I always thought that brown rice was healthier than white rice, but I was wrong. They both have the same 45 grams of carbohydrates and contain over 200 calories per cup. So I got really excited when I saw this recipe for cauliflower “rice” in Against All Grains by Danielle Walker, Victory Belt Publishing, 2014. Not only is cauliflower an excellent source of vitamins C and K and has antioxidant benefits, but it has less than 5.1 grams of carbohydrates and less than 29 calories per cup.
This dish makes a great accompaniment to beef, chicken or fish. It also a wonderful side dish for vegetarians! You can really taste the coconut flavor along with the cilantro. The honey adds a mild sweetness and the lime juice adds a slight tang! What is great about this dish is that you eat a lot of it without getting all the calories and carbs that you would get from rice!
- 1 small head cauliflower, cut into florets
- 2 teaspoons organic coconut oil
- 1 tablespoons fresh lime juice
- 1 teaspoon organic honey
- ¼ cup chopped fresh cilantro
- ¼ cup coconut milk
- Sea salt
- Using a food processor or a grater, “rice” the cauliflower. (I chopped up the larger pieces that wasn’t grated).
- In a large nonstick frying pan, melt the coconut oil over low-medium heat. Sauté the cauliflower for 5 minutes.
- Add the remaining ingredients. Add salt to taste. Cook cauliflower for about 10 minutes, until tender and liquid is absorbed. 6 to 8 servings.