Caulifower 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!
Ingredients
• 1 head cauliflower
• 2-3 cloves of garlic, minced
• half yellow onion, chopped
• 1 T coconut oil or ghee
• S&P to taste
• (optional: 3 handfuls dark leafy greens)
Instructions
Remove leaves and stem from cauliflower. Grate entire head of cauliflower until it resembles rice, or easier: break into large pieces then throw it in the food processor. (Depending on size of cauliflower, this could take a few rotations).
Add your fat to a large sauté pan over medium heat. Stir in onion and garlic and cook a few minutes, stirring constantly.
Pour in your grated cauliflower, and give it a dash of salt and pepper. Cover and turn heat to low. Cook about 5 min., stirring occasionally.
If using greens, stir them in the last few minutes of cooking. Serve.
Serves 3-4