This cauliflower rice is a great and healthier substitute for white/brown rice. It’s perfect for stews, stir fry dishes, eggs and lot more.
“I will start my diet tomorrow.”
That’s always the statement I’ve been telling myself for years. I didn’t even know what tomorrow means anymore. 😛 I’ve maintained my weight for years which is still overweight compared to my height. I didn’t care. Until one day, the scale just slapped me with additional 8.8 lbs. I had to buy new clothes. I blamed the inflammation I have in my body due to RA. My ex-colleague laughed at me when I told her “You know what? I think I am heavier now because of this inflammation.” I think I was waiting for her to agree with me, but she just laughed. 2017 came and no diet happened.
Just one month ago, I’ve finally decided that I should really start. On the same day of thinking about starting (and I am still not sure if that will be like final final), the Whole-30 Program just popped out from my brain.
When I checked the rules of the program, my first reaction was “Seriously? NO SUGAR, NO BREAD, NO RICE.. No ALMOST EVERYTHING I ENJOY?’ Knowing myself, I wouldn’t ever take a break from having sugar, rice and bread! No freaking way! But something just pushed me to do it. And I am very proud to say that I completed one round of the Whole-30 Program.
I will continue the story about my experiences on the next post as I don’t wanna bore you with a long post.
Now, let’s talk about this Cauliflower Rice…
I never thought, in my entire life, that I would trouble myself with making this rice. I would always tell myself “Why do I have to try or make it when I can cook white rice? That goes way better with stews and all.” I ate my words, I know.
Cooking white rice in a rice cooker may look easier, but this cauliflower rice doesn’t take that much of energy. Plus, it’s healthier and also goes very well with stews, scrambled eggs, stir fry dishes and a lot more. This can be cooked with water or broth, but broth will make the rice tastier. I hope you’d try it, too, and let me know what you think. 😉
- 1 small cauliflower
- 1 tbsp coconut oil
- 3 tbsp broth
- Sea salt, to taste
- Spring onions, sliced (optional)
- Break cauliflower into small florets, discarding the leaves.
- Place them in a strainer, rinse and let them dry.
- When they’re dry, place them in a food processor.
- Pulse until the florets look like grains of rice.
- In a skillet over medium heat, add in coconut oil.
- Add cauliflower rice, stirring constantly, for about a minute or so.
- Add in broth and cook for about 5 minutes or until cauliflower rice is cooked/tender.
- Turn off the heat and add in sliced spring onions.
- Season with salt to taste.
I had about 3 cups of riced cauliflower. If you’ll have more or less, you can adjust the seasoning. I used the S-blade. Cauliflower can be grated, too.
Addition of chopped coriander will be amazing. I just didn’t have them when I made this.
Ghee can be used instead of coconut oil and any broth will do.
I wish you all a relaxing and fantastic weekend! Happy Fiesta Friday!
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