Cauliflower Rice

Some may say that all vegetables have been created equally.

However, this would likely disappoint cauliflower.

I understand too much science speak can make people’s brain hurt. However, cauliflower is very special, you see it contains glucosinolates. Before I lose you with the science, stay with me. These glucosinolates within the humble cauliflower have a profound impact on the body’s detox and cleansing system.

Brussels sprouts, cabbage, kale, broccoli and broccoli also boast these properties. They are all part of the cruciferous vegetable family.

You see, there is no need for drastic detox diets and starvation cleanses to rid your body of waste.

Simply increase your consumption of cruciferous vegetables. These powerful veggies boost the body’s antioxidant support and action an anti-inflammatory response. This is excellent news for reducing the risk of certain lifestyle illnesses and diseases such as Type 2 Diabetes, heart disease and some cancers such as stomach and colon cancer.

Just be sure to always consume the stalk, there is so much goodness and fibre in this part it is a shame to waste.


Two of my favorite ways to serve cauliflower are roasted with lots of cinnamon and nutmeg or lightly steamed then topped with generous amounts of fresh dill.

My other favorite way is as cauliflower rice.

This “rice” is beautiful served as a salad with roasted beetroot, parsley, goats feta cheese and crushed nuts. It also goes perfectly with my aromatic prawns.

Cauliflower Rice with Roasted Beetroot, Parsley, Feta and Crushed Mixed Nuts

Cauliflower Rice with Roasted Beetroot, Parsley, Feta and Crushed Mixed Nuts

Serves 3:


1/2 Cauliflower, stalk included

1/2 Broccoli, stalk included

1/2 Red Onion

1 Tablespoon Macadamia Nut Oil

Optional: 2 Tablespoons Tamari

Optional: Sprinkle dried herbs or ground spices e.g. cinnamon, turmeric, paprika, curry, mustard.


Finely chop red onion. Set aside

Grate cauliflower into a bowl (or use a food processor) to achieve small bits. Set aside

Lightly shave/peel the tough outer edge of broccoli stalk.

Then grate broccoli into similar size as cauliflower. Set aside.

Heat pan to medium heat.

Add macadamia nut oil and onion.

Let onion become soft and opaque BUT not browned.

Once onion has softened, add cauliflower and broccoli to pan. Mix to combine then cover pan with lid.

Cook for 12-15 minutes, stirring occasionally.

Once cauliflower and broccoli have softened, remove from heat.

Add Tamari and mixed herbs. Mix to combine.






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