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Homemade Teriyaki Sauce

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Homemade Teriyaki Sauce. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laurie of Simply Scratch.

I don’t know about you, but I love making things from scratch—especially things that you’d normally buy at the grocery store. It tends to be a lot less expensive and more healthy when you do this. And it almost always tastes better. 

But it can also be a big pain in the rear. Once I ran out of homemade taco seasoning, curry powder, ranch dressing mix, chicken broth, marinara, and pancake mix. 

All in the same week.

After I spent a couple of days restocking, I decided I’d love to hire someone to keep my kitchen stocked with homemade staples. If I had to choose, I’d probably pick Tasty Kitchen member Laurie for the job. Cooking and baking from scratch is her gig! Plus, she’s super nice. (And she’d be fun to hang out with.)

Laurie’s recipe for Homemade Teriyaki Sauce caught my eye one day while browsing around Tasty Kitchen. I’m not a big fan of commercial teriyaki sauce because I find it way too sweet and full of other “stuff” I’d rather not eat, so making some from scratch really appealed to me.

I’m so glad I tried it! Laurie’s version is light and perfectly sweet. Luckily, it’s super easy. Here, I’ll show you.

 
 
 
Tasty Kitchen Blog: Homemade Teriyaki Sauce. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laurie of Simply Scratch.

You’ll need pineapple juice, ground mustard, pepper, fresh garlic, fresh ginger, soy sauce, and a sweetener.

If you happen to have allergies or avoid certain types of foods, you can do some substitution here. Because we avoid soy products and refined sugar, I used coconut aminos (a milder alternative to soy sauce) and coconut sugar (a less processed sweetener that has a similar taste to brown sugar). 

Also, if you can’t have pineapple juice, then Laurie suggests white grape juice as a good alternative. 

Just be sure to use fresh ginger and garlic!

 
 
 
Tasty Kitchen Blog: Homemade Teriyaki Sauce. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laurie of Simply Scratch.

First, peel the garlic and ginger and mince it in your food processor. You can also use a knife if you like. Just make sure the pieces are really small.

 
 
 
Tasty Kitchen Blog: Homemade Teriyaki Sauce. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laurie of Simply Scratch.

Add the sugar. 

 
 
 
Tasty Kitchen Blog: Homemade Teriyaki Sauce. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laurie of Simply Scratch.

Add the soy sauce. 

 
 
 
Tasty Kitchen Blog: Homemade Teriyaki Sauce. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laurie of Simply Scratch.

And the ground mustard. 

 
 
 
Tasty Kitchen Blog: Homemade Teriyaki Sauce. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laurie of Simply Scratch.

And the pepper. Then give the whole thing a thorough buzz.

 
 
 
Tasty Kitchen Blog: Homemade Teriyaki Sauce. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laurie of Simply Scratch.

Pour it into a quart-sized jar. I used a Mason jar because I’m in love with them.

Seriously. I have a drawer in my kitchen dedicated to mason jar lids and rings. You’d think that I also do my fair share of preserving, but I don’t. I’m just a weirdo.

 
 
 
Tasty Kitchen Blog: Homemade Teriyaki Sauce. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laurie of Simply Scratch.

Now pour in the pineapple sauce and give it a good shake.

 
 
 
Tasty Kitchen Blog: Homemade Teriyaki Sauce. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laurie of Simply Scratch.

Aaand … that’s it. Voilà! Teriyaki sauce. It’s ready to use!

I noticed that mine is considerably lighter in color than Laurie’s. I think it’s because coconut aminos is lighter in color than soy sauce.

 
 
 
Tasty Kitchen Blog: Homemade Teriyaki Sauce. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laurie of Simply Scratch.

You can use this like you would regular teriyaki sauce.

One night I had some naked drumsticks staring at me and begging for a marinade. 

 
 
 
Tasty Kitchen Blog: Homemade Teriyaki Sauce. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laurie of Simply Scratch.

