I typically don’t get too excited about food trends but this one is different. I’m honestly not sure how long this “trend” has been around but it’s semi-new to me and I’m in love. Lately, cauliflower rice has been served with just about every other dinner at house and I have received zero complaints, even the kids love it.
My favorite part about this vegetable-turned-grain-substitute is it’s versatility. Since it’s being treated as a rice, it can be used just the same but in more ways because it’s a vegetable. Use it as the base of bowl, throw it into an egg scramble, top a salad with it… I could keep going.
Not only is is versatile but it’s a vegetable that can be treated like a grain. Grains are great, don’t get me wrong, but some of them come with a downside. Rice is a carb and lots of low carb eaters don’t get to enjoy it for that reason. BUT with cauliflower rice healthy eaters get all of the benefits of cauliflower with the meal choices of rice. Genius.
WHY you should give it a try:
Cauliflower
- This is one vegetable that deserves a regular rotation in your diet as it contains numerous health benefits thanks to its dense amount of nutrients, vitamins and minerals.
- This cruciferous vegetable contains a wealth of anti-inflammatory nutrients to help keep inflammation in check, including I3C, an anti-inflammatory compound that may work at a foundational level to help prevent inflammation.
- Cauliflower has a sulfur compound that has also been shown to kill cancer stem cells, thereby slowing tumor growth.
- Eating cauliflower is like winning the antioxidant and phytonutrient lottery. It’s packed with vitamin C, beta-carotene, quercetin, cinnamic acid, and much more. Antioxidants are nature’s way of providing your cells with adequate defense against attack by damaging free radicals.
WHERE to get the goods:
- Cauliflower is typically available year round making this an easy recipe to add to your menu anytime of the year!
HOW to enjoy it:
- Cauliflower rice is a great item to batch cook at the beginning of the week and can be added to many meals and used in different ways.
- Add to salads, eat with proteins, mix into egg scrambles or eat it alone. The combinations are endless!
Cauliflower Rice
2016-04-21 13:09:18
Serves 4
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
- One head cauliflower
- 2 tbsp oil of choice (we use coconut or grapeseed)
- Salt and pepper to taste
Instructions
- Slice cauliflower into pieces, discarding leaves.
- Chop, grate or food process until even rice shaped kernels are formed.*
- Heat oil in a pan over medium heat, saute 3-5 minutes and season to your liking.
- IT'S THAT SIMPLE.
Notes
- *After the cauliflower is "riced" you have the option to freeze it until you are ready to use.
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