I recently did a little experiment in macros, otherwise known as the 21 Day Fix Extreme. Eating a cycle of low carb or no carb days left me with the need to get creative at dinner time (because of course I reserved my single serving of carbs for my beloved OATMEAL!) I personally find one of the best ways to keep yourself on a healthy and clean eating plan is to always incorporate variety and keep yourself interested. Eating chicken and broccoli every night (no shade on that, it’s a great way to meet your goals) could lead to boredom which could eventually lead to unhealthy choices. Variety is the spice of life!

Cauliflower is a peculiar vegetable. I have always enjoyed it, but I’ve always heard to ‘eat the rainbow’ and I’ve never seen white on the rainbow. Does this mean cauliflower doesn’t have many nutrients? Nope! It is a cruciferous vegetable that is an excellent source of vitamin C, vitamin K, folate, and vitamin B6. Also a great source of my good friend, fiber, which makes this one of the best carb replacements! Fiber often comes from whole grain foods, so when limiting those in your diet, it is important to make sure you get enough fiber. Believe it or not, cauliflower has been linked to many cancer prevention diets, which have benefits for everyone, including support for the body’s detox system, antioxidant system and inflammatory/anti-inflammatory system. Not to mention it is delicious, especially prepared as I’m going to show you!

So, I’m a bit late to the party, but let’s talk about cauliflower rice! Transforming cauliflower into “rice” is so super simple and the result is delicious. Here is my method:

You’ll need-

1 head of fresh cauliflower, trimmed into florets

Food processor {or} food mill {or} blender {or} mad chopping skills

Seasonings of your choice (see notes after method for suggestions!)

STEP ONE:

Trim one head of fresh cauliflower into florets. They don’t have to be super small, but small enough so that your food processor can handle them.

STEP TWO:

Process florets in food processor. As mentioned above, you can also use a food mill or blender, or if you’re desperate to try this and don’t have any of the mentioned appliances, I suppose you could go crazy and chop it up by hand, but you’re probably going to need to eat some actual carbs to have enough energy to do that. So, food processor is HIGHLY recommended. I have the Ninja system and it processes a whole head in about three pulses. I usually process one head of cauliflower in two batches. Pulse until the florets are small, rice like bits.

STEP THREE:

There are a few methods to cook the “rice”:

• Roast in oven: Heat oven to 425. Place cauliflower in baking dish greased with coconut oil and season as you’d like. Roast for about 20 minutes or until the cauliflower is browned and tender, stirring half way. I prefer this method because it lends to a toasty flavor and you don’t have to babysit it at all. Go take a post workout shower and return to the lovely scent of roasting cauliflower. Or maybe your dog farted, it might be hard to tell which.
• Saute: Heat a large skillet or sauté pan over medium high heat. Grease with coconut oil and add cauliflower. Season as you’d like. Stir for 15-20 minutes or until the cauliflower is browned and tender.

STEP FOUR:

Chow! Pair with your favorite PROTEIN and VEGETABLE and have yourself an awesome meal!

Seasoning suggestions:

A few of my favorites thus far:

• Indian: Cumin and/or curry powder
• Mexican: Fresh cilantro and lime juice
• Italian: Fresh parsley and garlic
• Jazz this up with ANY fresh herb, and salt & pepper and you won’t be sad. Get creative!

Do you have any sneaky ways to prepare meals that keep you interested? Please share, I’d love to try them! Thanks for stopping by, cheers!