Has anyone else been craving all the greens and healthy foods after the holidays? By New Years Day I think my body hated me from all the food I indulged in between Christmas and New Years. But I felt nice to not stress about staying exactly on track with meals & meal prep and to live in the moment while spending time with family and friends. But by January 2nd, it was time to clean it up!
I don’t know about you, but lately, I have been seeing a ton of cauliflower dishes all over the internet and a lot of them have caught my eye. I know that cauliflower is not top on everyone’s list, it’s kinda like Brussel sprouts – you either love em or you hate em. I happen to really like it. The great thing about cauliflower is how easily they take on the flavor of what you are making. No need to eat plain old boiled cauliflower when there are so many yummy and different recipes out there.
I have seen a few of my favorite bloggers come up with recipes for cauliflower fried rice and kept them on a Pinterest board to make. I decided this week’s meal prep was the perfect time to try one out and OMG was it better than I expected! This dish is 100% one that will be put into the rotation, not only because of how good it is but also due to how easy and quick it is to make. You can use a head of cauliflower and ‘rice’ it by using a food processor if you have one or (and easier) you can buy pre-riced cauliflower. Most stores will sell it either frozen or in the produce section by pre-cut veggies. Throw in some frozen veggies, add in scrambled eggs, some soy sauce & scallions and you are DONE! It is great for lunches, just add some protein (I cooked up ground chicken and mixed it in) and super filling.
I’ve shared some of my other favorite cauliflower recipes that I use and love:
I love using cauliflower for a low carb pizza craving alternative, you can make the crust homemade or buy it premade from Trader Joes to save some time – it’s just as good.
As a child, my mother always used to hide cauliflower in with mashed potatoes as a way to get us to eat veggies and we ALWAYS could notice the difference. But when adding it to a loaded baked potato soup – you can hardly tell it there. It gives a creamy richness without making being too heavy. SO GOOD!
I just LOVE parm so much that it doesn’t matter what vegetable you put it on, I will devour it up. Roasted cauliflower is a perfect weeknight side to any dish.