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Cauliflower is the New Rice

Posted on January 5, 2020 at 5:05 PM

The nutritional benefits of cauliflower far outweighs that of rice.  This live plant contains more vitamins, minerals and electrolytes than rice ever could.  Plus it doesn't have to be soaked and sprouted for hours like rice and other grains. (If you didn't know about soaking grains - checkout this article https://thenourishinghome.com/2012/03/how-to-soak-grains-for-optimal-nutrition/ ). 

Think of this recipe as a starting point.  You can easily add grated carrots, broccoli, celery, onion, or whatever else you fancy.   You can also grate cauliflower into roasts and stews to cook in the juices and add some yummy vegetables.  

You can either use a box grater with the medium-size holes traditionally used for cheese, or a food processor with the grater blade to shred it into small pieces. you can also choose to press any excess moisture from the rice by transferring the cauliflower rice to an absorbent dish towel and press to remove any remaining water. This ensures no excess moisture remains, which can make your dish soggy.

 

Once you have your cauliflower rice, it’s easy to cook! Simply sauté with bone broth in a large skillet over medium heat in 1 Tbsp coconut oil, grassfed butter or ghee, or animal fat of choice.

Cook for a total of 5-8 minutes, stirring occasionally, then season as desired (such as with soy sauce or salt and pepper).

 


 

Makes about 8 servings

 

10 minute prep time


1 large head cauliflower

1/3 cup of bone broth for every 3 cups of caulflower

1 tsp salt, coconut aminos, tamari or soy sauce 

1 Tbsp coconut oil, butterm ghee or animal fat. 


Get the broth boiling and then add in cauliflower.  Boil for about 5 minutes stirring every minutes or so.  Toward the end mix in fat and salt (soy, tamari, etc..) and cook for another minute or so.  

Since moisture content in plants varies, you may have to add a little more broth or water.  If it's looking watery after the 5 minute mark then keep the lid off and stir rapidly to evaporate excess moisture.  

Cooked cauliflower rice keeps for approximately 4 days in a sealed container in the fridge.

Experiment and Enjoy! 

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