How do you put together a colorful plate of food? Here is a simple solution: start with the most vibrant ingredients you can find and treat them minimally. A visit to the farmers market yesterday presented some clear ingredient choices. I bought some farm fresh rainbow chard, green cauliflower and a dozen of eggs. The cauliflower rice bowl concept came from Heidi Swanson's website Cookbooks 101. It's also the project of the week at IHCC: The colorful plate.
The rest is easy. Very little cooking is involved. More time is spent composing this post than cooking the cauliflower rice bowl which comprises of:
- Steam the cauliflower, which is cut into wedges, until al dente. Chop them up coarsely to the size slightly larger than grains of rice. The shape and the slight crunch of the chopped cauliflower gives it the name cauliflower rice.
- Cut the red stem off from the rainbow chard. Slice them in bite size and set aside. Cook them briefly with the cauliflower, if you like. I left them in their raw state.