After a good salt and pepper shower, I poured about a cup of the teriyaki sauce on them and let them sit for a while. (It really wasn’t that long, and I’d definitely let them marinate for several hours next time.)

 
 
 
Tasty Kitchen Blog: Homemade Teriyaki Sauce. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laurie of Simply Scratch.

After baking for about 40 minutes, we ended up with this: juicy, tender, flavorful chicken and some CRAZY good pan sauce that my kids practically licked off their plates! 

(Did you know pineapple juice is a natural meat tenderizer? It has something to do with the enzymes in the fruit, but don’t ask me how. That’s as scientific as I get.)

I’ve also used it in a vegetable and pineapple stir-fry and on some foil-packet grilled salmon. I think it’s safe to say that this will be a regular pantry staple. Luckily it keeps for about a month in the fridge!

Thanks so much, Laurie! Be sure to check out Laurie’s TK recipe box as well as her own beautiful blog, Simply Scratch, for more from-scratch recipe inspiration.

 
 

Printable Recipe

Homemade Teriyaki Sauce

See the full recipe post on Laurie {Simply Scratch}’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 8

8

Description

Who knew making your own teriyaki sauce was THIS easy?

Ingredients

  • 2 cloves Fresh Garlic, Smashed, Peeled And Roughly Chopped
  • 1 Tablespoon To 2 Tablespoons Fresh Ginger, Peeled And Roughly Chopped
  • ¼ cups Dark Brown Sugar
  • ½ cups Tamari Or Soy Sauce
  • ½ Tablespoons Dry Mustard
  • ¼ teaspoons White Pepper
  • 2 cups Pineapple Juice

Preparation Instructions

Place the chopped garlic and ginger in a blender or food processor and pulse to mince.

Add the brown sugar, tamari, dry mustard and white pepper into the food processor with the garlic and ginger and pulse until combined and the sugar is dissolved.

Pour the tamari/garlic/ginger mixture into a large jar and add in the juice. Shake and store in the fridge for a month (maybe longer)!

Note: Use tamari instead of soy sauce to keep this gluten free. Also white grape juice can be substituted for the pineapple juice if in a pinch!

 
 
_______________________________________

Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!

 

Avatar of Natalie | Perry's Plate

Paleo Brownies

Posted by in Baking

Tasty Kitchen Blog: Paleo Brownies. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Elana of Elana's Pantry.

Some days I really want a brownie. Okay, most days I really want a brownie, but making brownies all the time would be a dangerous thing for me. I have very little self-control when there are baked goods sitting on my counter, and I end up eating them for breakfast.

No bueno.

Enter: Paleo Brownies by TK member elanaspantry. Elana is known for her almond flour recipes and paleo-focused blog and cookbooks. I’ve been reading her blog for several years and have had a lot of luck with her recipes. I think she has magical powers.

These chocolatey bites were just the thing to curb my brownie cravings without completely falling off the healthy wagon. They’re naturally sweetened, grain-free, and dairy-free. Can’t get much better than that.

Plus, they have a rich, dark, chocolate flavor. I like my chocolate (and my brownies) dark.

Let’s get started!

 
 
 
Tasty Kitchen Blog: Paleo Brownies. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Elana of Elana's Pantry.

You’ll need eggs, baking soda, vanilla stevia, coconut oil, blanched almond flour, dates, 100% cacao baking chocolate, and salt.

 
 
 
Tasty Kitchen Blog: Paleo Brownies. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Elana of Elana's Pantry.

First, put the almond flour, salt, and baking soda in the work bowl of a food processor. My food processor has a 9-cup bowl. You may be able to get away with a 7-cup bowl but I wouldn’t go smaller than that.

Did I mention all of this is done in a food processor? No other dishes or pots and pans needed! If you don’t have a food processor, go buy one.

Joking. (Kinda.)

