As i’ve mentioned before, Lyle and I completed our first “Whole 30” last month. Going through this process has not only changed my approach to certain foods, but also challenged us to try new foods that I previously “didn’t like”. Enter: cauliflower.
I have a distinct memory from my childhood of my parents refusing to let my sister and I leave the table until we finished our broccoli and cauliflower at dinner. This inevitably led to tears and a meltdown because I was an extremely overdramatic child…sorry mom and dad, but in my defense, you served me steamed cauliflower. Gross.
Since grains aren’t allowed during the Whole 30, we started trying out cauliflower rice as a way to complete some of our go-to dishes. I have to say, I was really surprised when we first tried cauliflower rice because I actually liked it.
We prefer to buy the head of cauliflower and “rice it” ourselves in the food processor (just pulse it a few times–15 to 20? to get the consistency you like). I did try to buy the Trader Joe’s pre-made cauliflower rice during the Whole 30 and I couldn’t eat it. Maybe it was all mental, but who knows.
The focal point of this recipe is the spicy sambal oelek marinated chicken. This was a marinade recipe I found on one of my favorite blogs, Shutterbean. I’ve made it several times since and its definitely a summertime favorite around here. A very important note about the marinade though: it has a significant amount of vinegar so your eyes might water if you spend too much time hovering over it while it simmers to reduce. Just turn on the exhaust above your stove and…hold your breath when you stir it, it helps.
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