Cauliflower Rice

October 29, 2016

Hey everyone!

Saturday is here! And so it’s an easy and healthier option for those of you trying to stay away from rice. And what might that be? Cauliflower rice!

Facts you should know about cauliflower but don’t know probably? Let’s learn something!

  • Like broccoli, boiling cauliflower in water when cooking is not the best cooking practice if you want to preserve key phytonutrients of this vegetable. So remember, if you want to boil (and not steam) cauliflower, do it for no longer than 4 minutes!
  • You can (and should!) eat RAW cauliflower!
  • Cauliflower is filled with anti-oxidants! And like most of its fellow cruciferous vegetables, cauliflower is also a very good source of manganese.
  • It comes in all four different types: purple, orange, green and white (as majority of us knows it!)
  • When purchasing cauliflower, look for a clean, creamy white curd in which the bud clusters are not separated. You can store uncooked cauliflower in a paper or plastic bag in the refrigerator up to a week. If you purchase pre-cut cauliflower florets, consume them within one or two days as they will lose their freshness after that.


You’ll need:

  • 1 head of cauliflower
  • 1 tbsp olive oil

You’ll prepare it like:


  • Remove the outer leaves of the cauliflower and chop into florets.
  • Blitz these in a food processor until it reaches a rice-like texture – if you don’t have a food processor, don’t stress! You can also use a cheese grater!
  • for no longer than 5 minutes, fry your cauliflower rice on a medium heat until it starts to brown.
  • And… voilá! Now add it to your favorite protein as you would do with normal rice! The possibilities are endless. Here I served with some tofu and pomegranate salad.






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