White rice is fine, but replacing it with cauliflower rice is far more interesting and tasty. As a bonus, by replacing rice, you won’t be consuming arsenic.
Cauliflower is a cruciferous vegetable — so while it doesn’t quite boast the chlorophyll levels of kale, they’re in the same family. #SpoonHealth
Whether a side dish or a rice-replacement in an entrée, you’re going to fall in love with this low carb, paleo-friendly vegetable that’s chocked full of stuff that’s good for you.
Cauliflower Rice
Ingredients
Instructions
Wash and pat dry your head of cauliflower. Remove any brown or green surface spots with a knife.
Break head of cauliflower into florets. Make your rice by running florets along the large holes of a box grater.
Transfer the portion of cauliflower rice you wish to eat into a frying pan, cook over medium heat until the rice becomes slightly aromatic and soft. If you wish to season the “rice,†do so now.
#SpoonTip: If you cook the cauliflower one serving at a time, the raw “rice†will keep in an airtight container refrigerated for 1 week.