Well here we are, in 2015. Happy New Year! Are you trying to get a hold on your eating habits this year? Perhaps you’re trying to up your protein and cut carbs. Upping protein isn’t that hard, but cutting carbs can be quite the challenge, especially in these cold months that we crave carb heavy comfort foods.
There are some tricks you can use, subbing veggies for grains, as a base for soups, curries, and stir-frys. Rice is a common grain used as the starchy base for the aforementioned meals. If you really want to cut carbs though, try making cauliflower rice to replace the grain!
This recipe is from the Nom Nom Paleo cookbook. Nom Nom Paleo is a website, and brand, dedicated to all things paleo with an Asian food slant. Michelle Tam is extremely talented; she’s great at creating delicious paleo alternatives to otherwise unhealthy dishes.
One of the simplest recipes in the book is how to make cauliflower rice. She also has this recipe on her website, with a few tweaks added. I’ll stick to the recipe in the book, for simplicity’s sake.
- 1 head cauliflower
- 2 tbsp ghee (grass fed is best!)
- 1 medium onion
- salt & pepper
Cut the head of cauliflower into similar sized pieces, and load it up into a food processor. Process until the large chunks are broken down into rice size pieces. This won’t take long, so keep an eye on it! Don’t make cauliflower paste.
Mince the onion. You can do this by hand, or you can transfer the cauliflower to a bowl and then process the onion in the food processor until minced.
Add 2 tablespoons of ghee to a large pan, and heat until melted, swirling the ghee in the pan to coat it. Add the minced onion, and cook until the onion is translucent, about 5 minutes.
Next, add the cauliflower. Stir it around so it combines with the onion, and then cover. Cook for about 7-10 minutes, stirring occasionally, until you’ve reached the consistency you desire (less time for more crunch, more time for soft rice).
Easy breezy! Tomorrow I’ll post a recipe for Coconut Milk Shrimp to top this healthy “rice” with. Stay Tuned!