Easy 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.