General Tso's Chicken, Cauliflower Rice and Steamed Green Beans

Ingredients

• 1 head cauliflower (medium, approx. 900g)
• 2 tbsp olive oil
• 1 small onion (finely chopped)
• 2 cloves garlic (minced)
• 0.5 tsp salt (or to taste)
• 0.5 tsp black pepper (freshly ground)
• 2 tbsp parsley (fresh, chopped for garnish)

Instructions

1. 1

   Prepare the Cauliflower

   • Wash the cauliflower head under cold running water and pat it completely dry with a clean kitchen towel. This is crucial to prevent mushy rice.
   • Remove the outer green leaves and trim the tough stem at the base.
   • Cut the cauliflower into large, manageable florets.
2. 2

   Rice the Cauliflower

   • Method 1 (Food Processor): Working in batches, place the florets in a food processor. Pulse 5-7 times for about 15-20 seconds, until the cauliflower is broken down into rice-sized pieces. Be careful not to over-process, or it will turn into a paste.
   • Method 2 (Box Grater): If you don't have a food processor, use the large holes of a box grater to grate the florets into a large bowl.
3. 3

   Sauté the Aromatics

   • Heat the olive oil in a large skillet or non-stick pan over medium-high heat.
   • Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
   • Add the minced garlic and cook for another 60 seconds until fragrant, stirring constantly to prevent it from burning.
4. 4

   Cook the Cauliflower Rice

   • Add all the riced cauliflower to the skillet with the onions and garlic.
   • Season with salt and black pepper, and stir well to combine everything.
   • Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender but still has a slight al dente bite. Avoid covering the pan, as this can trap steam and make the rice soggy.
5. 5

   Garnish and Serve

   • Remove the skillet from the heat.
   • Stir in the freshly chopped parsley.
   • Serve immediately as a healthy, low-carb substitute for rice.

Ingredients

• 1 lb Green Beans (Fresh, ends trimmed)
• 2 cup Water (For steaming, will not be consumed)
• 1 tbsp Olive Oil (Extra virgin recommended)
• 0.5 tsp Salt (Or to taste)
• 0.25 tsp Black Pepper (Freshly ground)

Instructions

1. 1

   Prepare the Green Beans

   • Rinse the green beans thoroughly under cold running water.
   • Pat them dry with a paper towel.
   • Snap or trim the tough stem ends off each bean.
2. 2

   Set Up the Steamer

   • Pour about 1-2 inches of water into a large pot or saucepan.
   • Place a steamer basket inside, ensuring the water level is below the bottom of the basket.
   • Bring the water to a rolling boil over medium-high heat.
3. 3

   Steam the Green Beans

   • Carefully place the trimmed green beans into the steamer basket, arranging them in a single layer if possible.
   • Cover the pot with a tight-fitting lid and reduce the heat to medium.
   • Steam for 5-7 minutes. The beans are done when they are bright green and crisp-tender (easily pierced with a fork but still have a slight bite).
4. 4

   Season and Serve

   • Turn off the heat and carefully remove the steamer basket from the pot.
   • Transfer the hot green beans to a serving bowl.
   • Immediately drizzle with olive oil and sprinkle with salt and freshly ground black pepper.
   • Toss gently to coat evenly and serve warm.