PESTO CAULIFLOWER RICE #vegetarian #meals

PESTO CAULIFLOWER RICE #vegetarian #meals

Cauliflower rice is enhanced with hand crafted pesto sauce for a simple, delectable, low-carb and sans gluten dish. It's extraordinary to eat all alone or as a rice substitute for any dinner.

You can utilize any sort of pesto for this, however I suggest a pesto that isn't basil-based. Bail pesto will in general earthy colored speedier, particularly when blended in with warm nourishments. For this one, I utilized my kale pecan pesto. Be that as it may, I can likewise observe it functioning admirably with parsley, cilantro, carrot top greens, and so on.

This is so natural to whip together, particularly on the off chance that you purchase cauliflower rice bundles which is by all accounts truly well known at grocery stores now. I typically utilize the one from Whole Foods, however I've been needing to attempt the ones sold at Trader Joe's and Costco. At the point when I don't have any bundles of cauliflower rice, I simply make my own with a food processor and crude cauliflower.

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PESTO CAULIFLOWER RICE #vegetarian #meals

INGREDIENTS

  • 3 cups cauliflower rice (see note)
  • 1 tbsp olive oil

FOR THE KALE PESTO

  • 2 cups packed shredded kale stems removed
  • 1/3 cup to 1/2 cup extra virgin olive oil start with 1/3 and add more if needed
  • 1 garlic clove
  • juice of 1/2 a lemon
  • 1/3 cup grated Parmesan cheese
  • 3 tbsp  chopped walnuts

INSTRUCTIONS

  1. Add oil to a large skillet and bring to medium heat. Add in cauliflower rice and cook until tender.
  2. To make the pesto, add all pesto ingredients into a food processor. Pulse several minutes until it reaches a thick sauce consistency. Pesto will initially be very chunky but will break down further into a sauce-like consistency after a few minutes. If it is not breaking down, add a little more olive oil until it does break down.  Taste and adjust as needed. Depending on the type of kale you use and personal preference you may want to add more cheese, oil, lemon, etc.
  3. Stir pesto into the cauliflower rice. Start with a few tablespoons and add more as needed until it reaches your desired taste. You may not need the entire amount and can reserve any unused pesto for another recipe.
  4. Serve cauliflower rice warm. Garnish with more parmesan cheese if desired.

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