Cauliflower rice I’ve found to be a satisfying substitute for grains. You don’t have to be strictly paleo to want to substitute grain sometimes. As you can tell by my other recipes, I’m not against whole grain in any way; I don’t believe in haphazardly removing food groups for no reason, however, it is true that many of my clients benefit greatly from either eliminating or reducing their grain intake. It just depends on the person. For example, someone who has high blood sugar or who is insulin resistant should not partake in very much grain at all. While whole grains are amazing in so many ways, they still turn into sugar in your body. For most, that sugar is compensated for by the amount of fiber in the grain but for someone who is insulin resistant, those sugars are still going to be stored in your body as fat.
Enter cauliflower rice! Cruciferous vegetables (like cauliflower, broccoli, brussels sprouts etc.) are so great for removing fake estrogens from the body and help level out your hormone levels. Plain white rice does not do that for you. Think of cauliflower rice as an easy way to add more goodness into your diet and treat your body right. This is one food trend I can get on board with, I love a grain free option that still satisfies. You can do so much with this easy recipe!
1 head cauliflower
3 green onions, finely chopped
3 TBS. Ghee
Salt and pepper
1. Chop up the head of the cauliflower in small enough pieces that will fit in the feed tube of your food processor.
2. Using the grater blade, grate up all the cauliflower.
3. In a large skillet, melt 1 TBS. of ghee and add green onions and sauté until softened.
4. Add 1 more TBS. of ghee to the green onions and add in all the cauliflower.
5. Add salt and pepper and let simmer down until cauliflower starts to brown a bit. If needed you can add the last TBS. of ghee.
6. Cook for 4-8 minutes then remove from heat and fluff with a fork.