Eat Yourself Healthy – Immune Boosting Meal Plan
December 14, 2017
Ask A Nutritionist – Decrease Sugar Intake – Jan Feb
February 6, 2018
Garlic & Lemon Cauliflower Rice
A lower carb, gluten free option.
Ingredients
- 1/2 head of cauliflower with core/stem removed and washed
- 2 handfuls of de-stemmed kale
- 2 tbsp olive oil or olive oil
- 1/2 tsp sea salt
- 1/2 tsp chili flakes
- 3 cloves fresh garlic optional
- 1 tsp fresh lemon juice
Instructions
-
Place washed and chopped cauliflower in food processor. (if you don’t have a food processor, you can use a mini blender or get chopping). Pulse for 5-10s until everything is the size/texture of couscous.
-
Remove cauliflower from the food processor and add de-stemmed kale to food processor and pulse for 5-10s until the kale is full processed.
-
In a bowl stir in the cauliflower and kale together along with the olive oil, lemon juice and seasonings.
-
Oven Cooking – for a roasted taste, spread thinly on a baking sheet and back at 425 F for 20-25minutes. Stirring part way through.
-
Stove top Cooking– if you are in a rush put the cauliflower mixture in non stick skillet or frying pan and cook over medium-high heat for about 15 minutes stirring frequently.
Recipe Notes
Alternate versions (you can get as creative as you want)
Cilantro & Lime Cauliflower Rice
-Sub out the garlic and lemon, and add: 1 cup finely chopped cilantro and juice of 1-2 limes
Mexican Fried Cauliflower Rice
-Sub out the kale (or keep it if you want)
1 jalapeno, finely chopped
1 tsp ground cumin
1/2 tsp paprika
1/2 tsp cayenne
2 tbsp chopped cilantro
1/2 spanish onion finely chopped
4-5 cherry tomatoes sliced
