or minimum 4 hours in hot water. If using canned cooked beans no need to soak you can straight away use them after draining the water. After soaking the beans drain off the excess water and in a pressure cooker add the oil and when the oil is hot add the onions, minced garlic and saute / stir in for 2-3 mins till the onions become soft. Now, add in the beans (I used black beans), cumin-coriander powder, salt, chili powder, 2 cups water and pressure cook for 2 whistle and then reduce the heat to the lowest and cook for 25 mins. After the pressure is completely released, you can open the cooker and adjust the water and spices if needed.

To make stir fry tofu:

Drain of the water from the tofu and pat dry the tofu with a kitchen tissue. Cut the tofu in cubes and coat the pepper and salt well on it. Keep aside for 10 mins till the tofu soaks in all the flavors.
In a pan stir fry the tofu till brown on all the sides.

To make the Red chili Garlic sauce/chutney:
Ingredients:
Seeded Red chili – 10
Garlic cloves – 10
Roasted Cumin (jeera) powder – 1 tsp
Salt – as per taste
Fresh lemon juice from 1 lemon
Method:
Soak the red chili, garlic in 1 cup of water for 30 mins. Drain the water. Now, in a mixer/blender/spice grinder add the red chilies, garlic, cumin powder, salt, lemon juice and grind to a fine paste. Add water if needed to adjust the consistency. Use as required.

Method to serve the veggie lettuce boats:

Separate the leaves from the lettuce, place them in a platter and place the shredded spinach, broccoli slaw, bell peppers/capsicums, cheese, tofu cubes, cooked beans in individual bowls.
Allow the family to make their own lettuce boats. I usually make my boat with spinach then beans, tofu and top it up with broccoli slaw, bell peppers and finally sprinkle some nutritional yeast.
These make healthy appetizers for parties but at times when I want to go light at night, I have them for dinner.

Note:
Broccoli slaw can be store bought or you can make you own slaw by thinly shredding the stems of the broccoli.
You can add any vegetables of your choice. Go creative.