Cauliflower rice
Cauliflower rice is an easy sub for regular rice. And it’s so delicious that it deserves to be a side dish in its own right.
Not only will the sautéed cauliflower not spike your blood sugar, but it offers up delicious flavor. I make extra and mix the leftovers in with salads or eggs.
Don’t like cauliflower? Some folks are surprised when it’s prepared this way. Or they blend it 50/50 with regular rice. Try it, and I bet you’ll be hooked!
Garlic & onion make this recipe sing!
Ingredients
• 1 head cauliflower
• 2-3 cloves of garlic, minced
• half a small yellow onion, chopped
• 1 T coconut oil or ghee
• S&P to taste
• (optional) 3 handfuls dark leafy greens
Instructions
Remove the leaves and stem from cauliflower. Grate the entire head of cauliflower until it resembles rice, or easier: break it into large pieces then throw it in the food processor. (Depending on the size of your cauliflower head, this may take a few rotations).
Add the coconut oil or ghee to a large sauté pan over medium heat. Sauté the onion and garlic a few minutes.
Add in the grated cauliflower and give it a few shakes of salt & pepper.
Cover and turn heat to low. Cook about 5 min., stirring occasionally. If adding greens, stir them in the last minute or two of cooking so they wilt. Serve.
Serves 3-4
