We get so many questions about cauliflower rice–how to make it, why it’s so quick, healthy and delicious. So I will re-post the recipe with bigger photos. Enjoy!

1) If making a one-pot-meal using ground beef, turkey or lamb, brown it first in onion, garlic, and olive oil.

Break down a whole head of cauliflower and prep it for the food processor. Cauliflower is a cruciferous powerhouse vegetable linked with  bladder, breast, colon, prostate, and ovarian cancer prevention. Cauliflower is an excellent source of vitamin C and manganese and vitamin K–the incredible anti-inflammatory nutrient.

"Rice" the cauliflower by using the shred blade of the food processor. For added color and nutrients, I sometimes add carrots, broccoli stalks, or zucchini. Shred the core too!

The cauliflower rice is like a blank canvas. Anything you would add to white (high glycemic = BAD) or brown (low glycemic = better) rice, you would add to your cauliflower rice. That could be fried rice, Mexican rice, Indian biryani, Persian Baghali Polow, or just ground beef, spinach, garlic, and tomato as seen here. If you eat the whole head of cauliflower–even a large one–that’s about 210 calories compared to about 5 cups of white rice at 1027 calories! This “rice” below is paleo and low glycemic.

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