Cauliflower Hashbrowns

I had 1/2 of a head of cauliflower left over from my fried rice last week, so I decided to experiment.

Inspired by how well the cauliflower held up as rice, I decided to try to make the cauliflower taste like fried potatoes.  I am pleased with the results!  I tried chopping up the cauliflower into different sizes, and smaller chunks taste more like fried potatoes because you taste more of the yummy brown charred parts of the cauliflower. 

One serving as prepared below has an S/C Value of 2/1, including the sour cream dipping sauce!

Cauliflower Hashbrowns with Sour Cream and Chives
Serves 1

1 c. raw cauliflower, chopped into small pieces (about the size of a pencil eraser or smaller)
1 Tbsp. finely chopped yellow onion
Sprinkle of season salt or salt and pepper, to taste
1/2 Tbsp. oil (I use Smart Balance)

1 Tbsp Sour Cream
Chives (either fresh or dehydrated)

Heat oil over medium high heat.  Add onion and cook for about 1 minute.  Add cauliflower and seasoning and sautee until cauliflower is golden brown.  Serve with sour cream and chives, and enjoy!

Chicken Fried Rice

So, I am a huge fan of fried rice.  Sometimes I break down and eat it even though it is one of the worst things a diabetic could eat because of the insane amount of carbs in one serving.

Tonight, I made a version of fried rice that uses grated cauliflower instead of rice.  It was delicious!  I gave it to my husband without telling him that it was cauliflower, and he did not even notice that the rice was missing.

I got the recipe for which I based my version of the fried rice on Healthy Indulgences (wonderful website!!)

If you eat 1/2 of the recipe below, the S/C value would be about 4/2.  It tastes so good that I will not miss the carb laden version that I have been eating!  If you do not have 4 grams of sugar to spare for dinner, try omitting either the carrots or the onions, or use 1/4 c of each. 

Chicken Fried Rice (serves 2-3)

1/2 lb of chicken, cut across the grain in thin slices
1 tbsp oil
salt and pepper

1-2 tbsp oil (I used Coconut, but whatever should work. The coconut oil gives the dish a slightly sweet flavor)
2 c. grated Cauliflower
1/2 c. yellow onion, chopped
1/2 c. of matchstick sliced carrots (I used the pre-cut version)
10 snow pea pods, chopped (about 1/4 c.)
1 clove of garlic
5 tbsp. low sodium soy sauce
1/2 tsp. toasted sesame oil
dash of garlic powder
1/4 tsp black pepper
2 eggs, beaten

In a frying pan over medium-high, heat 1 Tbsp oil.  Add chicken and season with salt and pepper.  Cook until cooked through.  Take chicken off of heat and set aside.

In a frying pan, heat 1 Tbsp. of coconut oil over medium heat.  When hot, add onions and cook until soft.  Remove onions from the pan and set aside.  Add carrots, chopped pea pods, and garlic and cook until soft and set aside with the onions.

Add cauliflower to the frying pan and saute for a minute or two, adding more oil if necessary.  Add 3 Tbsp. of soy sauce, 1/4 tsp. sesame oil, garlic powder, and pepper and stir until all of the cauliflower is coated with the soy sauce.  Cook until the cauliflower is soft.  Add the remaining vegetables.  Stir until combined.


Then, push all the vegetables to the side of the pan.  Scramble the eggs in the open space on the pan, using a spatula to dice up the cook egg.  When the egg is cooked, incorporate it into the vegetables.

Add the cooked chicken to the vegetable/egg mix.  Add remaining 2. Tbsp soy sauce and 1/4 tsp. of sesame oil.  Stir fry the mixture until chicken is warm. Serve and enjoy!