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Cauliflower Rice
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Substituting rice for cauliflower is a great way to eat more vegetables, add volume without calories, and bulk up dense dishes without adding carbs.

Time: 15 minutes

Serves: 6

Ingredients:

  • 1 cauliflower head
  • 1 white onion
  • 1 tbsp coconut oil
  • Small nob fresh ginger, roughly chopped
  • 1/4 tsp ground cardamom
  • 1 tsp turmeric
  • 1/2 tsp paprika
  • 1 tsp sea salt

 

Directions:

  1. Take one head of cauliflower, remove the tough center stem but keep the tiny floret stems. Pulse in a food processor until grainy in texture like rice. This can also be achieved using a hand-held grater.
  2. Set the cauliflower rice aside. In a medium-sized pot over medium heat, combine the chopped onion, ginger, cardamom, turmeric, paprika, salt and coconut oil.
  3. When the onions begin to turn translucent and the house begins to smell like heaven, add the cauliflower rice to the pot.
  4. Fold until evenly combined. Add 1/3 cup of water, mix, and then cover the pot with a lid. Turn the heat down to low and let steam for approximately 5 minutes. The cauliflower will cook just enough to lose its crunchiness but still retain a bite.
  5. Serve with a garnish of paprika and enjoy!


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