You can make it without a food processor, but you’ll have to tweak the instructions a bit. I’ll help you out when we get to that point.

 
 
 
Tasty Kitchen Blog: Paleo Brownies. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Elana of Elana's Pantry.

Chop the chocolate into smaller pieces and add them to the food processor.

If you don’t have a food processor, melt the chocolate over low heat and stir it into the almond flour mixture.

 
 
 
Tasty Kitchen Blog: Paleo Brownies. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Elana of Elana's Pantry.

Pulse the mixture until it resembles wet sand and all of the large chocolate chunks have been broken down.

 
 
 
Tasty Kitchen Blog: Paleo Brownies. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Elana of Elana's Pantry.

Now for the dates. If your dates aren’t pitted, you’ll need to remove the pits. It’s super easy. Just rip them in half and pull the pits out.

 
 
 
Tasty Kitchen Blog: Paleo Brownies. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Elana of Elana's Pantry.

Add the date halves to the food processor.

If you (still) don’t have a food processor, jump in your car and grab one. I’ll wait.

 
 
 
Tasty Kitchen Blog: Paleo Brownies. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Elana of Elana's Pantry.

Pulse the mixture until (again) it looks like wet sand and the dates are broken up well.

No processor, still? You’ll need to chop those babies up really small. As in, mince. Then stir them into the mixture.

 
 
 
Tasty Kitchen Blog: Paleo Brownies. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Elana of Elana's Pantry.

Time for eggs! The recipe suggested three eggs, but my eggs were on the small side, so I used four. Blend the mixture again!

 
 
 
Tasty Kitchen Blog: Paleo Brownies. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Elana of Elana's Pantry.

Add the vanilla stevia.

 
 
 
Tasty Kitchen Blog: Paleo Brownies. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Elana of Elana's Pantry.

And coconut oil. I’ve made this with coconut oil in both liquid and solid form. It didn’t make a difference in the end.

 
 
 
Tasty Kitchen Blog: Paleo Brownies. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Elana of Elana's Pantry.

After the last blend, it should be thick and look something like this.

 
 
 
Tasty Kitchen Blog: Paleo Brownies. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Elana of Elana's Pantry.

Transfer the mixture into a greased 8 or 9-inch square baking pan. I used coconut oil spray to grease my pan.

Bake as directed in the recipe until an inserted toothpick comes out clean.

 
 
 
Tasty Kitchen Blog: Paleo Brownies. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Elana of Elana's Pantry.

Here they are after baking! I was ready to dive into these when I read, “Allow brownies to cool for 2 hours, then serve.”

DEVASTATION.

After making these a few times, I trust Elana. They taste much better after they’ve been sitting around a while. I thought the flavor was even better the next day. So wait, if you can. If you can’t, I won’t judge.

 
 
 
Tasty Kitchen Blog: Paleo Brownies. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Elana of Elana's Pantry.

They come out of the pan and slice so well, too!

 
 
 
Tasty Kitchen Blog: Paleo Brownies. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Elana of Elana's Pantry.

Thanks so much, Elana, for a healthier alternative to one of my favorite treats!

Go check out Elana’s TK Recipe Box as well as her blog, Elana’s Pantry for more paleo recipes and naturally-sweetened grain-free treats!

Notes:
These were slightly more cakey than I like my brownies to be, so I decided three eggs was better, even if said eggs were small. Also, if you reduce the baking time by a few minutes the texture is even more fudgy—which is my favorite.

 
 

Printable Recipe

Paleo Brownies

See the full recipe post on elanaspantry’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 16

16

Description

These dark chocolate brownies are lightly-sweetened with dates and packed with other Paleo perks such as coconut oil.

Ingredients

  • 1 cup Blanched Almond Flour
  • ¼ teaspoons Celtic Sea Salt
  • ¼ teaspoons Baking Soda
  • 4 ounces, weight Baking Chocolate, 100% Cacao
  • 7  Medjool Dates
  • 3  Eggs
  • ½ cups Coconut Oil
  • ½ teaspoons Vanilla Stevia

Preparation Instructions

Preheat oven to 350°.

