Image result for cauliflower riceEasy and less carb-loaded than standard rice, cauliflower rice is the latest go-to for anyone who fancies a healthy accompaniment to a stew or curry. Cruciferous veggies are loaded with nutrients including fibre, vitamins C, K and B6 and potassium. Not convinced? Cauliflower has 25 calories per cup vs. 218 for a cup of cooked brown rice!


  • 1 head of cauliflower
  • 1 tablespoon of coconut oil
  • Sea salt and black pepper to taste
  • 1/4 cup fresh coriander, finely chopped


Remove the outer leaves and stem from the cauliflower and chop it into large chunks. Shred the cauliflower using a box grater or food processor.

In a large skillet over medium heat melt the coconut oil, place the shredded cauliflower into the skillet. Add sea salt and black pepper to taste. Saute until the cauliflower begins to become translucent, stirring gently to ensure it cooks through.

Place the cooked cauliflower into a serving bowl and toss with the chopped coriander before serving.

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Lisa is an Anglo-Italian writer, editor and New Media entrepreneur who founded the global business network and publishing company, ( in 2004. Previously she worked as a development writer for the Bay of Bengal Project, a UN Food & Agriculture Organisation (FAO) project based in Chennai, India. After moving to the Middle East in 2001, Lisa was editor of several consumer magazines in the region such as Aquarius, Jumeirah Beach Magazine and Property World Middle East. She was the editor-in-chief of NewYou, the region’s premier monthly publication dedicated to Integrative Health, Medical Aesthetics, Holistic Healing and optimal longevity and is now heading a portal dedicated to similar topics. Lisa has spent over 20 years living in emerging economies and has published over 30 books within the ‘Best of...’ annual series of publications across five continents.