Riced Cauliflower and Chayote Squash Fry
Prep Time:
10 minutes
10 minutes
Cook Time:
12 minutes
12 minutes
Serves:
4
4
Protein per serving:
4g
4g
A light, flavorful vegetable dish that combines the nutty taste of riced cauliflower with tender chayote squash. This simple stir-fry makes an excellent low-carb side dish or rice substitute, seasoned with aromatic spices and cooked to perfect fluffy texture.
Main Ingredients
- 3 cups riced cauliflower (fresh or frozen)
- 2 medium chayote squash (chow chow), peeled and cubed
- 2-3 green chilies, finely chopped
- 1 tbsp avocado oil or olive oil
- Pink Himalayan salt to taste
Spices
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1/2 tsp crushed red pepper
- 1/2 tsp freshly ground black pepper
Preparation
- Peel chayote squash, remove the soft inner flesh, and cut into small uniform cubes
- If using fresh cauliflower, rice it using a food processor or box grater
- Finely chop green chilies
- Have all spices measured and ready
Cooking Method
- Heat oil in a large pan over medium heat
- Add cumin seeds and let them sizzle for 30 seconds
- Add chopped green chilies and fry for 1 minute
- Add riced cauliflower and cubed chayote squash
- Sprinkle turmeric powder and mix well
- Cover with lid and cook for 4-5 minutes
- Add crushed red pepper, black pepper, and salt
- Mix thoroughly and cover again for 2-3 minutes
- Check that vegetables are tender but not mushy
- Remove from heat when cauliflower is fluffy and chayote is soft
Texture Tip: The finished dish should be soft and fluffy, not mushy. Avoid overcooking to maintain the best texture and nutritional value.
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