In a food processor, pulse together almond flour, salt and baking soda. Add the squares of dark chocolate and pulse until you reach the texture of coarse sand. Add the dates and pulse until you reach the texture of coarse sand. Add eggs and pulse to combine. Add coconut oil and stevia and pulse until mixture is smooth.

Transfer mixture to a greased 8 x 8 inch baking dish. Mixture will be very thick so you’ll need to smooth it with a spatula.

Bake at 350°F for 18-22 minutes. Remove from oven and set dish on a rack. Allow brownies to cool for 2 hours, then serve.

 
 
_______________________________________

Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!

 

Avatar of Natalie | Perry's Plate

Spiced Sweet Potato Muffins

Posted by in Baking

Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

We’re huge fans of sweet potatoes at our house. And muffins. And Indian food.

When I saw this muffin recipe and noticed it had garam masala in it, I made a weird face. That’s the honest truth.

If you’re not familiar with Indian spices, garam masala is a spice blend commonly used in curries and other Indian dishes. Not something you’d find in a muffin, that’s for sure.

It sounded odd to me, but I really, really wanted to try it. (Story of my cooking life, much to my kids’ dismay.)

I won over all three of my picky little girls with these muffins, though! Spiced Sweet Potato Muffins, submitted by Tasty Kitchen member Kristin, are an exotic spin on a simple sweet potato muffin. They’re not only gluten-free, but they’re grain-free as well and easily made dairy-free!

And they have chocolate chips. Maybe that’s why they liked them so much?

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

OK, let’s gather ingredients. You’ll need cold, mashed sweet potatoes, almond flour, real maple syrup, nut butter (I used almond), chocolate chips, cinnamon, cocoa powder, garam masala, baking powder, baking soda, salt, and vanilla extract.

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

Here’s my garam masala. You can find it in most grocery stores nowadays in the spice section. I ordered mine online a while back and have been refilling this bottle with a homemade blend.

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

First crack the eggs into a large mixing bowl and loosen them up with a fork.

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

Add the sweet potatoes, nut butter, and maple syrup.

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

Mix it up until you get something that resembles pumpkin pie filling. Speaking of pumpkin, you could totally use canned pumpkin in place of sweet potatoes in this! Just add an extra splash or two of maple syrup.

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

Add the almond flour and the rest of the dry ingredients.

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

Mix it well, and then fold the chocolate chips into the batter. The nice thing about not using wheat flour is that you don’t have to worry as much about over-mixing and ending up with cone-head muffins!

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

Scoop the batter into muffin molds. I used a silicone muffin pan, but you can use any type you like. I would recommend using paper liners if you don’t use a silicone pan so they come out easier. And in one piece.

Throw them in the oven …

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

… and out they come! I’ve consistently gotten 11 muffins out of this batch, and I’ve also double and tripled this recipe before with success. They also freeze and reheat nicely!

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

These tasty little grain-free morsels have become a staple in our muffin collection! I thought the spices blended beautifully with the sweet potatoes. And the chocolate chips were a nice touch. (They usually are.)

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

Before you go, stop by Kristin’s TK Recipe Box as well as her blog, Tastefully Gluten Free, for more delicious recipes!

Notes:
1. I omitted the yogurt to make them dairy free. Because it was only one tablespoon, I didn’t think it would make a big difference if I left it out.
2. Garam masala is a potent blend, and after making this recipe several times, I decided to cut the amount down by two-thirds. Any more than a 1/2 teaspoon gave the muffins a strange, “am I eating curry or a muffin” flavor. Perhaps my spice blend is more potent because I make it myself? Try it and see what you think!

 
 

Printable Recipe

Spiced Sweet Potato Muffins

See the full recipe post on Kristin @ Tastefully GF’s site!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 12

12

Description

A healthy and gluten free baked good that’s perfect for fall.

