When did cauliflower become Head Plastic?
Did broccoli, like, get pushed in front of a bus or something?
I. need. answers.
For real, though, I’m not even sure when or why cauliflower became so popular, but there’s no denying the fact that duliflower has had quite the growth spurt in the last few years, and it doesn’t seem like there’s any stopping this socially popular vegetable from taking over our lives anytime soon. We just must eventually all succumb to the cauli. There isn’t anything else left to do.
Jokes aside, I make this for dinner at least 2x a week, and no matter how many times I have it, I LOVE IT, EVEN MORE, each and every time!!
PS: if you’re a fan of my spicy chicken & veggie noodle stir-fry, consider this dish its low-carb, younger sister with better hair. It’s literally an identical recipe, except we’re swapping out the noodles for cauli-rice. I turn to this dish whenever I’m craving those flavors, but want to go easy on the carbs. Not only is it delicious, it’s healthy, easy, and most certainly will become a regular player in your weekly meal rotation!
TURMERIC SPICED CHICKEN & VEGGIE CAULIFLOWER RICE
(I literally eat this entire thing by myself for dinner because I’m a savage, but it can easily be split into two portions with something else on the side!)
– 85g riced cauliflower (I use the frozen Green Giant Original)
– 91g grilled chicken breasts, pre-cooked + diced
– 1 frozen steamer bag of Asian-style vegetables (i constantly switch this up & will use fresh veggies if I have them on hand)
1 teaspoon sesame oil
1 tablespoon fresh garlic
1 tablespoon fresh ginger
2 tablespoons ground turmeric
3 tablespoons low-sodium soy sauce
1 teaspoon Thai chili garlic sauce *optional to add extra heat
3-4 springs fresh green onion, chopped
2-3 handfuls of fresh cilantro leaves
Heat up your oil in a skillet on medium-high heat while steaming your veggies in the microwave for only 1/2 of the time that the directions call for. Carefully cut open the bag as the vegetables will be hot, then add them to your skillet reserving as much of the water/moisture from the bag as possible. We don’t want that liquid to hit the pan. We want the vegetables to crisp up and get a nice char on them. Toss to coat in the oil, and allow vegetables to continue to cook. After about 3-4 minutes, add in your fresh garlic, ginger, green onion, and chicken, then sprinkle on 1 tablespoon ground turmeric followed by 2 tablespoons of soy sauce. Toss everything together and allow the flavors to mend for another 1-2 minutes. Lower heat down to just a medium flame, then toss in your riced cauliflower, using tongs to incorporate all of the ingredients. Allow cauliflower rice to cook for an additional 2-3 minutes. Add in your remaining turmeric (1 tablespoon), soy sauce (3 tablespoons) and Thai chili garlic sauce if using, and continue to toss until cauliflower takes on a “fried rice” appearance and has taken on a yellow-ish color from the turmeric. Top off with fresh cilantro leaves and transfer to serving bowls. (or eat it all yourself like I do)