Mexicali Riced Cauliflower

I’ve been eating a lot of riced cauliflower lately. I use it as a substitute for rice and pasta.  So, I’ve been looking for ideas on how to make it differently.  I found a recipe on Pinterest which inspired this version.    I’ve made it two times now and I’m really in love with it.   You can eat it right out of the oven – or make it ahead for lunches.  It heats up very nicely in the microwave.  It’s spicy, full of flavor and really delicious.  The best part is I don’t feel deprived because I’m not having rice.  Enjoy!

Ingredients:

1lb. bag of riced cauliflower

10 oz. can of diced tomatoes with green chilies (I use the roasted diced tomatoes from Trader Joes, which is also where I get my riced cauliflower from.)

1/3 jalapeno, diced (if you remove the seeds you’ll get the flavor of the jalapeno without the intense heat)

2 cloves garlic, minced

Handful of fresh cilantro, chopped

Olive Oil

Chili Powder

Salt

Directions:

Place the cauliflower, jalapeno, garlic and tomatoes into a bowl.  Toss well to combine the ingredients.

Spread the cauliflower mixture onto a baking sheet that has edges.

Lightly drizzle the cauliflower with Olive Oil.  Sprinkle salt and chili powder over the cauliflower.

Bake at 350 for about 20 minutes.  Turn the mixture with a spatula.  Return to the oven and bake for an additional 20 minutes.

Remove from oven; allow to cool slightly. Sprinkle chopped cilantro over the cauliflower and toss to combine.

Click here for printable recipe.

Cheesy Polenta with Italian Sausage & Eggs

I absolutely LOVE Polenta.  I’ve made it a few different ways, but this is my favorite: as a delicious and hearty breakfast.  It could also be served like this, but without the eggs, as a side dish for lunch or dinner.  This recipe will serve two.  The rule of thumb for polenta – use four times as much liquid as the dry polenta.  This is a very versatile grain.  See the “notes” at the end of the recipe for other ways I’ve prepared this.

Ingredients:

1 1/3 cup water

2 garlic cloves grated into the water

Pinch of red pepper flakes

1 chicken bouillon cube

1/3 cup dry polenta

Approximately 3 ounces of grated cheddar cheese

Drizzle of milk

4 oz. Italian Mild (or Sweet) Sausage, crumbled and fried

2 eggs, fried over easy or medium – depending upon your preference

Directions:

Add the water, grated garlic, pepper flakes and bouillon cube in a small pot.  Bring to a boil.  Add the polenta to the boiling water and whisk until fully incorporated and the polenta begins to thicken.  Make sure the water is evaporated and the polenta is fully cooked, whisking occasionally.  This only takes a few minutes.  Drizzle a little milk into the polenta to give a creamier texture.  Whisk well.

Add the cheese to the polenta and stir for a minute to allow cheese to melt.   Turn off the heat and let it set while you fry the eggs.

Add the cooked Italian sausage to the polenta.  Stir to incorporate.

Divide the cheesy polenta with sausage into two bowls.  Top each with a fried egg.

Notes:  You can pretty much add whatever you’d like to the polenta.  Sometimes I add bacon instead of the sausage – sometimes I add both.  I’ve used pepper jack cheese and green chilies and a touch of chili powder for a “Tex Mex” flair.  I sautéed onions and tomatoes and added those with bacon.   

As a dinner/lunch side dish – I’ve used gorgonzola cheese and sage with a little butter.  I’ve also made the polenta a bit more calorie friendly using a recipe from Cooking Light.  You can find that recipe HERE.

Click here for printable recipe.