Cauliflower “Rice”
Whether you’re looking for a clever way to squeeze extra servings of vegetables into your family meals, or curbing your personal carbohydrate intake, this recipe is your answer. Cauliflower really is a super vegetable. It contains 77 per cent of the recommended daily value of vitamin C, and is also a good source of vitamin K, protein, thiamin, riboflavin, and many more crucial nutrients. Plus, it’s incredibly versatile. I mean you can turn it into a healthy, no-carb rice, after all.
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  1. ½ head organic cauliflower
  2. ½ cup onion, chopped
  3. 1 clove garlic, minced
  4. 1 Tbsp. coconut oil
  5. 1 tsp. turmeric (optional)
  6. Sea salt and pepper to taste
  1. Rinse cauliflower under cool water and pat dry.
  2. Use a cheese grater to grate the cauliflower to a course texture (approximately the size of rice grains). Another option is to use a food processor and pulse chunks of cauliflower to the desired texture.
  3. In a skillet, heat coconut oil over medium heat.
  4. Sauté the onion and garlic for 3 to 4 minutes until the onion is translucent.
  5. Add the cauliflower rice and continue to sauté for 5 minutes.
  6. Season with salt and pepper and serve.
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