This recipe is a fantastic lighter alternative option to rice. It tastes amazing & is very quick & easy to make.
- 3 cups of cauliflower
- 2 tablespoons of olive oil
- ¼ of a teaspoon of sea salt
- Pinch of black pepper to taste
Wash & chop the cauliflower florets & remove the stalks.
Process the cauliflower until the mixture has a “rice” looking consistency.
Transfer to a bowl & add the olive oil, sea salt, black pepper, & combine well.
This dish must be stored in an air sealed container in the fridge & is best eaten with 3 days.
This dish compliments curries, salads, & soups by adding additional flavour & fiber.
Cauliflower belongs to the cruciferous vegetable family, which I have mentioned before. They contain glucosinolates which when broken down are well known for their anti-cancer effects, & helping to support the removal of excess estrogens from the body. They also benefit from anti-bacterial, anti-inflammatory, anti-viral properties while even protecting cells from DNA damage.
This dish is also an excellent source of vitamin C, K, & B vitamins.
This dish can be prepared within just minutes and you are getting the full raw benefits of the vegetable without losing any of the vitamins & minerals from the cooking process.