3 Easy Meals Using Cauliflower Rice

Time to mix things up in the kitchen (finally).

Over on Instagram, we shared that we partnered with Birds Eye to explore different ways to use their quick and delicious veggies to add some fun to our meal rotation to this winter. We’ve gotten into a cooking rut the last few months after cooking at home for pretty much every meal, so we were more than excited to get creative in the kitchen using Birds Eye veggies.

Below, we’re sharing the three very different meals we made using Birds Eye’s riced cauliflower, which is a yummy alternative to rice. The kiddos love rice, and we eat a lot of it in our house (can you really call a casserole a casserole if it doesn’t have rice in it?), which made this experiment all the more enticing. Each one of these was a hit, and though we did have a favorite (creamy soup for the win!), they were all delicious and had everyone coming back for seconds.

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Asian-Inspired Cauliflower Fried Rice

Ingredients:

• 2 bags of Birds Eye riced cauliflower

• 2 large eggs, beaten

• Vegetable oil

• Salt

• 1 cup chopped scallions, light and green parts separated (you'll need 5-6 scallions)

• 3 garlic cloves, minced

• 1 tablespoon finely chopped fresh ginger, from a 1-inch knob

• 4-5 tablespoons soy sauce (use gluten-free if needed)

• 1/4 teaspoon crushed red pepper flakes

• 1 teaspoon sugar

• 1 cup frozen peas and carrots

• 1 teaspoon rice vinegar

• 1 teaspoon Asian/toasted sesame oil

• 1/4 cup chopped cashews or peanuts (optional)

• 1 bag of Birds Eye Asian-Medley Veggies

Directions:

1. Grate the cauliflower in a food processor fitted with the grating disc. Alternatively, grate on the large holes of a box or hand-held grater. Set aside. (Skip this step if using 'ready to cook' cauliflower rice.)

2. Heat 2 teaspoons of vegetable oil in a large (10 or 12-inch) nonstick skillet over medium heat. Add the eggs and a pinch of salt and scramble until the eggs are cooked. Transfer to a small plate and set aside. Wipe the pan clean.

3. Add 3 tablespoons of vegetable oil to the pan and set over medium heat. Add the light scallions, garlic, and ginger and cook, stirring often, until softened but not browned, 3 to 4 minutes. Add the grated cauliflower, 4 tablespoons of the soy sauce, red pepper flakes, sugar, and 1/4 teaspoon salt. Cook, stirring often, for about 3 minutes.

4. Add the peas and carrots and continue cooking until the cauliflower "rice" is tender-crisp and the vegetables are warmed through, a few minutes.

5. Stir in the rice vinegar, sesame oil, dark green scallions, nuts (if using) and eggs. Taste and adjust seasoning (adding the remaining tablespoon of soy sauce if necessary). Serve hot with a side of Birds Eye Asian-Medley veggies.

(recipe via Once Upon a Chef)

Spanish-Style Cauliflower Fried Rice

Ingredients:

• 2 bags of Birds Eye riced cauliflower

• 1 tbsp olive oil

• 1 medium white onion, finely diced

• 2 cloves garlic, minced

• 1 jalapeno, seeded and minced

• 3 tbsp tomato paste

• 1 tsp sea salt

• 1 tsp cumin

• 1/2 tsp paprika

• 3 tbsp fresh chopped cilantro

• 1 tbsp lime juice

Directions:

1. Heat a skillet over medium high heat. Add the oil and heat until it shimmers. Add the onion and sautee until soft and translucent, stirring occasionally, 5-6 minutes.

2. Add the garlic and jalapeno and sautee until fragrant, 1-2 minutes.

3. Add the tomato paste, salt, cumin, and paprika and stir into the vegetables.

4. Add the cauliflower rice and stir continuously until all ingredients are incorporated. Continue sautéing, stirring occasionally, until the cauliflower releases its liquid and is dry and fluffy.

5. Remove the Mexican cauliflower rice from heat. Stir in the cilantro and lime juice. Serve immediately.

(recipe via Our Salty Kitchen)

Creamy Cauliflower Rice Chicken Soup

Ingredients:

• 2 bags of Birds Eye riced cauliflower

• 1 lb (450g) ground chicken

• 1 teaspoon oil

• 3/4 cup chopped celery stalk

• 1 medium onion

• 4 oz canned green chiles, drained

• 1 tablespoon minced garlic

• 1 1/2 teaspoon chili powder

• 1 1/2 cups chicken stock

• 1 cup cream

• 1/2 cup cream cheese

• 1 cup shredded Monterrey Jack cheese

• 1 cup cheddar cheese

• Salt and fresh cracked pepper, to taste

• Fresh Cilantro leaves for garnish

Directions:

1. Heat oil in a pot or dutch oven over medium heat. Add minced garlic and chopped onion and stir-fry until soft and translucent. Add chopped celery, followed by ground chicken, and continue stir-fry for 3 minutes.

2. Add cauliflower rice to the pot. Cook for 2-3 minutes, stirring regularly until cauliflower starts to soften.

3. Add chopped green chili, cream, cream cheese, shredded cheese, chicken stock, and spices to the pot. Stir well to combine and adjust seasoning if necessary. Bring the soup to a simmer,  cover and cook on medium for 15-20 minutes. Adjust seasoning with salt and pepper.

4. Divide the cauliflower rice chicken soup into bowls. Garnish with fresh cilantro leaves or parsley and top with shredded cheese. Enjoy!

(recipe via EatWell101)

Hope you enjoy these meals as much as our family did! Stay warm, stay in, and let’s get cooking this winter! xoxoxo