Simple Cauliflower Rice
Rice has been a staple in my diet since childhood. Dominicans, like me, love to eat rice with mostly everything. I even eat rice with espagueti, one of my favorite meals that abuela makes. But white starches like rice and pasta have recently been eliminated from my diet because of all the carbohydrates. Carbohydrates turn into sugar and SUGAR is a substance my body reacts to in terrible ways. Everyone is different but sugar gives me headaches and contributes to my chronic fatigue and other health issues.
While researching and learning about plant-based foods I found healthier alternatives to white rice. Cauliflower rice is one of my favorites and a great alternative to white starches. It is a rice I can feel good about eating because it is a vegetable. Cauliflower is a cruciferous and non-starchy vegetable (it is BFF with broccoli and cabbage). It is an excellent source of vitamin C (one serving = 77% of the recommended daily value), vitamin K, vitamin B6, folate, protein, omega-3 fatty acids (for that body glow) and it is also a low-calorie source of potassium (healthier than a banana). It also gives us a bunch of plant nutrients that help our body release damaging toxins so it acts as an antioxidant. Side effects include smelly gas if consumed too much!
Cauliflower rice is easy to make and can be used in similar ways one would use white rice. I love making vegetable fried rice or as a companion to lentil soup and maduros. Yum!
SIMPLE CAULIFLOWER RICE
Prep:10 minutes | Cook: 10 minutes to 12 minutes
What Do I Need?
1 large head of cauliflower
1 tbsp Ghee or Organic Coconut Oil
½ tsp Himalayan Pink Sea Salt
½ tsp Desired Seasoning
How Do I Make It?
Rinse cauliflower under cool water and pat dry.
Chop cauliflower and separate head into small florets.
Drop a couple of the florets in a food processor or blender and pulse for 10 seconds until it resembles couscous or desired texture.
Heat the ghee or coconut oil in a skillet over medium heat.
Sauté the cauliflower rice and continue to sauté for 10 minutes until rice is dry and slightly brown. Don’t cook it too long or it’ll lose many of the nurients.
Season with salt and other desired seasonings, and serve or refrigerate for a future meal!