This last paper and overworking has, once again, pushed me into the “my clothes don’t fit me anymore” zone, so I am back on a diet. I use the word “diet” quite loosely, in that I’m not one for extreme fads, zero carb zero fat paleo never eat such-and-such ever again kinds of diets. Rather, I overlay my knowledge of healthy eating and nutrition over a Weight Watcher’s skeleton, and in such find a way for even my pathetic-metabolismed self to return to my fighting weight without shutting myself up in my apartment, killing my social life and crying over the cakes that once were.
This means that I will not stop making my once a week complicated dish, but I also cook a lot of healthy, low-calorie things to keep me going through the week. I have had to watch what I eat for as long as I can remember, and so over the years I have picked up quite a few tricks. So, I thought, I’d split my Sunday Cooking With Crys segments into two: one with the fun, complicated dish, and the other featuring one of the many tricks up my sleeve for eating healthier.
For this week, I’d like to introduce cauliflower rice.
I actually have to give credit to my mother for showing me this trick, although cauliflower cous cous would be a more accurate name for it.
This trick involves increasing your fiber intake, and decreasing your refined carb intake especially if, like me, you’re a fan of curries and stews.
I adore curries and stews, but the thing that gets me every time is the rice or cous cous I feel must go with them to soak up all that lovely sauce. So I thanked my mother greatly when she introduced me to cauliflower rice. For this, you need
1 large cauliflower
1 teaspoon of olive oil
and that’s it.
Wash the cauliflower, then pulse it so that it becomes the texture of, well, cous cous
Heat the olive oil in a large pan, preferably a wok, then add the cauliflower and salt. I also like to add some spices, like cumin, tumeric or whatever curry spice mix I have on hand. It adds color and extra flavor, which I like a lot.
The important thing with cauliflower rice is to try really hard to NOT ADD WATER. Too much water will turn your cauliflower rice into cauliflower mush very, very fast. If you washed your cauliflower just before cooking that should be plenty, just keep stirring it so that it doesn’t burn, and opt for a wok or a thick-bottomed pan to cook in. If it looks a little dry you can cover it between stirs to trap some of the moisture. If you’re cooking with a particularly dry and shriveled cauliflower, try wetting your hands and flicking a few drops of water over the pan at a time, just enough so that it doesnt burn.
After about 10 minutes, you have something that is the consistency of well-cooked cous cous.
Now if you’re a carbophile like me, I’m not going to pretend that it tastes exactly like cous cous, it doesn’t. However, I’m also one of those people that will eat pasta, rice or cous cous by itself, with nothing but a little olive oil on it, and love every minute of it. However, as an accompaniment to stews and curries I think it more than does the job, it’s tasty and filling and I don’t miss my carbs at all when I’m eating this with my lamb korma.