I’m Asian and I love my rice. Rice consumption is embedded in my DNA like it’s a natural occuring thing there is. It’s like how Italians can’t live without their pasta or how Europeans can’t bear life without beer or bread. Sorry if you’re a non-pasta eating Italian or a European that don’t want to do anything with bread or beer!

Thing is, I’ve learned recently that rice or any form of grain aren’t necessarily good or healthy. But of course I still eat them because I live with my rice eating family but lesser and lesser now since I found and came to love the substitute: Cauliflower Rice. Well it isn’t really “rice” per se, it, however looks like rice in appearance and it’s more filling than rice so it’s good.

Ingredients:

• Cauliflower
• garlic
• salt and pepper
• olive oil

Procedure:

1. Wash and grate the cauliflower.

2. Mince garlic. I don’t care how much garlic you use. Totally up to you because if it’s totally up to me, I’d use lots. I love garlic so much. If you ask me a list of my favorite things, garlic would be there.

3. Heat oil in pan and saute garlic. Please don’t burn these little darlings as they’ll become bitter.

4. Add the grated cauliflower and mix well.

5. Flavor with salt and pepper and cook for 4-5 minutes, depending on the amount of grated cauliflower you have.

That’s it, your substitute to rice that’s easy and yummy. Did you know? 1 cup of cauliflower only contains 7.2 grams of carbohydrates* as opposed to 43.7 grams of carbs in 1 cup of rice. Wowzers. Those carb overindulgence that create insulin spikes, promote diabetes and contribute to obesity.  

*Nutritional information taken from Fit Day.

I won’t impose a low carb diet to anyone but it works for me (less bloating and weight gain) so sharing the recipe. This cauliflower rice can be stored in fridge for 3 days. Remember this simple recipe as this will be used in next week’s really yummy feature!!

Credit goes to Jamie Van Eaton – inventor of all things cauli-rice!