Cauliflower Rice

Holly Lowery– Staff Writer 

Many of you may already be substituting whole foods for more processed ones (i.e. rice, pasta, breads), but for others I’m about to blow your mind. While rice is still a staple in my kitchen cupboard, there are many times I’m just not in the mood for the heaviness that can come along with a big beautiful bowl of rice and beans. So instead of using rice, I substitute in cauliflower. Gasp. For all of you cauliflower-haters don’t turn your backs on me yet. Cauliflower easily takes on the flavor of whatever you cook it in, and is a mega source of vitamin C. Cauliflower has also been linked to the prevention of certain cancers. And for those of you who lack fiber, it is one of the best plant based sources of fiber you can eat. Now you might be saying, “If I’m not eating rice where do I get my protein?” Well, cauliflower is also a good plant source of protein, and if paired with beans, lentils, or other protein containing plants like asparagus, lacking protein will never be an issue. So how do you make the rice? It’s simpler than you think.

Take the cauliflower, rinse it well and cut it into florets.

Throw the florets into a food processor or high-powered blender and pulse until it takes on a “rice” type of consistency.

I prefer to cook it one of two ways:

Either in the microwave with a teaspoon of water for five minutes.

OR, in a sauté pan with a little bit of olive oil.

If you cook it in the microwave, add whatever seasonings you like after you cook it.

If you decide to sauté it, you can season as you go.

One of my favorite ways to prepare this is with a little cayenne pepper, cumin, lime, and cilantro; paired with some black beans, peppers, and onions.

In an effort to decrease your intake of processed foods, substituting plant food is always a win-win for your body, mind and soul.


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