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Cauliflower Rice

Rice lovers, I know what you're thinking, this is not rice. OK then, cauliflower salad? This dish has been popular around my network for a while now, especially among the grain-free eaters. I knew that I would eventually experiment with reducing the amount of grains in my diet so I added this idea to my queue. I was wondering what it's texture was, if it could be a satisfying side dish to my protein and if it could actually replace my choice of rice. Eventually my sign came and I was left with a very uncomfortable feeling in my stomach after the last time I ate rice, so I decided to give it a try. To tell you the truth, it worked, it's delicious and it is Paleo/AIP/Vegan/Gluten-free - meaning could be a good option for most of you.

And guess what? Despite its white color, which is usually an indication for foods that are processed and less healthy, cauliflower is a very versatile and vitamin-rich vegetable. It is a great source of vitamin C and folate and a good source of fiber and vitamin K. It is also rich in phytochemicals and antioxidants, two naturally occurring compounds thought to play a role in chronic disease prevention.

There are different methods to make this rice. You can boil the cauliflower, fry it or roast it in the oven. My first try was the frying method and I didn't feel like I needed to try the others. Studies show that since frying takes such a short time, it might actually be the most effective way to retain the vitamins that break down from the heat or are lost when draining the water from boiling it. It is also said that frying it helps make the fat-soluble vitamins absorb better.

This his is how it looks like, recipe is below and you can scroll down to read it in Hebrew:

Cauliflower Rice

Ingredients: 1 large cauliflower head, cut into small florets and washed 3 tablespoons of cooking fat, your choice: olive oil / coconut oil / butter / ghee 1 medium onion, finely chopped Salt and pepper for taste Optional for serving: Additional salt / Chopped parsley / Lemon / Tahini sauce

Instructions: Trim the cauliflower florets removing as much stem as possible and put them into a food processor. Pulse until the mixture resembles couscous. Remove to a bowl set with paper towel, cover with another paper towel and squeeze to soak up any leftover water. Setup a large cooking pan over a medium heated stove and add the cooking fat. Add the onions and stir frequently until they are golden, about 8 minutes. Add the cauliflower and stir to combine. Add 1 teaspoon of salt, some pepper and continue to cook, stirring frequently until the cauliflower has softened, 3-5 minutes. Remove from the heat to a serving bowl, let it slightly cool down and garnish with additional salt and your choice of lemon / parsley / tahini. Can be served both warm or as a cold salad. Store up to 3 days in an air tight box in the fridge.

Hope you enjoy! Let me know your thoughts and if you have any questions or concerns, feel free to leave a comment. XO

אורז כרובית


1 ראש כרובית גדולה, חתוך לפלחים קטנים ושטופים

3 כפות שומן לבישול, לפי בחירתכם: שמן זית / שמן קוקוס / חמאה / חמאת גי

מלח ופלפל לתיבול

אופציות להגשה: פטרוזיליה קצוצה / לימון / טחינה

הוראות הכנה: חתכו את פלחי הכרובית כך שתשאירו כמה שפחות מהגבעול והכניסו לתוך מעבד מזון. עיבדו את הכרובית בפולסים עד שהמרקם נהיה דומה לקוסקוס. העבירו לקערה מרופדת בנייר סופג, הניחו מעל עוד נייר סופג ותלחצו על מנת לספוג רטיבות אם קיימת. חממו את השומן לבישול במחבת גדולה על אש בינונית. הוסיפו את הבצל וערבבו לסרוגין עד הזהבה, כ-8 דקות. הוסיפו את הכרובית וערבבו לאחד ביניהם. הוסיפו כפית מלח, מעט פלפל והמשיכו לערבב עד שהכרובית מתרככת, כ-3-5 דקות. הסירו מן האש והעבירו את הכרובית לצלחת הגשה. תנו לה להתקרר מעט, תתבלו במלח נוסף, פטרוזיליה קצוצה, לימון או טחינה לבחירתכם. ניתן להגיש חם או כסלט קר. שמרו במקרר בקופסה סגורה עד 3 ימים.

מקווה שתאהבו! אשמח לשמוע את דעתכם ואם עולות לכם שאלות או תהיות, אתם מוזמנים להשאיר תגובה. XO

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