Winter squash was the base of a lot of dishes I made through the winter, but now, finding a nice squash is proving to be a challenge. Typically they are harvested at the end of summer and stored through the winter. By spring, they have either all been purchased or are getting pretty old and wrinkly. I have been using more cauliflower as a base since this is peak harvest time. I like to shred it fine so it resembles rice and serve it with stir fry, it makes a nice side dish too.
This recipe is very versatile, you can add whatever veggies you like for flavor and color. Herbs are also nice. I use the small julienne blade on my mandolin to shred the cauliflower. Many people pulse it in a food processor to find the right texture, but a good knife would do the trick too. Once cauliflower goes out of season, summer squash (zucchini) will be in full production. Summer squash, winter squash and cauliflower are my three big fillers that have taken the place of grains the past nine months. If you are grain free or grain lite, tell me what you use to take the place of grains in the comments.
¼ cup butter
1 large head cauliflower, grated
1 small onion, finely diced
1 carrot, finely diced
1 stalk celery, finely diced
1 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, minced
Melt butter in a wide bottom fry pan on medium high. Add grated cauliflower and sauté until it begins to brown. Add the rest of the vegetables, turn down the heat and cook for ten minutes, stirring regularly. Season with salt, pepper and garlic, cook one more minute, remove from heat and serve.
This looks yummy. We do the same as you. I've been looking into the Body Ecology diet lately feeling like we might try to add in quinoa cautiously (and occasionally). I have been feeling a little heavy on the meat and I like that more produce is emphasized which I need to do a better job at. I might try to mesh it with GAPS.
ReplyDeleteWe definitely eat more meat than we used to, but our vegetable intake has sky rocketed. We used to be in the range of 5-10 servings a day. Now we are into the 15 serving per day category. I have heard of the body ecology diet, but have not looked into it. What are the differences? I know it has a lot of similarities.
ReplyDeleteIt's very similar but it allows red potatoes, quinoa, buckwheat, millet, and amaranth in limited quantities I believe. It also emphasizes young coconut water kefir and some other things. It really emphasizes greens. I haven't done a good job lately at veggies. My kids are still picky and I've been so out of it that they have been eating a lot more fruit than I'd like. They are resisting meat and eggs too because they're sick of them and I don't have the energy to switch it up how I should. I was thinking of meshing the two diets to hopefully make it easier on myself for the mean time but I have no idea if they will tolerate quinoa or not...I may try it and then just see. Not really sure yet.
ReplyDeleteWe have done sweet potatoes a few times without any problems. I feel that switching it up is always a good idea. It prevents them from getting sick of the same things and also gives them exposure to a wider variety of food so they don't get stuck only wanting to eat the same five foods over and over.
DeleteJust discovered your blog from a link at Nourished Kitchen ... and look forward to exploring more! Some great ideas here, which I plan to use asap ... trying to go grain free and fruit/sugar free without the kids noticing.
ReplyDelete