cauliflower – Divabetic

Our good friend, Chef Ward Alper aka ‘the Decadent Diabetic’ who is living with type 2 diabetes, shares one of his favorite cauliflower recipes and blog post with us to help you stay happy and healthy.

For those of us with Diabetes (especially Type 2) we should be watching our carbohydrate intake. Starchy staples like potatoes and rice may not be our best choices.

Thank heavens for cauliflower. What was once just a boringly earthy vegetable that I smothered with a thick cheese sauce, is now a scrumptious and inventive side to many a meat and protein my plate.

More than just mashed or riced, cauliflower can be” glammed” up to make a delicious gratin or Asian partner for your meats, fish and chicken.

Cauliflower, Bacon & Blue by The Decadent Diabetic

Makes approx. 4 – 1 cup servings

Net carbs: 8 grams

Chef Ward Alper’s Notes: Putting some of my favorite things together to make a totally new dish is so exciting. Sometimes it does not work. Other times, like here, the finished product is greater than the sum of its parts.

This is a great side dish for a bland protein as it adds a great “pop” to the plate.

1 head of cauliflower ( about 3-3 ½ cups)

1 medium onion, sliced thinly

2 Tbsp. butter

2 cloves garlic, grated or minced very finely

3 Tbsp. sour cream

2 ounces blue cheese, crumbled

6 slices of crisp bacon, crumbled

½ cup whole milk

HOW TO PREPARE THE RECIPE:

Preheat oven to 350 degrees.

Cut cauliflower into 1 inch florets. Sautee the onion in the butter until lightly golden brown. Turn off the heat and add the garlic. Allow to cool slightly. Add the bacon, blue cheese, pepper, and sour cream. Combine with the cauliflower and pour into an oven proof dish. Add the milk. Cover with foil and bake for 30 minutes. Remove the foil and bake for 15 more minutes until lightly brown. NOTE: if you like your vegetables softer cook for another 5-10 minutes.

Click on the link to get more great tasting recipes from The Decadent Diabetic.

LISTEN: Diabetes Game Show podcast hosted by Mr. Divabetic. Special giveaways courtesy of Dr. Greenfield’s Diabetic Foot & Hand Cream

For those of us with Diabetes (especially Type 2) we should be watching our carbohydrate intake. Starchy staples like potatoes and rice may not be our best choices.

Thank heavens for cauliflower. What was once just a boringly earthy vegetable that I smothered with a thick cheese sauce, is now a scrumptious and inventive side to many a meat and protein my plate.

More than just mashed or riced, cauliflower can be” glammed” up to make a delicious gratin or Asian partner for your meats, fish and chicken.

Fried “Riced” Cauliflower and Shrimp by The Decadent Diabetic

Recipe makes 2 servings

Net Carbohydrates 5 g.

Chef’s Note: Will the wonders of what you can do with cauliflower never end? This very simple Asian Style preparation takes the place of rice on your plate for amazingly few carbohydrates for a very large serving. It has a similar texture to rice but a different flavor that substitutes perfectly!

You can do this with a box grater but it works best and most quickly with a food processor.

3 cups cauliflower florets (about 1” each)

2 Tbsp. neutral oil (canola etc.)

3 scallions minced (reserve the light green parts for garnish)

1 clove of garlic, grated or minced very fine.

pepper to taste

¼ cup low sodium chicken broth

2 Tbsps. low sodium soy sauce

1 TBSP. neutral oil (canola etc.)

1/4 tsp. ground ginger

½ tsp. Chinese five spice

12 ounces shrimp cleaned

HOW TO PREPARE THE RECIPE:

Pulse the cauliflower in a food processor until it resembles kernels of rice (this can also be done on the large side of a box grater).

Heat 2 Tbsp. of the oil in a large (12”) frying pan. Add the white part of the scallions and cook until just wilted. Add the garlic and pepper. Stir to combine. Add the cauliflower and continue to cook over medium high heat for 3- 4 minutes. Add the chicken broth. Allow to come to a simmer. Cover and cook at LOW heat for 4-5 more minutes. Allow to cool and place in a bowl.

Heat remaining oil in the skillet. Add the soy sauce, ginger and Chinese five spice and shrimp. Toss to coat the shrimp. Add the cooked “riced” cauliflower to the pan and heat through. Garnish with the green part of the scallions.

Click on the link to get more great tasting recipes from The Decadent Diabetic.

LISTEN: Diabetes Late Nite inspired by Meghan Trainor

Tag: cauliflower

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