cauliflower Archives | National Dish https://www.nationaldish.co.uk/ingredient/cauliflower Recipes and Restaurant Reviews Tue, 11 Dec 2018 23:16:03 +0000 en-GB hourly 1 https://wordpress.org/?v=6.8.3 https://www.nationaldish.co.uk/wp-content/uploads/2023/02/cropped-National-Dish-Round-Logo-32x32.png cauliflower Archives | National Dish https://www.nationaldish.co.uk/ingredient/cauliflower 32 32 How do you make a healthy burrito? | Chinese crispy duck cauliflower rice burritos | National Dish https://www.nationaldish.co.uk/recipe/how-do-you-make-a-healthy-burrito https://www.nationaldish.co.uk/recipe/how-do-you-make-a-healthy-burrito#respond Tue, 05 Sep 2017 20:49:37 +0000 http://nationaldish.co.uk/?post_type=recipe&p=2285   How do you make a healthy burrito when they contain both bread AND rice – it’s a challenge? Compromise – in this case, the rice – which unfortunately messes up the gluten free option.  Use our simple recipe for the cauliflower rice. Add to …

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]]> Low carb burrito Chinese crispy duck with cauliflower rice

 

China Mexico

How do you make a healthy burrito when they contain both bread AND rice – it’s a challenge?

Compromise – in this case, the rice – which unfortunately messes up the gluten free option.  Use our simple recipe for the cauliflower rice.

Add to that, this is also a fusion of East and West – China meets Mexico and it’s superb.

How do you make a healthy burrito? | Chinese crispy duck cauliflower rice burritos
Ok, so this is only a lower than normal carb burrito, it works though - so any port in a storm.
Servings2 people
Prep Time15 minutes
Cook Time15 minutes
Ingredients
Instructions
Cooke the perfect duck breast
  1. If you want your duck crispy on the outside and pink in the middle, whilst keeping it from tasting like boot leather, follow this and you'll get it right every time.
  2. Get a decent frying pan on to a medium heat, whilst it heating up you can prep the duck.
  3. Get your breasts and rub them all over with oil - grow up.
  4. In a bowl mix the Chinese five spice, cayenne, garlic powder and salt - then toss your breasts, covering it in the mixture. Seriously, grow up.
  5. Put them skin side down in the pan and leave for 10 minutes - the cooking should be easy going, if it's spitting and sizzling a bit, turn down the heat. The mixture will turn very dark on the skin, that's not burnt - but keep the heat under control. Turn on your grill (broiler) - medium high.
  6. As soon as the breasts are in the pan prepare all the other bits (drop to The test section) you have 10 minutes.
  7. After 10 minutes, turn the breasts skin side up and place under the grill for 5 minutes - keep a little eye on it.
  8. When done, let them rest for a few minutes before slicing it up to burrito bite sized slices. It will be crispy on the outside and pink in the middle.
The rest
  1. So your duck should be skin side down and happy in your pan. Throw the white onions in with it, around the duck.
  2. Halve the mango, skirting the stone. Then with a tea towel in hand, hold the mango half flesh side up and with a small knife, score it in to 1cm squares down to the skin - don't go through it (hence the tea towel, just in case you do). You can then turn it inside out and slice the cubes off in to a bowl.
  3. Add the chopped chilli, pinch of salt and squeeze the lime juice over it all and mix with a spoon - set aside, it done.
  4. The cauliflower rice should have been cooked already for three minutes, keep that on standby for the final three minutes just as you put the duck out to rest.
  5. Cook your tortillas, I like a hot dry frying pan, lob em in there and let them start to puff up. Gotta do this 6 times remember, so if time is tight....use two pans at the same time.
Serving it up
  1. All your bits and pieces should be ready to go - get them on to the table and you should be ready for the final and best bit (apart from the eating obvs) - slicing the duck.
  2. Serve it up just like that and build the burrito anyway you like.
  3. Thank you China China and Mexico Mexico
  4. If you liked this - give it a little share and we'd love to hear what you think, leave a comment below. Enjoy.

