Cauliflower Rice Cauliflower has many health benefits. This non-starchy vegetable from the cruciferous family is associated with a lower risk of some cancers. Cruciferous veggies contain high levels of potassium, vitamin C and glucosinolate; which plays a role in neutralizing damaging toxins and is associated with cancer prevention. Cauliflower is also one of the most versatile vegetables to cook with when eating a clean/real food diet. Using cauliflower is a great way to replace white starchy foods that you might miss from time to time...such as rice, pizza dough and mashed potatoes.
- 1 bunch cauliflower
- 1-2 tablespoons of coconut oil (or grass fed butter)
- herbs (I used cilantro...use your favorite herbs!)
- pinch of sea salt and pepper
- 1 onion (optional)
Preparation: This recipe is extremely easy if you have a food processor to help you shred the cauliflower. Shred the cauliflower pieces through the Shredding Disc if you have one (if not you can use a grater). Shred any herbs. Melt the coconut oil and add the shredded cauliflower and herbs...Sauét for 3-5 minutes. If you are using the onion sauté onion before adding the cauliflower. Season ‘rice’ with salt and pepper. Cover Skillet for 5 minutes until cauliflower softens. I used this rice as a side for dinner, and with the leftovers I added them under eggs for breakfast. Just like white rice, this dish is versatile and you can change it up and customize it depending on what you are eating it with. Have fun with it!