Cauliflower Rice Bowl
I got the craving for some cauli rice last night , so instead of white rice we got to making these yummy paleo vegetable bowls!
Cauliflower has been coming up as a powerful vegetable after riding in the shadows of the broccoli wave. (Broccoli coffee anyone?)
Both vegetables are in the cruciferous family and are touted for their strong defense against fighting cancer due to the presence of phytochemicals and sulforaphane. They also may help to regulate blood pressure, immune health amongst other benefits.
Cauliflower Rice - The Convenience
Best thing about cauli rice? It packs very little calories in a 1/4 or 1/2 cup - and is very versatile! Check out all the ways you can infuse cauli rice into your meals.
I got inspired recently by reading a recipe on carrot nasi goreng (i.e. the carrot is riced as the nasi) and I was floored!
That sounds amazingly delicious.
So I decided to make a fried rice version using cauli rice instead!
Benefits of Cauliflower
Since this is the main ingredient and highlight of this bowl - I am not going to do a run through of the other ingredients.
Same as broccoli, cauliflower contains sulforaphane, which may reduce the induction of tumors by killing cancer cells. It also contains a good amount of Vitamin C! (Considering how we always equate orange and yellow foods with vitamin C, this might be a surprise to you).
As a fan of detoxification and all about enhancing our detox organs, the glucosinates in Cauliflower helps the detoxification biological processes in the body such as turning on the detox enzymes.
It also contains fiber and packed with a multitude of antioxidants that fight against free radical oxygen species (ROS). Need I say more?
A medley of rainbow carrots, chopped into small pieces
1 Sliced White onion
half an organic green pepper, chopped into small pieces
1/4 Broccoli and stems, chopped into small pieces
Half a packet of cauliflower rice (about 2 cups worth)
Dash of paprika
1 tbsp coconut oil
1 tbsp sesame seed oil
1 tbsp fish sauce
2 Tbsp soy sauce
Knob of unsalted butter
1 tbsp sambal olek
A small knob of lions mane *
Heat coconut oil in a large wok, and add the garlic and onions.
Tip the carrots in and saute for 2 minutes.
Add the broccoli and green pepper and fry everything for a good 5 minutes.
Start adding in the sesame seed oil, fish sauce and soy sauce.
Make a well in the middle of the wok and add in the cauli rice.
Pour in the sambal olek and start to stir to coat the rice and the other ingredients.
Separately, cook an egg to your preference (I prefer mine a sunny side) and set aside.
Saute the lions mane pieces in the buttery egg pan.
Hungry yet? What is even better - the leftovers I used it to make tacos for lunch (made from nopal). These tortillas we got from the farmers market and they’re incredibly stretchy and delicious! Every time it gets heated up, it reminds me of nachos.In addition, they do not break unlike normal wheat tortillas.
Anyway, I got them dressed on top with some avocado dressing from Primal Kitchen and voila!