Stir-fried cauliflower rice with red pepper and shrimps

I love eating fresh and I love eating a variety of things at every meal. And sometimes, this mentality becomes an issue with certain food items: broccoli, cauliflower, and the alike. They are always bulky and come in large sizes, which means I just cannot eat the whole thing in one sitting as I would like to eat other things too. And when I think about cooking with them again, a good 5 day period has passed and they are no longer as fresh as I would like. The following is one of my solutions to eat fresh, eat diverse and eat large — making them into “rice” and replace the carbohydrates of the meal! 🙂

Ingredients (yield 4-5 servings)
1 medium cauliflower, chopped into chunks
1 medium Romanesco broccoli, chopped into chunks
1 large red bell pepper, chopped into small cubes
1/2 onions, chopped into small pieces
2 greens onions, chopped into small pieces
1/2 – 3/4 lbs of peeled shrimps, if they are large shrimps, chop into smaller sizes
A handful of green lima beans, or peas
A handful of Italian parsley, chopped
4 Tbsp of oil
1/2 Tbsp of cooking wine
Cayenne pepper
Salt and pepper


In a food processor, grind the mixture of all cauliflower and Romanesco broccoli into grain-sized bits like rice or couscous. Heat up a pan with 2 Tbsp of the oil in medium-high heat. Throw in all the chopped onions and cook until translucent. Add the finely-grinded cauliflower/broccoli mixture into the pan and stir until everything mixed well and turn the heat down to low and let cook.

Heat up another pan. Cook the shrimps first if they are still raw or somewhat frozen until they start to turn orange — remember to get rid of all the water once the ice melts. Add the rest of the oil, lima beans, red pepper, parsley and green onion. Add the cooking wine and constantly stirring the mixture and cook for another 1-2 minutes.

Combine the shrimp mixture with the cauliflower/broccoli rice mixture. Add oregano and thyme and mix well. Add a little bit of Cayenne pepper to give the whole thing a kick. Add salt and pepper to taste and stir to mix everything well. Cook for another 6-8 minutes. Plate the food and serve while it is hot! 🙂

This is so easy and I do not have to stare at the big head of cauliflower or broccoli for the next week any more! Fantastic!

PS. Since there are lots of vegetables in this recipe and shrimps do not have lots of fat, it is better to be generous with the oil use to bring out flavors better. If you are going to substitute shrimps with some kind of fatty meat cuts, I think you can use less oil and it will still taste great. If you do use meat, do not use parsley but try adding some cumin and some soy sauce.


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