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]]> https://www.nationaldish.co.uk/recipe/how-do-you-make-a-healthy-burrito/feed 0 Chinese Chicken Fried Cauliflower Rice | 鸡炒饭 | What is the national dish of China? https://www.nationaldish.co.uk/recipe/chinese-chicken-fried-cauliflower-rice-%e9%b8%a1%e7%82%92%e9%a5%ad-what-is-the-national-dish-of-china https://www.nationaldish.co.uk/recipe/chinese-chicken-fried-cauliflower-rice-%e9%b8%a1%e7%82%92%e9%a5%ad-what-is-the-national-dish-of-china#respond Mon, 24 Apr 2017 13:29:13 +0000 http://nationaldish.co.uk/?post_type=recipe&p=1309 When you think of fried rice you think of China. There are dump loads of variations and that’s before you even get to ‘special fried rice’ on the take away menu. This uses cauliflower rice instead of the complex starchy carb, rocket fuel, real rice …

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]]>
Chicken Fried Cauliflower Rice | What is the national dish of china?
Chicken Fried Rice, try it with cauliflower instead of all at that carb
China

When you think of fried rice you think of China. There are dump loads of variations and that’s before you even get to ‘special fried rice’ on the take away menu. This uses cauliflower rice instead of the complex starchy carb, rocket fuel, real rice version, much healthier for our rich western diets – and just as nice, no, nicer.

Firstly, you’ll need to sort the cauliflower rice, here’s the recipe, do the 3 minute version – see you back here soon.

鸡炒饭 | Chinese Chicken Fried Cauliflower Rice
Just to really overload you with fresh healthy veggies, I even lobbed in some broccoli - your mother will lose her shit when she learns about how healthy you've been eating, she spent years trying to force this down your throat, finally, she's getting somewhere and it even tastes good.
Servings2 people
Prep Time15 minutes
Cook Time25 minutes
Ingredients
Instructions
  1. Firstly, you should have sorted out the cauliflower rice to the three minute recipe, you'll finish it off here.
  2. In a pan, preferably a wok, heat the oil over a medium high heat and fry off the white onion, celery and carrot for a couple of minutes. the add the chicken,
  3. Mix and cook for a few minutes, adding colour to everything.
  4. Add all the peppers and coriander stalks and mix in, By now you should have loads of colour - cook that off for a couple of minutes.
  5. Add the broccoli and mix that in and then leave to simmer, stirring from time to time for 10 minutes, don't let it catch. If it dries out, add a little water just to keep it loose.
  6. Add all the cauliflower rice and mix,
  7. Next. move everything to the side, hold the pan up slightly and pour in the beaten egg.
  8. Scramble the egg over the heat before you mix through.
  9. Give it a taste and season very carefully with salt, don't forget you've use soy, so this is just to balance it up if you think you need it, but very likely, not.
  10. On a serving plate, build a pile and garnish with the coriander leaves and spring onions.
  11. Thank you China China

    谢谢

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]]> https://www.nationaldish.co.uk/recipe/chinese-chicken-fried-cauliflower-rice-%e9%b8%a1%e7%82%92%e9%a5%ad-what-is-the-national-dish-of-china/feed 0 Mexican Cauliflower Nacho Mountain | Coliflor Nacho Montaña | What is the national dish of Mexico? https://www.nationaldish.co.uk/recipe/mexican-cauliflower-nachos https://www.nationaldish.co.uk/recipe/mexican-cauliflower-nachos#respond Mon, 17 Apr 2017 11:26:37 +0000 http://nationaldish.co.uk/?post_type=recipe&p=1374 The original carb heavy dish originated in Mexico, but was cooked for Americans, who had visited a restaurant just across the border. The restaurant was closing and had few ingredients, so they made a nacho, cheese and jalapeño snack and the rest is history. This version, …

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]]> Cauliflower nacho mountain recipe from National Dish | Mexico

Mexico

The original carb heavy dish originated in Mexico, but was cooked for Americans, who had visited a restaurant just across the border. The restaurant was closing and had few ingredients, so they made a nacho, cheese and jalapeño snack and the rest is history.

