I wrote the other day about my obsession with Cauliflower rice. It’s like a blank canvas – it can take on so many flavors and textures depending on what you add and how you cook it. It’s made dinner fun again – plates just look cool with a side of cauliflower rice. A few days ago I seasoned some turbo-pulverized cauliflower with parsley, lemon rind, and olive oil and added chopped almonds for a couscous-like dish. Next to my fish filet and brussels sprouts, this cous-cous was the cous-coolest.
Quick note – if you’re cooking in the cast iron, as I often do, it helps to add some lemon juice when cooking sulfur-containing veggies. Something about the iron can cause the veggies to go brown. It’s OK if you’re just cooking for a Cave Husband, but if you’re cooking for a Mother In Law or The President you may want to get your lemon on.
Woefully unsophisticated woman that I am, I like easy mash-ups. I use the word “throw” often when it comes to cooking. “Throw in” some cilantro, “throw out” the bacon grease (JUST KIDDING!), “throw it all in a skillet” and let it cook up. Hopefully into something delicious.
I did some kitchen throwing the other day, and came out with some very delicious Jambalaya. Here’s the recipe. It’s based on a recipe from an old cookbook of mine, Cooking Light – not a Paleo cookbook per se, but lots of easily modified recipes. This is sure to impress the next time you have company – but if they’re not used to copious cauliflower, you may want to send them home early with some Bean-O. (Just sayin’.)
Recipe: We Be Jambalayan’
Spice blend: Mix these beforehand and set aside.
2 tsp. paprika
1/2 tsp. smoked paprika (Primal Palate rocks this spice)
1/2 Tbs. black pepper
1 tsp. onion powder
1 tsp. thyme
1/2 tsp. garlic powder
1/4 tsp. sea salt
2 tsp. oregano
3-4 links Andouille sausage, cut (casing removal optional) and formed into bite-sized chunks
Generous handful of green beans
3 Tbs. ghee or heat-stable cooking oil
1 white onion, chopped
1 red bell pepper, chopped
4 cloves garlic, minced
1/2 head cauliflower (more if desired), chopped finely into rice-like pieces
Splash of homemade broth (or Pacific Naturals veggie broth if you’re looking for a clean store-bought option)
1 small can of organic, additive-free tomato paste
1 can of diced tomatoes, drained
Handful of freshly chopped parsley
1) Cook the sausage in a greased skillet on medium-lowish heat until pieces are cooked through. Set aside. (You can also add other meats like shrimp or chicken.)
2) At the same time (or whenever you get around to reading this step) add 1 Tbs. ghee to a skillet over medium heat and saute green beans for 2-3 minutes. Add a splash of broth and cover to allow the green beans to steam for 3-5 minutes. Remove from heat and set aside.
2) Add ghee to a large skillet at medium heat (same skillet or different, whatever you fancy) and add chopped onion and chopped pepper. Once they’re tender, add minced garlic and give the mix a stir.
3) Add cauliflower, spices, broth, tomato paste, tomatoes, green beans and sausage. Mix well, continuing to cook until flavors have melded (about 3-5 minutes).
4) Add parsley, mix in quickly, then turn off heat. Serve and enjoy!