Cauliflower Rice

Adding rice to your evening meals or to a veggie packed lunch is a great way to bulk out your meal, however, stodgy carbohydrates may leave you feeling uncomfortable and bloated.  White rice, in particular, is usually heavily processed and contains very little nutritional value, switching to brown gluten free rice rice is a good way to increase your nutrient intake.  Another alternative is making rice out of vegetables! The versatility of vegetables is endless.  Sweet potatoes can be used in desserts, noodles can be made out of courgettes and pizza from broccoli.  Cauliflower is also a multi purpose vegetable and is a great substitute for rice.

Packed with essential nutrients, cauliflower holds numerous health benefits such as vitamins, indole-3-carbinol and sulforaphane.  These will not only help you beat the bloat but they also provide protection from prostate, ovarian, and cervical cancers. Fresh cauliflower is also an excellent source of vitamin C. Incredible!

Have a go and let me know what you think using the hashtag #revieatscauliflowerrice

Ingredients

1 large Cauliflower Florets
2 tbsp Coconut Oil
1/2 sliced onion, chopped & diced.
2 garlic cloves, minced.
Pinch of good quality salt (I use Pink Himalayan)
1/4 cup of organic veggie broth (I use Organic Bouillon)

1 big frying pan
Food processor

Instructions


Wash and chop up the cauliflower and pulse in a food processor until the vegetable becomes crumbly and a rice like consistency.

In a large frying pan over medium heat the coconut oil and adding the onions and garlic. Stir well until tender and the onions are a golden brown.

Add the cauliflower and salt to the pan and stir so everything is getting cooked evenly.

Stir in the broth and cover until the cauliflower is tender and the broth has been absorbed.  This will take around 8-10 minutes.

Switch off the heat and transfer to a serving bowl.