I am still on a low-carb high-protein diet and I am feeling great. I am always on the lookout for low-carb options that mimic the texture of carb-heavy foods that I once craved. Cauliflower is an excellent ingredient to mimic the texture of rice, potato and/or couscous.
I have developed a recipe for cauliflower couscous with chicken and vegetables. It is simple. It is low-carb and nutritious. Best of all, it only requires one pan.
Extra virgin olive oil
1-2 pounds of boneless chicken breasts, cubed
1 onion, diced
3-4 stalks of celery, thinly sliced
1 medium head cauliflower, riced (see kosher notes)
2 large eggs (optional)
4 scallions, thinly sliced
6-8 mushrooms, sliced or diced small
1 zucchini, diced small
1 tablespoon salt
1 tablespoon minced ginger (optional)
3 cloves garlic, minced or garlic powder
1 teaspoon toasted sesame seeds
dash of pepper
1-2 tablespoons soy sauce
1 tablespoon sesame oil
Separate the cauliflower into florets. Soak , rinse and pat dry. Grate the cauliflower in batches in a food processor using the S-blade and pulsing until the cauliflower resembles couscous.
Heat oil in a large saute pan. Saute onions and celery until just soft. Add chicken cubes and saute until just cooked through.
Add eggs and scramble into chicken mixture. When eggs are no longer runny, add cauliflower and stir until it is cooked through.
Add salt, ginger, garlic and sesame seeds, stirring well. Add scallions, mushrooms and zucchini, stirring until they are thoroughly incorporated and cooked through.
Add soy sauce and sesame oil and cook for five more minutes, stirring often. Place saute pan in a 375 degree F oven for 20 minutes. Stir once and cook for another 20-30 minutes, just until starting to brown.