I’m very excited to provide my readers with this recipe for cauli-rice. It’s high in flavor and extremely delicious. But before I get to the recipe, let’s quickly talk about the benefits of going grain-free.
In my opinion, one of the best things people can do for their health is to go grain-free. New research tells us that many, many people benefit healthwise when they follow a grain-free diet. If you’re not sure why, I highly recommend reading the book Wheat Belly by Dr. William Davis.
“Over 80% of the people I meet today are pre-diabetic or diabetic. In an effort to reduce blood sugar, I asked patients to remove all wheat products from their diet based on the simple fact that, with few exceptions, foods made of wheat flour raise blood sugar higher than nearly all other foods. Yes, that’s true for even whole grains. More than table sugar, more than a Snickers bar. Organic, multigrain, sprouted–it makes no difference. People returned several months later and did indeed show lower blood sugar, often sufficient for pre-diabetics to be non-prediabetics. But it was the other results they described that took me by surprise: weight loss of 25 to 30 lbs over several months, marked improvement or total relief from arthritis, improvement in asthma sufficient to chuck 2 or 3 inhalers, complete relief from acid reflux and irritable bowel syndrome symptoms, disappearance of leg swelling and numbness. Most reported increased mental clarity, deeper sleep, and more stable moods and emotions.” Dr. William Davis
I think you will agree that every person needs to pay attention to the results that Dr. Davis observed from patients who decided to to grain-free.
Unfortunately, there are just some foods that we seem to miss more than others and for many, that food is rice. And there are many, many foods that are just better with rice. Made from healthy and delicious cauliflower, I think you will agree that the recipe below for cauli-rice is a great-tasting, satisfying and healthy substitute for those recipes requiring rice.
Below is one of the best recipes for cauli-rice (by Jessica Espinoza of Delicious Obsessions) that I have found — one that I believe will become a fav in your healthy recipe box.
Always use organic ingredients when available.
- 1 head of cauliflower
- 1/2 cup chopped cilantro
- 1/2 cup chopped parsley
- 5-10 cloves of garlic (the more the better, IMO)
- 1 lime
- Himalayan salt and fresh ground pepper to taste
- coconut oil for sautéing
- Finely dice the garlic cloves and herbs.
- Wash the head of cauliflower in purified water, remove the stem/core, and break into smaller chunks.
- Using a food processor or a box grater, shred the cauliflower. I use the small shredder disk on my food processor. It ends up roughly the size of rice.
- Heat a couple tablespoons of coconut oil in a large sauté pan over medium heat.
- When the oil is hot, add the garlic and sauté until very lightly browned. Add the riced cauliflower.
- Stir the riced cauliflower around until coated with some of the oil and place the lid on the pan. You may find that you need to add a tad bit more oil.
- Cook for 5-7 minutes and then stir in the fresh herbs.
- Replace lid and cook for a few more minutes and then remove from heat.
- Add a dash of Himalayan salt and pepper to taste. Toss with the fresh lime juice right before serving.
- Stores well in the fridge for a few days. I have not tried freezing it yet, but I have heard it does well.
Recipe and picture reprinted with permission via Delicious Obsessions