23
Cauliflower Fried Rice
Fun and tasty side dish that is also
low in carbs!
Makes about 6 cups
2
tablespoons vegetable oil, divided
1
onion, finely chopped
1
small red pepper, cut into small
dice
1
small jalapeño, seeded and finely
chopped
1
1-inch piece fresh ginger, finely
chopped
3
garlic cloves, finely chopped
½
teaspoon salt
¼
teaspoon turmeric
1
medium cauliflower head, about 1
pound, or 6 cups of florets, finely
chopped or riced
Cilantro leaves and roasted
peanuts for garnish
1. Assemble the Cuisinart
®
Stack5
®
with
the baking pan and select 400°F.
Add 1 tablespoon of oil to the pan.
2. Once the oil is hot, add the onion, red
pepper, jalapeño, ginger and garlic.
Stir frequently and cook until soft and
fragrant, about 7 minutes. When it’s
fragrant, add the salt and the turmeric.
Stir together over the heat to incorporate.
3. Add the remaining oil and then the
cauliflower. Stir together well to coat
the cauliflower. Cover for about 5 to 10
minutes, so that the cauliflower becomes
tender.
4. Remove the cover and continue cooking.
Occasionally stir to scrape up any brown
bits on the bottom of the pan; this adds
to the crunch of the dish.
5. Taste and adjust seasoning according to
preference. Serve immediately, garnished
with cilantro leaves and roasted peanuts.
Nutritional information per ½-cup serving: Calories 68
(60% from fat) • carb. 6g • pro. 2g • fat 5g
sat. fat 1g • chol. 0mg • sod. 221mg
calc. 22mg fiber 2g
Butternut Squash and
Farro Gratin
The creaminess of butternut squash and
the delicate chew of farro play on texture,
while a few extra standout ingredients make
this a rich and deeply satisfying, all-in-one
dish. Can be served as a side or main dish.
Serves 6 to 8
1
large butternut squash, peeled
and cut into 1-inch cubes (about
1½ pounds)
¾
cup farro
1
teaspoon olive oil
8
ounces fresh, sweet Italian
sausage, chicken or pork, casings
removed
1
large leek, thinly sliced, white and
light green parts only
2
teaspoons fresh thyme leaves,
roughly chopped
¾
teaspoon kosher salt
1
cup grated fontina cheese,
divided
¾
cup heavy cream
¾
cup chicken broth, low sodium
Nonstick cooking spray
1. Add 4 cups of water to the baking pan
and assemble the Cuisinart
®
Stack5
®
with the steam rack in place. Add the
butternut squash, cover and select
400°F. Cook until the squash is tender,
about 20 minutes.
2. When it’s tender, remove the squash and
reserve. Add an additional cup of water
to the baking pan and select 400°F. Once
the water comes to a boil, add the farro
and cook until tender, about 20 minutes.
Strain the farro and reserve with the
squash.
3. Discard water, and wash and dry the
baking pan well. Add the oil to the pan
and set to 400°F. Once the oil is hot,
add the sausage. Break up the sausage
well with a wooden spoon and cook
until evenly browned. Add the leek and
reduce heat to 350°F; continue to cook
until soft and lightly browned.
4. Add the sausage and leek to the squash
and farro with the thyme, salt, half of
the fontina cheese, heavy cream, and
chicken stock. Stir to combine.
