Eating Dirty on Not-So-Fat Tuesday: Another Vegan Recipe for Mardi Gras. Vegan Dirty “Cauliflower” Rice

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It’s called Fat Tuesday for a reason; Mardi Gras celebrations are known for being over-the-top indulgent, but if that’s not your style, don’t worry–you can still enjoy all the flavors of New Orleans without all the calories. In honor of today’s celebration, I would like to share a healthier version of a classic New Orleans and Southern dish: Dirty “Cauliflower” Rice.

For those avoiding starchy high carb foods such as white rice, cauliflower rice is a wonderful alternative that is highly nutritious. Among the cruciferous vegetables, cauliflower is something you might want to add to your regular diet because of its multiple health benefits.

Do you know some of the health benefits of cauliflower? First, cauliflower is a cruciferous vegetable which means that it helps with the detoxification of the body. Cauliflower is full of powerful antioxidants ( vitamin C and manganese), anti-inflammatory compounds (vitamin K and Omega 3’s) and fiber. Finally, cauliflower also contains vitamins B1 (thiamine), B2 (riboflavin), B3 (niacin), B5 (pantothenic acid), B6 (pyridoxine) and B9 (folic acid). It serves as a good source of proteins, phosphorus, and potassium. As you can see, cauliflower contains many nutrients, making it an excellent addition to any diet.

Now, let’s get back to business…here’s the recipe for Vegan Dirty “Cauliflower” Rice:

Ingredients:
2 tablespoons olive oil
4 cloves garlic, minced
1 cup white onion, diced
2 celery stalks, chopped
1 cup green pepper, diced
1 cup red pepper, diced
1 bunch scallions, chopped
3 cups cauliflower, “riced” with your food processor or box grated
1 teaspoon fresh thyme
1 bay leaf
½ teaspoon celtic sea salt
½ teaspoon pepper
¼ teaspoon chili powder
½ teaspoon cumin
2 cups of low sodium vegetable stock

Directions:
Heat olive oil over medium heat in a large skillet.

Add garlic, onion, celery, peppers and scallions; saute until soft.

Stir in riced cauliflower, adding thyme, bay leaf, salt, pepper, chili and cumin
Add in the vegetable stock.

Allow to simmer over medium-low heat, stirring frequently, for approximately 30 minutes or until liquid is cooked down.

Serves 4-6

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