Are you trying to go grain free or Paleo, but miss eating rice?
I completely know how you feel. As an Asian-American, rice was basically one of the four basic food groups in my diet growing up. At least 1-2 meals a day included a small bowl of white rice. And boy, did I love my rice. I’d eat it for everything from curry to chili to fried chicken to hamburger steak (Salisbury steak).
When my family first transitioned to a gluten free diet, I still ate rice a few days a week. But when I cut back on the grains, I was struggling to find a way to enjoy my rice without the grain and carbs.
Then I found out about cauliflower rice. I searched on YouTube for tutorials on how to make cauliflower rice and found this one from Big Red Kitchen. It’s so simple to make, and I’ve adapted the tutorial with my own twist that I think you’ll really enjoy.
Where to Get Kitchen Pantry Essentials
I get my other kitchen pantry supplies like sea salt, black pepper, spices, coconut oil, and other essentials either on Amazon or my local health food store usually. But then I got a Thrive membership. If you don’t already have one – it’s awesome! It’s like Whole Foods meets Costco. Bob’s Red Mill baking soda, for instance, is about $3 at my local health food store and $6 on Amazon. But it’s only $2.03 (YES!) on Thrive Market. Great deal right? And the raw honey?! Don’t even get me started how much that costs at the health food store. But on Thrive Market it’s just $5.45 for a 10.5 oz jar of raw honey.
Sign up for a Thrive Market membership and get 2 months free and 10% off your first order.
Serve in place of rice in your favorite dishes. Cauliflower rice is especially delicious with Asian stir fry dishes, curries and other Asian recipes - especially my Gluten Free Garlic Lemon Shrimp.
- 1 large head of organic cauliflower (about 4 cups)
- Filtered water
- 2 tbsp lard or grass-fed ghee
- 2 tbsp homemade bone broth
- 1/2 organic onion, chopped
- 2 cloves organic garlic, finely chopped
- Celtic sea salt or Himalayan pink salt, to taste
- Organic black pepper, to taste
- Cut cauliflower into quarters or pieces small enough to fit into your blender.
- Fill blender with filtered water and pulse for about 50-10 seconds. Don’t pulse too long. Cauliflower should be small enough to look like rice. Do not blend into a puree.
- Heat a large cast iron skillet to medium heat. Add lard or ghee, onion and garlic. Saute for about 1 minute.
- Add cauliflower rice and bone broth. Cook for about 5-6 minutes or until tender.
- Season with salt and pepper.
p.s. Looking for tips to transition to a real food or healthy gluten-free lifestyle? Check out my free Real Food Guide email course and e-book.
Photo credit: Bigstockphotos.com / nata_vkusideyThis post contains affiliate links. Read my full disclosure.
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