Rice made from Cauliflower. It may seem strange, but this secret powerhouse veggie is a great substitute for rice if you are avoiding grains.

Cauliflower is an over-looked veggie. I have always loved it paired with broccoli and it is one of my favorite veggies to roast . . . but any veggie roasted becomes my favorite! It belongs to the cruciferous veggie family, along with brussel sprouts, cabbage, broccoli, kale, etc. These vegetables are extremely important for our diets. As a minimum, we should be eating cruciferous veggies 2-3 times/week, at 1 1/2 c per serving. Ideally, shoot for 4-5 times/week, with 2 c per serving!

All cruciferous veggies contain antioxidant properties, and help support the body’s detoxification processes. Through the Standard American Diet (SAD), we are constantly slamming our bodies with unwanted toxins. This places us at greater risk for cell damage, which can eventually lead to an increased risk of cancer. Antioxidants help remove those toxins from the body.

This vegetable family also contains high amounts of Vitamin C and has anti-inflammatory properties, which we all need. A lot of major foods and food groups can create inflammation in the body. By eating foods with anti-inflammatory properties, we are helping the body to heal.

Utilizing cauliflower as a rice replacement opens up a whole world of options for those who have been removing grains from their diet! Think taco salad, meatballs, stir fry, fried rice, paired with your favorite fish, etc.

To make cauliflower rice, all you need is a head of cauliflower, and a food processor or grater. First take the head of cauliflower and wash it, then cut into florets.

Place florets into the food processor and pulse until “riced.” You can also grate the head of cauliflower by hand, which takes longer but is still effective.

Once riced, you can use immediately, store in the fridge, or freeze. I like to do a lot at once and have some in the fridge or freezer for quick meals later.

To prepare, simply heat a skillet over medium/high heat with a little avocado oil, ghee, or coconut oil. Just enough so that it doesn’t stick, you don’t want it drenched in oil. When oil is hot, add the cauliflower and season to taste. I love simple salt and pepper with some fresh parsley, or a little lime juice and cilantro for Mexican-style dishes.

Stir the rice occasionally as it cooks, about 5-6 minutes. Remove from heat, add fresh herbs, and serve!

One of our favorite meals as a family is my Waikiki Meatballs, (Whole30 Version, here) and this riced cauliflower is the perfect pairing for it.

Let me know your favorite ways to prepare and enjoy cauliflower rice!