Are you as hungry as we are right now? Lane Forest employee Josh Arguello is an avid cook and photographer when at home, but he complicates his cooking by eliminating carbs entirely from his diet. Something us diet lovers know is easier said than done. We commend him on this effort (as many of us just don’t see how he does it), but we’ve learned a lot about adding flavor to recipes without adding the carbs because of him. Here’s an example of a recipe Josh likes to play with – add Asian-inspired seasonings like Soy Sauce, Oyster Sauce or Sesame Oil and ginger to lend it a Chinese feel or go another direction and play with cumin and sriracha to add a Latin feel. The real trick to this recipe? That’s not rice you see, it’s cauliflower!
4 Tb olive oil (divided)
1 lb. lean ground turkey or chicken (optional)
1/2 cup sliced carrots
1/2 cup sliced green beans
1 medium head cauliflower broken into florets
2 Tbs butter (to brown the cauliflower rice)
Seasonings to taste (see intro)
To prepare the cauliflower “rice,” rinse the head of cauliflower under the faucet and dry well with a paper towel. Break up the cauliflower head into smaller florets and pulse-chop in a food processor until resembling rice in size and shape. Heat a medium-sized skillet with 2 tablespoons of butter over medium heat. Once the butter is melted, add the riced cauliflower and stir constantly until cauliflower is hot, and brown. Watch closely and avoid over-cooking so the cauliflower doesn’t get too soft.
In a separate skillet (or wok), warm 2 tablespoons of olive oil at medium heat. Place ground turkey or chicken in skillet and cook thoroughly until browned. Remove turkey to a plate. In the same skillet, add 2 tablespoons of olive oil and adjust heat to medium-hot. Add the vegetables and cook until hot and crispy. Add cooked turkey to the vegetables and stir constantly; add the seasonings of your choice and stir to incorporate.