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I personally use and love these products in my kitchen. I only recommend what I trust!
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I remember the first time I tried cauliflower rice. To be honest, I wasn't convinced. So many people were raving about it as a low-carb alternative, but I found it... bland. But you know me, I love a good food challenge. I wanted to transform it into something extraordinary! One afternoon, while rummaging through my pantry, inspiration struck – hazelnuts and dark chocolate! I thought, 'Why not?' That's how this recipe was born, and believe me, its a game changer.
This isn't your average side dish; its a culinary adventure. The earthiness of cauliflower plays beautifully with the crunchy, nutty flavor of toasted hazelnuts. And then there's the dark chocolate – adding a touch of decadent sweetness that makes every bite unforgettable. It sounds weird, I get it, but trust me, its pure magic! This unique combo offers the health benefits of cauliflower (fiber, vitamins) with the antioxidant power of dark chocolate and the healthy fats from hazelnuts. It's guilt-free indulgence at its finest. I mean, who wouldn’t want to try THAT?
Required Equipments
- Food Processor
- Baking Sheet
- Large Skillet or Wok
- Clean Kitchen Towel
- Oven
Cauliflower Rice with Hazelnuts and Chocolate: Frequently Asked Questions
Cauliflower Rice with Hazelnuts and Chocolate
Embrace a surprising fusion of flavors with this Cauliflower Rice recipe. Toasted hazelnuts meet the richness of dark chocolate in a dish that's both healthy and delightfully indulgent.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prep the Cauliflower: Start by washing and thoroughly drying one medium-sized head of cauliflower. Remove the outer leaves and cut the cauliflower into florets. I find its easier to work with this way, don’t you?
- Rice the Cauliflower: Using a food processor, pulse the cauliflower florets until they resemble rice-sized pieces. Be careful not to over-process; you want a rice-like texture, not a purée! Alternatively, you can use a box grater to grate the cauliflower by hand. Sure, it takes a little longer, but its kinda therapeutic, if you ask me!
- Toast the Hazelnuts: Preheat your oven to 350°F (175°C). Spread ½ cup of hazelnuts on a baking sheet and toast them in the oven for 10-12 minutes, or until they are fragrant and the skins start to crack. Keep a close watch; burnt hazelnuts are NOT what we’re going for!
- Remove Hazelnut Skins: Once the hazelnuts are cool enough to handle, place them in a clean kitchen towel and rub vigorously to remove as much of the skins as possible. Don't worry if you don't get every last bit; a few flecks of skin add character. Roughly chop the toasted hazelnuts and set aside.
- Sauté the Cauliflower Rice: Heat 1 tablespoon of olive oil in a large skillet or wok over medium heat. Add the cauliflower rice and sauté for 5-7 minutes, or until it is tender-crisp. Be careful not to overcook it; you want it to retain some texture. Some people like it soft, I do not! A little bite is perfection.
- Add Hazelnuts and Chocolate: Remove the skillet from the heat. Stir in the chopped toasted hazelnuts and ¼ cup of finely chopped dark chocolate (at least 70% cocoa). The chocolate should start to melt slightly from the heat of the cauliflower rice. Save a little bit of each to top for a beautiful presentation.
- Season and Serve: Season the cauliflower rice with salt and freshly ground black pepper to taste. Give it a gentle stir to combine all the ingredients. Serve immediately, garnishing with the reserved chopped hazelnuts and dark chocolate. I like to add a sprinkle of sea salt, too, for extra oomph!
📝 Notes
- For a richer flavor, use toasted hazelnut oil instead of olive oil.
- Add a pinch of cayenne pepper for a hint of spice.
- If you don't have hazelnuts, almonds or walnuts work well too.
- A little drizzle of honey or maple syrup is an option for additional sweetness.
🍎 Nutrition
Calories: 210 kcal
Protein: 7 g
Fat: 14 g
Carbohydrates: 18 g
Fiber: 7 g
Calcium: 60 mg
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