Oh wait........Did you say I can have rice?
Oh yes you can! Not only you can have rice but also an extra portion if you fancy it. Having been borned in a country where rice and potatoes were in almost every dish, I am telling you this is such music to my ears and such a treat to my tummy. What is the secret ingredient?
"Cauliflower" This non-starchy vegetable has always been one of my favourites as mum will actually made us frittatas that were delicious, it is a cruciferous vegetable like cabbage and broccoli, which I also love by the way. They contain vitamins, minerals, and plant nutrients, that may help neutralize damaging toxins and having high intakes of cruciferous vegetables is associated with a lower risk of some cancers. isn't this great? So far I have tried it as compliment to my home stew, as rice stir fry and added to salads. It is the best rice in disguised!
If you never tried cauliflower, I suggest you rethink and try it in a nutshell here is why:
- Cauliflower is a member of the cancer-fighting cruciferous family of vegetables
- Cauliflower is anti-inflammatory and antioxidant-rich, and may boost both your heart and brain health
- Eating cauliflower will provide your body with impressive amounts of vitamin C, vitamin k, beta-carotene, and much more while supporting healthy digestion and detoxification
Monica's cauliflower rice
1 medium or large cauliflower (I usually buy the largest or two because I make a batch of it to use in the week)
coriander or parsley leaves finely chopped
roasted sunflower seeds ( optional)
a little olive oil
a pinch of salt
Let's start by cutting the hard core and stalks from the cauliflower. Chop it into smaller pieces, place in a blender to chop until the processor make the grains the size of rice, therefore I would recommend this to be done in small batches at the time to prevent it from becoming too pasty like, unless you will prefer this consistency of course.