Eat more Cauliflower!
Would you like to eat more cauliflower? If you do, this recipe’s for you. I was a little skeptical about using it as a substitute for rice (and I usually prefer it raw because I like the crunch), but guess what? it works well, and it’s easy.
Health benefits of cauliflower
- Cauliflower is a great source of glucosinolates which promote detoxification.
- Cruciferous vegetables, like cauliflower and broccoli, may significantly reduce the recurrence of breast cancer
- It’s low in fat and calories and high in fiber and nutrition.
Cauliflower “Rice” Ingredients
- 1 head cauliflower
- 1 small onion
- 1 teaspoon harissa
- 1-2 garlic cloves, finely minced
- zest and juice of 1 lemon
- 2-3 tablespoons finely chopped parsley (or other preferred herb)
- salt & pepper to taste
- 1 tablespoon each of coconut oil and ghee (olive oil may be substituted)
Cauliflower “Rice” Method
- Trim the cauliflower and break apart the florets
- In batches, pulse the cauliflower until it resembles rice (do not over process or fill the processor with too much – you will end up with cauliflower mush). Set aside.
- Mince onion, garlic and parsley, and zest/juice the lemon
- Heat a saute pan to medium high heat (hot, not smoking). Add the coconut oil and the onion and cook until it’s onion is transparent. Add harissa and garlic and stir until fragrant (30 seconds).
- Add lemon zest and juice and combine.
- Add cauliflower and cook and toss until flavors have combined and cooked to desired tenderness. (I prefer mine to be a little crisp so 5-6 minutes should do, but judge for yourself – it is quick.)
- Off heat, stir in parsley and salt and pepper to season
- Substitute herbs and spices as you wish to accompany your favorite dishes.
- Good with curries and other stews as a substitute for rice.