Cauliflower "Rice" Stir-Fry

Ingredients
2 cups cauliflower florets (one large head) 2 tablespoons coconut or extra-virgin olive oil, divided 1 sliced red onion, divided 4 minced cloves garlic, divided Coarse salt 1/4 cup low-sodium vegetable broth 1 tablespoon minced fresh ginger 1 thinly sliced small red chili 2 cups broccoli florets 1 julienned large carrot 1/2 red bell pepper, stemmed, seeded, and diced Juice of 1/2 lemon 2 tablespoons shelled pumpkin seeds 2 tablespoons fresh cilantro leaves

Directions
1. Pulse cauliflower florets in a food processor until finely chopped. 2. Heat one tablespoon coconut oil in a large skillet over medium heat. Add 1/2 sliced red onion and two minced cloves garlic and cook, stirring, until tender, about six minutes. Add cauliflower and season with coarse salt. 3. Stir in vegetable broth and steam, covered, until broth has evaporated and cauliflower is tender, about six minutes. Transfer to a bowl and cover. 4. Wipe pan and heat one tablespoon oil over medium-high heat. Add 1/2 sliced red onion and cook, stirring, until tender, about five minutes. Add two minced cloves garlic, ginger, and chili and cook one minute. 5. Add broccoli florets, carrot, and bell pepper and cook, stirring, until tender, about five minutes. Season with a sprinkle of salt. Remove from heat and add lemon juice. 6. For each serving, top cauliflower with vegetables and sprinkle with one tablespoon pumpkin seeds and one tablespoon cilantro.

Serves two.

Cilantro Lime Cauliflower Rice

Prep time: 2 mins Cook time: 18 mins Total time: 20 mins Serves: 4

Ingredients

One medium cauliflower, chopped fine, see note below cup water zest of 1 lime juice of lime cup chopped cilantro sea salt and pepper to taste

Instructions
1. 2. 3. 4. To chop or rice your cauliflower to resemble rice please follow the link below to my video. Place riced cauliflower in a medium pan over medium heat. Pour water over cauliflower and cover. Simmer for 18 minutes. Drain. Be sure to add the water, I forgot and the cauli stuck a bit! Stir in lime zest, juice, cilantro. Add a pinch of salt and pepper to taste. Serve immediately.

Paleo Dirty Rice:

Ingredients
2 tablespoons olive oil 4 cloves garlic, minced 1 cup white onion, diced 2 celery stalks, chopped 1 cup green pepper, diced 1 cup red pepper, diced 1 bunch scallions, chopped 3 cups cauliflower, riced with your food processor or box grated 1 teaspoon fresh thyme 1 bay leaf teaspoon celtic sea salt teaspoon pepper teaspoon chili powder teaspoon cumin 2 cups chicken stock or vegetable stock (thanks Mary)

Cooking Instructions
Heat olive oil over medium heat in a large skillet Add garlic, onion, celery, peppers and scallions; saute until softStir in riced cauliflower, adding thyme, bay leaf, salt, pepper, chili and cumin Add in the chicken stock (or vegetable stock) Allow to simmer over medium-low heat, stirring frequently, for 30 minutes or so or until liquid is cooked down Serves 4-6

Spicy Thai Fried Cauliflower Rice

INGREDIENTS 1 medium head cauliflower Olive oil 10 green beans trimmed & chopped 4 jalapeno peppers (red or green) seeded & diced 1 cup brocoli florets 2 carrots chopped 1 bell pepper chopped 1/2 red onion diced 1 cup peas 4 mushrooms cliced 2+ TBS red curry paste 2 TBS soy sauce Eggs to scramble into rice (optional) Thai (or other) basil chopped sliced scallions and/or sliced cucumber and/or lime wedges as garnish Sambal oelek, sriracha or chili garlic paste to add kick if you desire.
Whisk the soy sauce & red curry paste together & set aside. Heat some olive oil (1-2 TBS) in a wok or very large pan. I threw all the veggies in at once. Once they were tender, I added the red curry & soy sauce mix. After about 5 minutes, I created a well & added two egs & scrambled them in the well. When nearly done, I mixed them into the rice & vegetables. I then added chopped basil.