(JTA) — I’m a big fan of healthy whole grains, but they can easily become heavy — even the healthy ones. Instead of packing my Passover meals with heavy dishes, I’m offering a lighter, lower calorie and lower carbohydrate option this year.
If you have seen my recipes before, you may know that I love cauliflower as a stand-in for potatoes and rice. There is truly no better substitute! Not only is it delicious, it’s now incredibly easy to find already riced. And who can’t use a time saver in the kitchen?
I prefer frozen riced cauliflower to fresh. The more I make these dishes, the more I realize this is by far the best method of purchase. I think it works so well in part because there is already some water in the cauliflower and it helps the vegetable to cook more evenly.
These recipes are delicious and well suited for any time of year, but they are especially welcome at Passover, when we’re all looking to lighten our load a bit.
I also love how these dishes come together in color, taste and texture. The sweet and crunchy aspects of the broccoli play off the creamy cauliflower and punchy salmon.
More In Food
- This group of women, all Israelis, have come together to cook, eat and schmooze -- and then eat a little more. read more
- Stanford Kitchen opens in Owings Mills; the Trifecta Food Truck and Music Festival is coming back. read more
- Enjoy the long, hot days of summer with these recipes perfect for grilling, lounging or chilling down. read more
- One of summer’s simplest and sweetest pleasures? The taste of ripe tomatoes eaten straight from the vine. read more