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

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