Ever since I discovered that it’s possible to pulse cauliflower into tiny rice-like bits, I’ve been totally obsessed. Shockingly, I like to eat (I know), and most of this eating is done on weekends, after a long work week. There may also be a few cocktails to go with this eating (again – shocking). So, come Monday, I’m ready to get back on track (or at least pretend to), and I try to eat relatively healthy…until Friday, because let’s face it, I’m only human. This is one of the easy ways I’ve found to do just that: cauliflower rice. Yeah, okay, it doesn’t taste exactly like rice, but it’s pretty damn close and I feel satisfied after eating a bowl of it. This time around, I decided to go with a Mediterranean theme. I pulsed a head of cauliflower in my food processor, then tossed it with artichoke hearts, Parmesan cheese, tomatoes, celery (for crunch), scallions, parsley, and a little olive oil and lemon juice. You can make this a heartier meal by adding chickpeas, tofu, or cooked chicken, or keep it simple and eat it as is. We had this on its own one day, then over a bed of arugula the following day. I really think a poached egg would make this next-level good, but I’ll have to try that another time. What I do know is that this is the kind of “healthy” food I can get behind, because if I see one more of those sad mixed-green salads with cherry tomatoes, shredded carrots, and red onions, I’m going to throw a fit. Who’s with me?
Tasty toasts at the Blurb Road Show, prepping some pickled radishes from Wit & Vinegar’s new cookbook (recipe to come!), a weeknight dinner of roasted squash, bacon, and eggs, and, of course, draaanks.
As mentioned above, a lot of my friends are coming out with cookbooks! There’s The Year of Cozy, Whip It Up!, The Sugar Hit!, and so many more. It’s so exciting to see people you admire come out with awesome books, and hey, guess what? You can make a book too, and you don’t need to be a professional photographer to do it. I’m working with Blurb to help you do just that. I recently went to a food-styling event hosted by them, where I ate good food, met other bloggers, and learned what it takes to make a book on Blurb. And what does it take? Maybe 20 minutes. I’ve used Blurb before to create wedding albums for family, but now I’m thinking that I want to make personalized recipe books as gifts this holiday season. All I have to do it think about the person I’m giving said gift to, create a couple of recipes that remind me of them, shoot, edit, print, and boom – the perfect food-themed gift that fits that person’s individual tastes. Maybe they have a sweet tooth, maybe they’re vegetarian, or maybe they really like pizza. I can do one for each. Kinda cool, right? There are some pretty inspiring examples from Blurb already, and if you’ve ever wanted to see your own photos in print, now’s your chance.
Everything you’ll need – feel free to add more! This salad is super customizable.
See? Rice. Amazing, right?
No cooking required.
Dinner, lunch, whatever – it’s ready in less than 30 minutes.
You can add chickpeas, tofu, chicken, hardboiled eggs – whatever! Make this salad your own.
- 1 head cauliflower
- 1 cup grated Parmesan cheese
- 2 large tomatoes, diced (water parts removed)
- 4 stalks of celery, sliced into ½-inch pieces
- 3 scallions, thinly sliced
- 1 14-ounce can artichoke hearts, rinsed, drained, and roughly chopped
- 2 cloves garlic, minced
- 1 handful parsley, roughly chopped
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon crushed red pepper flakes
- 3-4 tablespoons olive oil
- juice of ½ a lemon
- Remove the butt of your cauliflower and cut it into florets. Add the cauliflower to your food processor or blender (you'll most likely have to do this in batches unless you have an insanely big food processor), and pulse until the cauliflower resembles rice. Place in a large bowl.
- To the cauliflower, add your cheese, diced tomatoes, sliced celery, scallions, artichoke hearts, garlic, parsley, salt, pepper flakes, olive oil, and lemon juice. Toss to combine. Taste, and adjust seasonings as needed (remember that the flavors will develop and become more pronounced the longer the salad sits). This will keep well in an airtight container, refrigerated, for up to 3 days. Add tofu, chickpeas, or chicken to make it a hearty meal!