Ingredients

  • 2 whole Eggs
  • 1 cup Sweet Potato Puree (fresh Is Best, Or Canned)
  • ¼ cups Creamy Peanut Butter
  • 1 Tablespoon Plain Greek Yogurt
  • 3 Tablespoons Pure Maple Syrup
  • 1 cup Almond Meal
  • 2 teaspoons Baking Soda
  • ½ teaspoons Baking Powder
  • 2 teaspoons Cinnamon
  • 1-½ teaspoon Garam Masala
  • 1 teaspoon Cocoa Powder
  • 1 teaspoon Salt
  • 1 teaspoon Vanilla Extract
  • ½ cups Chocolate Chips Or Cacao Chips

Preparation Instructions

1. Preheat oven to 350°F.

2. In a large bowl, whisk the two eggs with a fork until they are a bit frothy.

3. Stir in sweet potato puree, peanut butter, yogurt and maple syrup.

4. Add all of the remaining ingredients except the chocolate/cacao chips. Once all the dry ingredients are combined stir in the chips.

5. Line a 12-count standard size muffin pan with muffin liners (I used silicone muffin liners, which I love), and fill each muffin tin. These muffins expand some, but not a lot, so you can fill them almost to the top.

6. Bake for 20-25 minutes, or until a toothpick comes out clean. I rotate the pan once, halfway through the cooking. Remove pan from oven and set on a rack.

7. Let muffins cool in the pan before serving.

 
 
_______________________________________

Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!

 

Avatar of Natalie | Perry's Plate

Paleo-friendly Cauliflower Fried Rice

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

If you’re familiar with the paleo lifestyle, you might know that this dish doesn’t actually have rice in it. 

The first time I saw cauliflower used as rice, it blew my mind a little. Cauliflower is one of the darlings of the paleo world because it can be manipulated to replace grains in a lot of meals. I’ve used it in place of rice, pureed it to thicken soups, seasoned and roasted it as a vegetarian “steak”, mashed it in place of potatoes, and my favorite, used it as a base for a pizza crust.

No, I’m not joking. And it was all delicious.

Even if you’re not a paleo eater and avoiding grains, dairy, legumes, and sugar for various reasons, replacing grains with vegetables (particularly refined grains) can be a great way to increase nutrient density in a recipe. 

This Paleo-friendly Cauliflower Fried Rice recipe submitted by TK member Dani is a perfect example of grain-swapping. I’m excited to share it with you!

So is the cauliflower. It likes to show off.

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

I adapted this recipe slightly, adding a few more things (notes below), so you’ll need a whole head of cauliflower, salt, pepper, soy sauce (or tamari), mushrooms, coconut oil, an egg, fresh ginger, garlic, onion, green onion, a tomato, and cilantro.

If you’re a nit-picky paleo, you may not use soy sauce or tamari. I don’t mind it in very small amounts occasionally, but you can also use coconut aminos which is a good substitute. You may be able to find it at Whole Foods or other natural grocery stores.

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

First, dismantle the cauliflower, and cut it into fairly uniform pieces.

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

My food processor holds 9 cupd, so I did half the head at a time to ensure even chopping. If you have a larger one you may be able to do it all in one batch.

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

Pulse several times until the cauliflower is about the size of rice grains. Transfer to a bowl and set aside. 

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

Next, get the mushrooms prepped by wiping any dirt off with a paper towel, breaking off the stems, and quartering them. I used baby portabellas but any type of mushroom would do. Pulse the mushroom quarters in the food processor like you did the rice and transfer to a separate bowl.

You could just slice them into larger pieces and leave them big, but my little picky eaters aren’t into mushrooms, and I didn’t want to start a dinnertime battle. I minced mine out of survival. 

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

Next, prep the onion, ginger, and garlic. Peel them all, then cut them into chunks. 

