Month: March 2016

This is delicious, and a great alternative to regular rice if you are watching calories and/or carbs. There are 45g of carbs and 206 calories in a cup of rice vs. 5g carbs and 27 calories in a cup of cauliflower.

Also, there have been several dozen studies linking cauliflower-containing diets to cancer prevention, particularly with respect to bladder, breast, colon, prostate, and ovarian cancer. Cauliflower provides detoxifying support, has excellent antioxidant and anti-inflammatory benefits and is good for cardiovascular and digestive support, so adding more cauliflower to your diet is a healthy idea. Even if you don’t particularly like cauliflower, you can barely taste it in this recipe.  Also kids will probably like it and won’t know if you don’t tell them it is cauliflower.

This is a very easy recipe that you can alter to your own taste. Take a head of cauliflower (currently on sale 2 for $4 at MarketBasket), and run it through a food processor (or chop by hand, which is easy) until it is the size of rice grains.

Saute diced onion and garlic (or green onion if you prefer) in sesame oil and then add in the cauliflower and cook until the consistency of cooked rice (don’t overcook).  The quantity of onion and garlic/green onion is up to your taste.  I personally don’t think there is such a thing as too much of either.

Beat up two eggs and add into the mix until cooked (or you can scramble the eggs separately and add in).

Add in soy sauce and other seasoning to taste (I added pepper, dill and some Chia seed to mine).  If you are vegetarian, you can skip the eggs, and it still tastes great.  If you are a hardcore carnivore, like Joey, you can add in crumbled cooked bacon or diced pork.  I added black beans and corn to mine.

To your health!
E.J. Lefavour