I never intended this to be a recipe as it was a anyhow measure, anyhow pour, kind of recipe. But it turned out so good that it has become my staple low carb meal. Cauliflower rice may come across as something new for Asians (or I must be suagu) but is extremely popular here in the States. So for the benefit of those who have no access to ready-cut ones, you can refer to this link to rice your Cauliflower. 

It is extremely low carb, high fibre and can be cooked with many dishes – chicken, rice, shrimp, salmon, etc. This will be excellent for those looking for a low carb yet yummy meal! 

1 Pax | 10 mins 

Ingredients

  • 1/2 cup Cauliflower Rice (raw)
  • 1/2 cup unsalted Seafood Stock (Vegetable Stock, Chicken Stock is fine too)
  • 1/4 cup White Wine; optional 
  • 1 tsp Garlic; minced (Garlic Powder)
  • 1/2 tsp Onion; minced (Onion Powder)
  • 1/2 tbsp Extra Virgin Olive Oil
  • 1 tsp Parsley; reserve half for Garnish
  • Pinch of Celery Salt/Sea Salt; to taste
  • 1 tbsp Unsalted Butter; optional
  • 3-4 Creminis; sliced (Peas, French Beans etc)
  • 6 Frozen Shrimps/Prawns
  • Lemon Wedge; garnish

Directions (Instant Pot)

  1. Sauté onions, garlic and creminis with oil for 2-3 mins (till onions are partially translucent).
  2. Deglaze with wine. Let the alcohol evaporate, takes about a minute. 
  3. Press cancel. 
  4. Add stock, salt and parsley. Mix well.
  5. Add cauliflower rice, ensure it is immersed in the liquid. 
  6. Add prawns/Shrimps on top. 
  7. Add piece of butter.
  8. Set the IP to Manual, High Pressure, 0 min (no typo error). Do a quick release. 
  9. Garnish with parsley and a lemon wedge. 

Guidelines (Instant Pot)

  • Chicken Breast Cubes: 5 mins
  • Chicken Thigh Pieces: 4 mins
  • Salmon Pieces/Shreds: 2 mins 
  • Clams: Steam on top of dish for a min (might need to add a little more stock in dish)
  • Mussels: Steam on top of dish for a min (might need to add a little more stock in dish)

Directions (Stovetop)

  1. Sauté onions and garlic with oil for 2-3 mins (till onions are partially translucent).
  2. Add cauliflower rice and sauté for another min. 
  3. Add stock, wine, salt and parsley. Mix well.
  4. Bring to a simmer over a medium low fire.
  5. Add prawns and creminis on top. Glaze prawns with butter.
  6. Simmer till prawns are cooked (pink/red), about 6-8 mins.
  7. Garnish with parsley and a lemon wedge. 

Guidelines (Stovetop)

  • Chicken Breast Cubes: 8-10 mins
  • Chicken Thigh Pieces: 6-8 mins
  • Salmon Pieces/Shreds: 3-5 mins 
  • Clams: 5 mins (opens)
  • Mussels: 5 mins (opens)
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