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No carbs and no gluten, a pop-up that kids love too - Walla! Food

2019-12-29T09:08:07.016Z


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 that makes ...


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

    How to make sautéed cauliflower rice?

  • 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.

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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Source: walla

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