Without carbs and gluten-free pop-ups that kids love too
Goat Telem prepares together with Avi Biton a pop-up that does not require rice or noodles. So what are the bounces? Cauliflower, and added corn kernels, peas, carrots and excellent sauce which makes the dish a particularly tasty celebration for the children as well
It may look like white rice, but it tastes much better and nourished. Cauliflower rice (Photo: Alon Mesika, styling: Noa Kenrick)
Cauliflower Rice (Photo: Photo: Alon Mesika, Styling: Noa Kenrick)
The bitch is furious from the blog The Kitchen Coach has published an entire cookbook devoted entirely to cauliflower. Together with chef Avi Biton, he prepares a favorite vegetable-based pop-up, which functions just like rice but is much richer and nutritious. A goat's tip for the perfect saucepan is to not bounce all the vegetables together and not overcook them. We want them a little crunchy.
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Cauliflower rice sautéed
Recipe By: Goat Telem
- 20 minutes work
- Easy to prepare
- 3 diners
Israeli VegetablesLunch KidsFood and NaturalGood
Walla
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Ingredients
- 1 cauliflower
- 1 carrot
- 1 teaspoon of corn (or 1/2 cup frozen and thawed corn)
- ½ frozen caffeine (no thawing needed)
- 4 tablespoons olive oil
- 2 green onion stems
- 3 as a soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon balsamic vinegar (or any vinegar you like)
Preparation
Cut the cauliflower into a flourish, rinse well and grate over the thick portion of grater to a large bowl. Pulses can be crushed in a food processor until crumbs are obtained.
Cut the carrots into small cubes, the corn kernels cut from the cob and separate from each other and the green onions cut into small rings.
Heat the oil in a wide pan or wok. When the oil is hot, add the grated cauliflower and stir, stirring, for 2-3 minutes, until all the crumbs are slightly softened and lose their white color. It is important to mix thoroughly.
Remove the softened cauliflower crumbs to the same bowl from which they came and allow the pan to heat again.
Squeeze a tablespoon of oil into the pan and add the carrot cubes, the peas (possible right from the freeze) and the corn. Fry, stirring, for 1-2 minutes, until the vegetables are softened slightly.
Move the vegetables to one side of the pan and to the empty side add the soy, sugar and vinegar. Stir well and bring to a boil. When the sauce is bubbling and large bubbles appear, return the cauliflower crumbs and mix well.
Taste and if desired add more soy to taste.
Add most of the chopped green onion and stir one last time before serving. Divide the pop-up between serving plates and garnish while onion. Serve immediately.
How to make sautéed cauliflower rice?
More vegetable recipes
Party Snack: Mini Gluten Free Cauliflower Muffins
Avi Biton cauliflower tabula
Cauliflower crown salad
Cauliflower and broccoli patties
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