Jessica’s cauliflower rice recipe
If you’re from the South like I am (New Orleans born and raised) then you know rice is staple in just about every tasty meal you can think of. Jambalaya. Crawfish etoufee. Red beans and rice. Dirty rice.
And now that we’re all drooling, I’ll stop. You get the point.
So as I put one foot in front of the other on this journey and decided to follow somewhat of a lower carb lifestyle (I haven’t eliminated them completely, but I definitely don’t eat many carbs in the evening) I knew I had come up with some alternatives to rice.
I started reading about cauliflower rice. All you have to do is get a full head of cauliflower and grade it up against a large cheese grater (or you can use a food processor if you have one).
I put the shaved cauliflower in a pan with about a tablespoon of olive oil or coconut oil medium heat. I usually mix in spinach (fresh, frozen or canned with low sodium), purple onions, bell pepper and low sodium turkey sausage. Stir it around for about 15 or 20 minutes and there you go!
It usually makes enough servings for me to eat for dinner and bring for lunch the next day. The recipe is naturally low in carbs and calories. I also sprinkle on some of my favorite salt free seasonings, curry powder and cayenne pepper (it helps boost metabolism).