Fancy a gluten-free, low-carb version of your favorite meal?
Look no further.
If you’re following a low-carb diet and missing rice, we have just the solution for you: rice made from cauliflower. That’s right – a low-carb, grain-free side that uses champion ingredient cauliflower in place of the starchy, high-carb rice.
How is this possible? All it takes is ten minutes, a head of cauliflower, and the S blade of your food processor to turn this cruciferous vegetable into “rice.” If you don’t have a food processor, simply grate the cauliflower head on a box grater.
Cauliflower is rich in health-promoting phytochemicals, has a high level of anti-inflammatory compounds, and can ward off cancer, heart disease, brain disease, and even weight gain. There isn’t much cauliflower can’t do.
Cauliflower, along with broccoli, cabbage, kale, and brussel sprouts, is a member of the cruciferous vegetable family. Cruciferous vegetables are an excellent source of natural antioxidants, due to their high levels of various phytochemicals, and are good suppliers of essential vitamins, carotenoids, fiber, soluble sugars, minerals, and phenolic compounds. One cup of cauliflower contains: