Saturday, July 15, 2017

Riced Cauliflower with Tempeh and Brown Rice (No Added Fat)

I have never riced cauliflower and should try it sometime to use in making a delicate dish. However, I found frozen riced cauliflower at Whole Foods Market - what could be easier?! I decided to make a simple cauliflower rice dish.

  • 1 cup brown rice (uncooked)
  • 2 cups water
  • Vegan bouillon cube
  • 1/4 t salt
  • 3 cups riced cauliflower
  • 8 ounces tempeh cut into cubes approx. 3/8" in size
  • 1t ginger, finely (1/8") diced
  • 1/4 cup onion cut into approx. 3/8" cubes
  1. I prepared brown rice the normal way by simmering, covered, for 50m the rice and twice as much water, along with the bouillon cube and water.
  2. I quickly opened the rice pot when it was done, mixed in the cauliflower, and covered and let stand another 10 minutes till the cauliflower was defrosted and slightly cooked.
  3. While the rice was cooking, I prepared the tempeh. I heated on medium high a cast iron pan with a very little bit of oil (maybe 1/4 t), then rubbed the oil off, leaving a light glaze.
  4. I added the tempeh, onion, and ginger, and cooked, stirring occasionally, till the tempeh was lightly browned (about 8 minutes).

Dinner came out well! The riced cauliflower had a subtle flavor and the small pieces of tempeh worked out well.

Ideas for the future

I should make a more complex cauliflower rice sometime, like this promising-sounding recipe describes.

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