This version, with cauliflower, adds a few more flavours, is equally as social, tasty as hell and way healthier.

Coliflor Nacho Montaña | Mexican Cauliflower Nacho Mountain
You'll need guacamole, salsa and all that, you can buy it, but it's so much easier to make it and it tastes better. But if you must, don't beat yourself up, it'll do. Another thing to bear in mind, the
Servings4 people
Prep Time20 minutes
Cook Time20 minutes
Ingredients
For the cauliflower nachos
Salsa
Guacamole
To dress it
Instructions
Prepping the cauliflower
  1. Put the oven on 220. Whilst that is heating up, in a mixing bowl add all the cauliflower and oil and coat, then add all the spices and toss it around, gently, you just want to coat it, not mash it.
  2. Get a serving platter or even baking tray (you'll serve it in this, so choose well and make it ovenproof, obvs) and spread the spiced cauliflower over it, not too crowded and bake in the oven for 10 minutes, until it starts to take on some charring - give it a little toss half way through. When done, remove and set aside - keep the oven on.
Make the salsa
  1. In bowl, add the chopped tomatoes, red onion, garlic, chilli, coriander stalks and the olive oil and mix - carefully season with salt to your liking - set aside. See how easy that is?
Make the Guacamole
  1. On a chopping board, place your de-stoned avocado halves and drizzle with the olive oil. Get a potato masher and mash. If you like it chunky then make it chunky, if you like it smooth...you get the picture.
  2. When happy, carefully season with salt and mix in the chilli. Leave aside.
Finally
  1. Arrange a layer of cauliflower on the serving platter, throw on a layer of cheese, dollop some teaspoons of salsa and sprinkle jalapeños. Add another layer of cauliflower on top and repeat until you've used it all up - try to pile it slightly, but you don't have to.
  2. When ready, put back in the oven until the cheese has melted and is starting to take colour, don't burn it.
  3. Remove from the oven and add teaspoon sized (or larger if you prefer) dollops of guacamole and sour cream - all over it. When you've run out, sprinkle another load of jalapeños and the coriander leaves (coriander leaves optional).
  4. Serve it up, give everyone a gluten free beer, a fork and tuck in - in that order.
  5. Thank you Mexico Mexico

    Gracias

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]]> https://www.nationaldish.co.uk/recipe/mexican-cauliflower-nachos/feed 0 Filipino Garlic Fried Rice | How do you make Sinangag? | What is the national dish of the Philippines? https://www.nationaldish.co.uk/recipe/filipino-garlic-fried-rice-sinangag-what-is-the-national-dish-of-the-philippines https://www.nationaldish.co.uk/recipe/filipino-garlic-fried-rice-sinangag-what-is-the-national-dish-of-the-philippines#respond Thu, 13 Apr 2017 22:36:59 +0000 http://nationaldish.co.uk/?post_type=recipe&p=1200 Sinangag is a very common side dish which interestingly is served always with dry meats, rather than a curry style sauce. So, how do you make Sinangag? This recipe is the cauliflower rice version and do you know what, you can eat this as a …

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]]> What is the filipino national dish garlic fried cauliflower rice with egg
Sinangag, a very popular side dish in The Philippines, garlic fried rice, this one is with cauliflower
Photograph: Wayne Morgan – nationaldish.co.uk © 2017
Philippines

Sinangag is a very common side dish which interestingly is served always with dry meats, rather than a curry style sauce. So, how do you make Sinangag? This recipe is the cauliflower rice version and do you know what, you can eat this as a main no problem, and the eggs served this way make it great fun.

