Even though I’m totally down with white rice (find out why it’s healthier than brown rice here), I often like to use riced cauliflower instead. It tastes great and it’s incredibly nutritious. Cauliflower is a great source of vitamin C, folate and a whole buncha’ minerals. Another benefit is that it’s low-carb. While I don’t think low-carb is necessary for everyone, it is helpful for certain people, especially those with digestive issues.
Subbing cauliflower for rice is an easy, healthy and tasty swap. It’s also really easy to make riced cauliflower. Just break apart a head of cauli into florets, then add them to a food processor and pulse until it resembles rice. If you don’t have a food processor, you can grate the cauliflower.
- 1 medium head of cauliflower, riced
- 2 carrots, diced
- 1/2 cup peas
- 2 tbsp fat of choice (olive oil, organic butter or coconut oil)
- 2 eggs, scrambled
- 1/4 cup coconut aminos
- 1/2 tbsp sesame oil
- Melt the fat over medium heat.
- Add the carrots and peas, cook until carrots have softened.
- Add the cauliflower. I like to let it brown a little bit.
- Make a hole in the center by pushing all the veggies to the side.
- Add the eggs and scramble them.
- Toss everything together, add the coconut aminos and sesame oil.
- Optional: top with green onions.