Cauliflower rice

[sarah]

I've been experimenting with some grain-free dishes. I only cooked cauliflower from fresh for the first time a few months back. I'm really digging the taste and versatility. A food processor is recommended for this recipe.

1 head cauliflower, cored & trimmed into florets
1 shallot, minced
2 cloves garlic, minced
2 Tbsp olive oil
1 tsp sea salt




Mince up your aromatics.

In two batches, pulse the cauliflower in a food processor to rice-like grains (about the size of couscous). If you don't have a food processor, you can grate it using a box grater.

Heat a skillet over medium-high heat, then add the olive oil. Sautee the shallots and garlic for a minute until tender.




Reduce heat to medium and add the cauliflower and salt. Cook for about 5 minutes, stirring constantly, until it reaches your preferred tenderness.



Pictured with red curry shrimp

From Cool Hunting.

Thai red curry shrimp

[sarah]

Haven't cooked shrimp since I moved in with D ten years ago. But when she's asleep in the evenings, I make seafood for dinner. If you need a primer on how to prep shrimp, I found this tutorial from Gordon Ramsay quite helpful.

2 Tbsp cooking oil (I used coconut)
1 red bell pepper, cut into strips
1/2 fresh red chile , sliced (I skipped this.)
2 Tbsp Thai red curry paste
1/2 lb shrimp, peeled & deveined
1 can coconut milk
1 Tbsp fish sauce
1 cup snow peas (I skipped these, because the ones at the store looked crummy.)
Cilantro
Lime juice, to taste (about a Tbsp)




Slice up the red pepper and chile. Rinse and remove stems from the cilantro leaves.

Heat skillet over medium heat, then add the cooking oil. Sautee the red pepper and chile for 2-3 minutes.

Add the curry paste. Stir and cook for about a minute. Add the coconut milk and fish sauce, and mix well.




Add shrimp and snow peas, and cook for 3 minutes. Shrimp are easily overcooked, so don't leave this on the heat too long -- remove the pan from the burner as soon as the shrimp pink up.

Stir in cilantro, and lime juice to taste. Serve over rice/noodles/cauliflower rice.



Pictured with cauliflower rice

From Vikalinka.