Sinangag | Filipino Garlic Fried Rice
You'll need some Cauliflower Rice, go to that recipe and cook the 3 minute option, you'll finish it off here. This is how do you make Sinangag?
Servings2 people
Prep Time10 minutes
Cook Time10 minutes
Ingredients
Instructions
  1. Get a wok and a frying pan on a medium heat with half the oil each in them.
  2. In the wok, when hot gently, without burning, fry off the garlic, red pepper and coriander stalks for a minute. In that minute crack both eggs in to the frying pan, need to fry gently and slowly so as not to burn the white but cook through, keep em runny though.
  3. In the wok add the tomato and fry for another few minutes then whack up the heat a add the cauliflower rice and spring onions, toss and stir and then add the soy sauce and ground black pepper. Remove the eggs and set aside.
  4. When everything is hot, about 3 minutes, serve up on a platter, place the eggs on top and garnish with the coriander leaves and sliced chilli.
  5. Thank you The Philippines Philippines

    Salamat

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]]> https://www.nationaldish.co.uk/recipe/filipino-garlic-fried-rice-sinangag-what-is-the-national-dish-of-the-philippines/feed 0 Cauliflower Rice | Cauliflower Couscous | What is the national dish of Paleo Caveman, if only Low Carb was a country? https://www.nationaldish.co.uk/recipe/cauliflower-rice-cauliflower-cous-cous https://www.nationaldish.co.uk/recipe/cauliflower-rice-cauliflower-cous-cous#respond Fri, 07 Apr 2017 19:31:42 +0000 http://nationaldish.co.uk/?post_type=recipe&p=1042 Lots of the dishes on nationaldish.co.uk use carbohydrate alternatives, and for rice, cauliflower is the best. If you use our recipes you’ll prepare cauliflower rice in a few different ways to suit the end result required – that may be under cooking it or adding …

The post Cauliflower Rice | Cauliflower Couscous | What is the national dish of Paleo Caveman, if only Low Carb was a country? appeared first on National Dish.

]]> Grated Cauliflower Rice Cauliflower Couscous
You can grate the cauliflower using the chunky face or use the chunky shredder on a Magimix
Photograph: Wayne Morgan – nationaldish.co.uk © 2017
United Kingdom of Great Britain and Northern Ireland

Lots of the dishes on nationaldish.co.uk use carbohydrate alternatives, and for rice, cauliflower is the best.

If you use our recipes you’ll prepare cauliflower rice in a few different ways to suit the end result required – that may be under cooking it or adding other ingredients to it.

Most importantly, it’s easy, quick and tastes amazing, even though it can smell a bit like guffs.

Cauliflower Rice or cauliflower couscous
You want to bear a few things in mind before you prepare this, it's not rice which needs to 'cook', you can eat cauliflower raw and enjoy it.


The aim is to heat it through whilst maintaining an al dente texture. You do not want soggy cauliflower rice, that's gross.


So to cook it, we use a microwave - whaaaaat? Yup, microwaves dry food out when it cooks, which most of the time makes for a total shit show. In this case, it's perfect, so no need to add water...and don't use salt either, during the cooking process.


See below, a few versions all based on the same principles - all very quick to do.

Servings2 people
Prep Time5 minutes
Cook Time6 minutes MAX
Ingredients
Pure rice or couscous
  • 1medium cauliflowercut the bottom off, remove the leaves and cut in half - DO NOT remove the centre stalk
Add some herbs, dependent on the main dish
Instructions
Preparation
  1. Either grate it like the main image or use your food processor and the chunky attachment. You need half a head, including the stalk for two people.
  2. Put it into a microwaveable bowl. Optional - If your main course is spicy add the coriander stalks and mix.
Cooking
  1. Cover the bowl with a plate or clingfilm pierced a couple of times to let the steam escape.
  2. If you want the rice straight away and in pure form, microwave for a full 6 minutes
  3. If you are going to mix it with something else, like a Jollof, Paella or Risotto just do it for 3 minutes, but without any clingfilm. Adding it to other hot dishes will finish the cooking process. You don't want to over cook it, ever!
  4. Thank you Britain United Kingdom of Great Britain and Northern Ireland

