Mushroom Cauliflower Rice

The combination of toasted cauliflower, earthy mushrooms, onions, and walnuts works so well together that you really only need salt and pepper to season it. This side dish goes great with steak. I know the photo doesn't look so appealing, but it really is delicious.

Serves 4. 

Ingredients
1 medium head cauliflower, leaves and stem removed
8 oz fresh mushrooms, sliced
1 medium onion, chopped
sea salt
freshly ground black pepper
2 cloves garlic, minced
1/2 cup chopped walnuts
2 Tbsp snipped fresh chives
coconut oil or extra virgin olive oil

Preparation

1. Preheat oven to 400 degrees.
2. Cut cauliflower into large pieces and pulse, in batches if necessary, in a food processor until it reaches a rice-like consistency.
3. Melt 1 Tbsp coconut or olive oil in a rimmed baking sheet. Add cauliflower rice in a single layer and toss with oil. Prop oven door open with a kitchen towel to let steam escape. Roast for 10-15 minutes or until lightly toasted, stirring every 5 minutes until done.
4. In a large skillet, add 1 Tbsp coconut or olive oil. Saute onions and mushrooms for 10 minutes or until onions start to turn translucent.
5. Add garlic, walnuts, and cauliflower, tossing to combine. Saute over medium heat for 3-5 minutes or until warmed through and thoroughly combined.
6. To serve, garnish with snipped chives.

Cauliflower Tabouleh

When I decided on lamb for dinner, I took the opportunity to try this recipe that I'd had on file for a while. I've gotta say, this one is a winner! It would be great to bring to a picnic--no one would even know it's paleo. Kudo's to Jen's Gone Paleo for this great recipe! It was the perfect complement to the lamb and uses a lot of the same ingredients as the mint chimichurri, which helps simplify things in the kitchen. I had leftovers for lunch today with some rotisserie chicken mixed in. Yum!

Makes about 2 cups.


Adapted from Jen's Gone Paleo.


Ingredients
Tabouleh
1 head cauliflower, roughly chopped
2 T extra virgin olive oil
1/2 tsp sea salt
1/2 cup finely chopped mint
1/2 cup finely chopped flat-leaf parsley
1 cup cherry or grape tomatoes, halved
1 medium English cucumber, quartered lengthwise, seeded, and chopped

Lemon-Mint Vinaigrette

2 Tbsp fresh lemon juice

2 Tbsp extra virgin olive oil

1 Tbsp grainy mustard

2 Tbsp fresh mint, finely chopped (I used food processor)

sea salt, to taste

Preparation

Process cauliflower until it
looks like couscous.

1. Preheat oven to 400 degrees.
2. Pulse cauliflower in a food processor until it resembles couscous.
3. Spoon cauliflower into a rimmed baking sheet and toss with olive oil and sea salt. Spread the mixture evenly over the pan.
4. Transfer to the oven and prop the door open slightly with a folded towel to allow steam to release.
5. Bake 30-40 minutes, until slightly toasted (or cooked through), stirring every 10 minutes. Yours may lightly brown, mine did not, but was still done.
6. Remove from oven and let cool in pan.
7. While cauliflower is cooking, prepare vinaigrette by placing all ingredients in small mason jar or other lidded container and shaking to combine. I use a salad dressing shaker for mine.
8. Toss cooled cauliflower with mint, parsley, tomatoes, and cucumbers. 
9. Add dressing and toss to coat.

Curried Cauliflower

This is a super-easy, very tasty side dish to serve with Indian-spiced foods.


Ingredients
1 large head cauliflower
1 Tbsp coconut oil
1 tsp garam masala
1 tsp curry powder

Preparation

1. Preheat oven to 450 degrees.
2. Clean cauliflower and break or cut into medium-sized pieces.
3. Add coconut oil to shallow baking pan. Melt in oven for about 2 minutes. Carefully remove hot pan from oven.
4. Toss cauliflower with oil until thoroughly coated. Sprinkle garam masala and curry powder over cauliflower and toss to coat.
5. Bake for approximately 20-30 minutes, or until tender.

Saffron Peas Pulao (or Paleo)

This is a favorite pre-paleo side from our local Indian restaurant. I was inspired to create a paleo version to accompany our Roganjosh. I've gotta say, it rivaled the take-out version--and that's saying a lot! I hope you enjoy it as much as we did. This would also go well with kabobs of any sort.

The jury is out on peas and paleo. Some say yes, some say no. We very rarely have peas but I felt they were key to this recipe. If you are opposed to them, feel free to leave them out or substitute another veggie, such as chopped carrot.

Serves 3-4.

Adapted from My Saffron Kitchen.

Ingredients
4 cups cauliflower "rice" (1 large head cauliflower cleaned, cut into large pieces, and pulsed in a food processor or chopped until a rice-like consistency)
1 cup peas (I used frozen, but fresh would be fine)
1 tsp ground cumin
1-1 inch stick cinnamon
4 whole cloves
3 bay leaves, whole
1 large pinch saffron powder
2 Tbsp ghee (coconut oil can be substituted but ghee adds a more authentic flavor)
salt, to taste - I found it needed quite a bit

Preparation

1. Heat ghee in a large, heavy skillet.
2. Add bay leaves, cinnamon, cloves, and cumin. Saute for one minute.
3. Add uncooked cauliflower rice and peas (no need to thaw); stir gently to coat.
4. Add 1-1/2 cups water.
5. Add saffron and salt. Mix well.
6. Bring to a boil. Cover and reduce to a simmer for 15 minutes. Uncover and continue to simmer until almost all of the liquid has evaporated. 
7. Remove and discard bay leaves, cinnamon, and cloves. Serve with Roganjosh.