I’ve always been a lover of brown rice, but have been on a grain-free diet for the past four weeks. In order to not go insane, because I really liked grains, I’ve been on the lookout for grain-less alternatives to my favourite dishes/recipes.

What I’ve discovered on my grain-free journey so far is: 1) it’s not as bad as I thought and 2) vegetables and nuts/seeds can do a pretty darn good job to replace the grains you thought you’d die without.

This brings me to the CAULIFLOWER, and it’s wonderful ability to serve as a starch imposter.

Without further adieu, here is my recipe. Give it a try!

Cauliflower "Rice" Recipe

Ingredients

• 1 organic cauliflower
• 1/2 organic onion
• 1 organic garlic clove
• 1 Tbsp (approx.) grassfed butter, ghee, or coconut oil
• Himalayan or Celtic sea salt & freshly ground pepper to taste

Instructions

1. Roughly chop up one raw cauliflower (for the purposes of putting it into a food processor). Discard the tough stem part.
2. Put 1/2 your chopped cauliflower into a food processor. Do not overfill it. Pulse it until it's finely chopped; think rice-size. Keep checking to see where you're at-- DO NOT OVER CHOP or it will be puréed and not ricey!
3. Repeat step 2 with the second 1/2 of your cauliflower.
4. Dice your onion and garlic. In a large frying pan, lightly sauté your diced onion and a diced garlic in organic butter or coconut oil until just softened.
5. Add your "riced" cauliflower. Sauté on medium heat for 6-8 min, or until it has the consistency of rice. Be sure not to overcook it.
6. Season with pepper and Himalayan or Celtic sea salt to taste.
7. Enjoy!

Recipe Notes