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

Throw the ginger, garlic, and onion into the food processor and pulse to mince. That machine is going to earn its counterspace today. You could also use a knife. If you wanted. (I didn’t.)

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

Now you have three bowls of minced ingredients ready to go!

Yes, there is quite a bit of chopping in this recipe (and we’re not quite finished yet), but the dish comes together really easily and quickly. You could do all of the prep a day or two ahead as well.

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

Alright, time for some heat. In a large saute pan, heat the coconut oil to medium-high heat. 

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

Add the onion-ginger-garlic mixture and cook it for a minute or two.

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

Add the mushrooms and cook those for a few minutes as well.

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

Now for the cauliflower!

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

Add salt, pepper, and a splash of soy sauce (or tamari). 

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

Put the lid on, reduce the heat a bit, and let it steam for a few minutes while you finish up the mix-ins.

While the “rice” is finishing up, dice the tomato, and chop the green onion and cilantro. If you hate cilantro, just leave it out. (And then seek help. Ok, not really. But maybe.)

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

Remember that egg? Well now’s the time to pull it out. Beat it with a fork and cook it in a pan.

You can scramble it if you like, or you can make a flat omelet out of it and slice it up. Your choice.

You could also do it in the saute pan before you throw the vegetables in, but I have emotional meltdowns when I clean eggs out of stainless steel pans. So I do it in a small nonstick skillet. 

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

I made a flat omelet, rolled it up, then sliced it into ribbons. They’re much prettier than scrambles, but scrambles are perfectly fine.

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

By now the cauliflower should be finished, so go ahead and drop in the tomato and green onions …

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

And the cilantro and eggs.

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

Stir everything gently, and done!

If you want to add more protein, you could stir in some pre-cooked shrimp, chicken, or steak. 

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

Like I mentioned earlier, you could have dinner on the table in 15 minutes if you prep everything beforehand. I love quick meals like this! 

Thank you, Dani! Be sure to check out Dani’s TK Recipe Box and her blog Expat Cucina for more dinner inspiration!

Recipe notes:
1. I used brown mushrooms, but if that “dirty rice” look bothers you, just use white mushrooms.
2. I added two cloves of garlic, an inch of ginger, and one green onion to boost the flavor of the dish and substituted cilantro for the basil and mint out of personal preference. 
3. I doubled the recipe, but left the mushroom quantity the same.

 
 

Printable Recipe

Paleo-friendly Fried Rice (With Cauliflower)

See the full recipe post on ExpatCucina’s site!
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Prep Time:

Cook Time:

Difficulty: Easy

Servings: 1

1

Description

If you are a paleo-diet person or just on a low-carb diet, this recipe is perfect for you!

Ingredients

  • ⅔ pounds Cauliflower
  • 7 ounces, weight White Mushrooms
  • 2 Tablespoons Chopped Onion
  • ¼ cups Chopped Tomatoes
  • 1 whole Egg
  • 1 whole Egg White
  • 1 teaspoon Coconut Oil
  • 1 dash Soy Sauce
  • 1 pinch Salt And Pepper
  • 1 Tablespoon Chopped Basil And Mint

Preparation Instructions

Wash the cauliflower and place it into your food processor. Pulse it until pieces are the size of rice.

Wash and slice up the mushrooms, chop up onion and tomatoes.

Beat the egg and egg white with a pinch of salt and cook on a hot nonstick skillet (like an omelet). Remove and slice it up.

In the same skillet, heat p the coconut oil. Add the chopped onion and cook until soft. Add the mushrooms and stir around until browned. Next, add the minced cauliflower, a splash of soy sauce and salt and pepper. Cover with a lid and cook for about 5 minutes.

Remove skillet from heat and add the tomatoes. Stir around. Chop up some fresh mint and basil and add it to the pot together with the eggs. Stir everything together and serve immediately. You can garnish the dish with more chopped herbs if desired.

 
 
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Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!

 

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