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Weekly at Mor offers simple weeknight dinner options with clean-eating, low-carb diners in mind.

Get your cauliflower ready. This week features a cauliflower alfredo and cauliflower rice as an alternative to traditional rice or just as a recommended side (potstickers just naturally call for fried rice, but I’ve also served them with lettuce wraps (this is one of our favorites from Hip2Keto).

If you’re new to ricing cauliflower, it can be a messy process unless you follow these simple tips:

  1. Select the right size cutting board. You’ll be surprised how much surface area diced cauliflower expands to cover.
  2. Cutting board texture matters. I like slightly textured glass or plastic boards because diced cauliflower sticks to smooth surfaces.
  3. Pre-cut florets off the stalks. The more you can focus on the florets and slice them off in small sections the easier it is to dice later.
  4. Dice in quarters. Save the remaining florets in a container as you work.
  5. Use a sharp knife with a long blade that covers the length of the cutting board to dice quickly.

Chopped cauliflower can be stored up to a week in a tightly sealed glass container in the fridge (it starts to turn gray when it’s past its prime). Also, do an entire head of cauliflower at one time so you have it ready to go when you want rice but are practicing keto. I regularly make a side of traditional and cauliflower rice to cover. Texture is to taste; I find the finer I can dice (but not mince) the closer the flavor and mouth feel is to traditional rice. I also don’t recommend adding water during the cooking process (i.e. microwave) or putting the cauliflower in too soon if adding to a sauce or broth to avoid turning it to mush.

Here’s the dinner menu I have planned for this week:

Monday (February 15):
Keto Dumplings (Potstickers)

Tuesday (February 16):
Cauliflower Chicken Alfredo

Wednesday (February 17):
Easy Smoked Sausage Skillet Recipe

Thursday (February 18):
Cheesy Broccoli-Stuffed Chicken with Tomato Rice

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