Archive for April, 2010

Like many of us, I grew up eating grains and it has only been in the past few years since becoming primal have I come to understand how truly bad grains are for us.  Not only are they a poor source of vitamins and minerals they also have a high glycemic load which contributes to a host of other issues.

As I’m all about looking for substitutions, a rice substitute that I have come to love is cauliflower as it has a mild flavor and when chopped finely in your food processor, it takes on the consistency of rice.  Creating a pilaf by cooking the cauliflower “rice” in a mixture of veggies and chicken stock will create a wonderful side dish that will leave even your grain loving parents asking for seconds. 


  • 1 head cauliflower, broken into small florets
  • 1 tbsp olive oil
  • 1 carrot, peeled and diced
  • 1/2 red pepper, diced
  • 1 celery stalk, diced
  • 1/4 diced onion
  • 3 garlic cloves, finely chopped
  • 1 cup chicken stock, you may require more depending on how much cauliflower you have


  1. Place 1/3 of the cauliflower in food processor and process until it is a rice like consistency.  Remove and set aside. 
  2. Repeat step with remaining cauliflower until all has been processed into a rice like consistency. 
  3. Heat olive oil in large saucepan over medium heat
  4. Add onion, garlic, carrot, celery and red pepper and saute until softened ~ 5 minutes
  5. Add chicken stock and bring to boil, turn down and simmer for 2 minutes
  6. Add cauliflower “rice” to stock mixture and stir to combine
  7. Simmer over medium-low heat until cauliflower is tender.   Fluff with fork and serve.

Note:  Most of the liquid should evaporate during cooking however, if you find that you have excess liquid, use a sieve to drain the cauliflower.  Return to saucepan, fluff with fork and serve.


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