Cauli Caldo


CategoryDifficultyIntermediate

Yields6 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr

 2 tbsp Palm Oil
 400 g Cauliflower Florets, Minced
 100 g Chicken Thigh Meat
 1 tbsp Ginger, julienned
 1 tbsp Garlic, minced
 1 tbsp White Onion, chopped
 2 tbsp Fish Sauce
 1 tsp Xanthan Gum
 2 cups Water
 Salt and Pepper to taste

1

Grate or Mince Cauliflower florets in a food processor. Chop till it resembles rice.
Chop ginger, garlic and onion.

2

Wash the minced cauliflower and drain.

3

In a pot, add palm oil and fry chicken thigh meat.
Add ginger and cook until slightly brown.

4

Add onion and garlic to the saute. Be careful not to burn the garlic as it will become bitter. When the onion becomes translucent, add 2 cup water, fish sauce and 1 tsp. Xanthan gum. Mix thoroughly so that the xanthan gum does form dry clumps. Add the cauliflower.

5

Let it boil for 20 minutes or until you get the consistency desired. Add salt and pepper to taste. Serve with hard-boiled egg, spring onion, and garlic flakes.

*Note:
This can be stored in the refrigerator and it will thicken a bit more. Consume with 2-3 days.



Nutrition Facts

Serving Size 1

Servings 6


Amount Per Serving
Calories 105.7
% Daily Value *
Total Fat 6.9g11%
Cholesterol 15mg5%
Net Carbohydrate 3.3g2%
Dietary Fiber 1.8g8%
Sugars 1.6g
Protein 6.5g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 2 tbsp Palm Oil
 400 g Cauliflower Florets, Minced
 100 g Chicken Thigh Meat
 1 tbsp Ginger, julienned
 1 tbsp Garlic, minced
 1 tbsp White Onion, chopped
 2 tbsp Fish Sauce
 1 tsp Xanthan Gum
 2 cups Water
 Salt and Pepper to taste

Directions

1

Grate or Mince Cauliflower florets in a food processor. Chop till it resembles rice.
Chop ginger, garlic and onion.

2

Wash the minced cauliflower and drain.

3

In a pot, add palm oil and fry chicken thigh meat.
Add ginger and cook until slightly brown.

4

Add onion and garlic to the saute. Be careful not to burn the garlic as it will become bitter. When the onion becomes translucent, add 2 cup water, fish sauce and 1 tsp. Xanthan gum. Mix thoroughly so that the xanthan gum does form dry clumps. Add the cauliflower.

5

Let it boil for 20 minutes or until you get the consistency desired. Add salt and pepper to taste. Serve with hard-boiled egg, spring onion, and garlic flakes.

*Note:
This can be stored in the refrigerator and it will thicken a bit more. Consume with 2-3 days.

Cauli Caldo
Please follow and like us:
error

Leave a Reply

Your email address will not be published. Required fields are marked *