Butter Cauliflower Rice(Ketogenic diet friendly, Low Carbs, paleo, gluten free)

Last year October, I posted a cauliflower rice recipe and today I decided to give this recipe a tweet to make it more ketogenic friendly by adding coconut oil and grass fed butter. This cauliflower Rice is a rice substitution that is very easy to make, it is high in fats, low in carb, low in calorie, gluten free, paleo and diabetic friendly. It is also very very delicious. It can be eaten as a side alone or as a base for dishes like stir-fries, curries or use it for fried rice! If you are watching your diet, or thinking to cut down on rice, why don’t give this recipe a try.
Serve 2

Calories: 154

Net carbs: 3.7g

Fat: 14.1 g

Protein: 2.4g

Carbs: 6.2g

Fiber: 2.4g

Ingredients:

250g cauliflower, separated into florets

15g organic coconut oil

1/8 teaspoon pink Himalayan salt

15g Grass fed butter

Method:

Pre heat oven at 200°C
Line a large baking tray with baking paper
Cut the cauliflower into smaller florets, wash and drain well

Put the cauliflower into a food processor and pulse until the mixture resembles like rice 

Place the cauliflower onto the baking tray, sprinkle the coconut oil and salt and mix well, spread out evenly 

Bake for 6 mins, remove and give a stir, spread out evenly again
Bake for another 6-8 min, until the cauliflower is dry but not brown
Remove from the oven.
Spoon the cauliflower into a large serving bowl, add in the butter and mix well. Serve warm as you would like as rice.

Cauliflower Rice

Cauliflower Rice is a rice substitution that is very easy to make, it is low in carb, low in calorie, gluten free, paleo and diabetic friendly. It is also very very delicious. It can be eaten as a side alone or as a base for dishes like stir-fry, curries or use it for fried rice! If you are watching your diet, or thinking to cut down on rice, why don’t give this recipe a try.

Ingredients
:

1 large head cauliflower, separated into florets

2 tablespoons olive oil

Optional ingredient
:

Sea salt to taste

2 tablespoons fresh parsley leaves, finely chopped

Juice of 1/2 lemon

Method
:

Pre heat oven at 200°C

Line a large baking tray with baking paper

Cut the cauliflower into smaller florets, wash and drain well

Put the cauliflower into a food processor and pulse until the mixture resembles like rice 

Place the cauliflower onto the baking tray, sprinkle the olive oil and mix well


 spread out evenly 


Bake for 6 mins, remove and give a stir, spread out evenly again

Bake for another 6-8 min, until the cauliflower is dry but not brown

Remove from the oven.

Spoon the cauliflower into a large serving bowl, garnish with the parsley, sprinkle with the lemon juice and season to taste with salt. 

Serve warm.

Spinach With Garlic Sauce

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My youngest son don’t like to eat vegetables, but this vegetable is the only one that he will ask me to cook and happily eat it! This is a very quick and easy dish and you won’t have a dirty stove to clean!

250g spinach, washed

Seasoning:
2 teaspoon minced garlic
2 teaspoon oyster sauce
3 teaspoon sesame oil
2 teaspoon water
1 teaspoon light soy sauce

Garnishing:
Fried shallots
Sesame seed

Method:
In a pot with boiling water, add in some cooking oil and salt and blanch the spinach for a while, dish and drain and put on a serving plate
Mix all the seasoning in a heat proof bowl
Microwave on high for 20 secs
Drizzle the sauce on the spinach
Garnish and serve hot with rice.

Bovril Cabbage – Cooking On A Stove Or With Thermomix

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Ingredients:
10g garlic
1 tbsp cooking oil
10g Dried shrimps (soak 10 min, drain)
3 Dried mushroom (soak till soft then slice)
300g cabbage
20g Rice vermicelli, soak for 30 min till soft
40g carrots (shredded)
2 tablespoon Bovril
1/4 teaspoon salt
Dash of pepper

Stove Method:
In a wok, heat oil and sauté garlic, dried shrimp and mushroom till fragrant Add in cabbage and fry till almost cooked
Add in Bovril, carrot, rice vermicelli, salt and pepper and cook till your likeness.
Dish up and serve hot with rice

Thermomix Method:
Put garlic into TM bowl to chop 4 sec / speed 0-6
Add oil to sauté garlic, dried shrimp, mushroom, cabbage and Bovril 5 min / Varoma / reverse / spoon
Add carrot, rice vermicelli, salt and pepper 1 min / Varoma / reverse / spoon
Dish up and serve hot with rice