    Cheers

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]]> https://www.nationaldish.co.uk/recipe/cauliflower-rice-cauliflower-cous-cous/feed 0 Ghanaian Jollof cauliflower rice with crayfish tails | Jollof Shinkafa | What is the national dish of Ghana? https://www.nationaldish.co.uk/recipe/ghanaian-jollof-cauliflower-rice https://www.nationaldish.co.uk/recipe/ghanaian-jollof-cauliflower-rice#respond Thu, 06 Apr 2017 20:42:03 +0000 http://nationaldish.co.uk/?post_type=recipe&p=915 Jollof Rice is a dish that features in may West African countries, Ghana being one of the foremost. The beautiful red colour that this dish carries is all down to the palm oil, the oil of choice for the region. It is often cooked with …

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]]> What is the national dish of ghana paleo cauliflower jollof rice nationaldish
Ghanaian Jollof cauliflower rice with crayfish tails
Photograph: Wayne Morgan – nationaldish.co.uk © 2017
Ghana

Jollof Rice is a dish that features in may West African countries, Ghana being one of the foremost.

The beautiful red colour that this dish carries is all down to the palm oil, the oil of choice for the region.

It is often cooked with various meat, such as chicken and/or beer, this version contains crayfish tails and cauliflower rice. That makes this a side dish version, in this case, served with Nigerian Lamb Suya.

Jollof Shinkafa | Ghanaian Jollof cauliflower rice with crayfish tails
Take a look at the cauliflower rice recipe first, cook it for three minutes and then come back here - you'll be gone 5 minutes.

If you were to cook Jollof Rice with actual rice, you would follow the same method here but use more liquid as the rice would absorb it. In this case, we still use a good volume of liquid but let it reduce and concentrate to build the flavour and then mix the rice through it and logically thinking, this version should have a deeper flavour and it's totally healthier.

Servings2 people
Prep Time20 minutes
Cook Time45 minutes
Ingredients
For the cauliflower rice
  • 1medium cauliflowergrated in to a microwaveable bowl mixed with a handful of finely chopped coriander stalks
  • 1bunch fresh corianderstalks finely chopped and added to cauliflower rice and leaves roughly chopped for garnish
For the sauce
All the spices (for the sauce)
Instructions
  1. Heat a chef's pan or wok over a medium heat and add all the Palm Oil, don't let it burn. Once it's hot enough, add the onion and enjoy the colour transformation, this should get you in the mood.
  2. When the onion has softened add all the spices and stir. Next add the tomato puree, stir and then add the tinned chopped tomatoes - stir, you should then have a good base.
  3. Pour in 200ml of the fish stock and you'll have a rather wet mixture. You need to make 500ml (or the maximum that the stock cube states, unless you make it yourself) but only use 200ml of it for the two people portion - you don't want it over concentrated. If you were cooking rice you would use more as the rice would absorb the stock, not so when using cauliflower, and do not worry about loss of flavour, we're about to go to town on flavour.
  4. Leave this mixture to simmer and reduce, halfway through (see pic) add the red peppers and okra and then reduce further until you get a wet paste - this process will concentrate the flavour. Now is the time to taste and season with salt, carefully!
  5. When happy, add your cauliflower rice, which should have been pre-made and cooked for 3 minutes, stir and then add the crayfish.
  6. From here, it's just a case of mixing everything together and heating it through - a few mins tops.
  7. Grab a warm serving plate, big pile in the middle and garnish with roughly chopped coriander leaves. If you can get it, serve with Hot Shito Sauce.
  8. Thank you Ghana Ghana


    Na gode

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