This Spanish Cauliflower Rice is a delicious low-carb side dish that you can enjoy without guilt! Naturally Gluten Free and Keto Friendly.
For years it has seemed like a sick twist of fate that I adore carbs, but my body does better when I limit them.
Not only do I have more energy, but I find that the more I focus on vegetables, proteins and healthy fats the easier it is for me to lose weight.
I’ve known this for years, and I just ignored the fact because it made me sad.
No pasta?! Whaaaa…..
Then I turned 45, and I realized that my “weight creep” had gotten out of hand. I had to do something.
I tried going (back) vegan on three occasions last year. It is an easy diet for me to maintain because I love the food.
I felt terrible.
My digestion was a disaster. I was constantly hangry, and my B12 and Iron anemia quickly resurfaced.
Oh, and I ended up gaining weight. (Who the heck does that on a vegan diet?!)
Obviously, this is frustrating because I have so many friends who do beautifully on a vegan diet. Chalk one up to bio-individuality I suppose.
In January, I refocused my diet to a lower carb, moderate protein and high in healthy fats and I feel great! I’ve lost almost 20 pounds without feeling deprived. My blood sure is stable, and I never get that “If I don’t eat in the next five minutes I am going to kill someone feeling.”
I thought I couldn’t live without things like rice, but it turns out there is an easy substitution. This Spanish Cauliflower Rice is just as delicious as settling down to a big bowl of rice.
Cauliflower has quickly become a rock star in my kitchen, and I couldn’t be happier with my new leading man.
I use Cauliflower Rice all the time – from side dishes, to stir-fries and bowls ! I make my own “rice”, but I’ve heard that many stores now carry it in the freezer section. I’ve been meaning to look for those times when I am short on time.
Have you ever tried Cauli-Rice?
- 16 ounces cauliflower
- 1 tablespoon olive oil
- 1/3 cup tomato sauce
- 1/4 cup chicken or vegetable broth
- 1 teaspoon minced garlic
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lime juice
- 1/4 cup cilantro, chopped
- Cut cauliflower into florets. Place in a food processor and process until “riced”.
- Heat olive oil over medium heat in a large skillet. Add cauliflower and cook for five minutes.
- Stir in tomato sauce, broth, garlic, onion powder, cumin, sea salt and black pepper. Cover and cook for 5 to 10 more minutes, until tender.