If you haven’t guessed by now, I’m slightly obsessed with cilantro.
And I honestly think it’s because of this rice. Well not this exact one, but a similar one my mom makes where the inspiration for this version came from. I used to request her brown rice with ginger, carrot, and cilantro on my birthday along with her delicious chicken piccata. Now that is a freaking awesome meal…yum.
I love brown rice too, but I thought I’d test it out with cauliflower for some added veggie goodness and it turned out great! If you’ve never done cauliflower rice, you simply place the florets in your food processor and grind until they become little pieces the size of a grain of rice. And if you don’t have a food processor, you can use the finer edge of your cheese grater!
Like most (all!) vegetables, cauliflower is so good for you! It can protect you from cancers such as stomach, rectum, prostate, colon, and bladder, and helps your body detox naturally by neutralizing carcinogens. It’s also full of nutrients like calcium, iron and magnesium, several vitamins, and essential phytochemicals.
Let’s get our cauliflower on, shall we? This rice would go great on the side of an Indian Spiced Veggie Burger, or Swiss Chard and Sweet Potato Quiche, if you ask me 😉
If you try this out, let me know what you think by leaving a comment below! Thanks for reading!
| Ginger Carrot and Cilantro Cauliflower Rice | Print |
- ½ a head of cauliflower florets
- 2 large carrots
- 1 tablespoon coconut oil
- 2 cloves of garlic, minced
- 2 tablespoons of minced ginger
- ½ teaspoon of salt
- ⅓ cup finely chopped cilantro
- Place cauliflower florets in a food processor* and process until it's broken down into pieces the size of a grain of rice. Empty into a medium sized bowl and set aside.
- Repeat the same procedure with the carrots by cutting them in to one-inch chunks and then grinding them in the food processor as well. Add to the cauliflower and set aside.
- Heat coconut oil over medium heat in a large frying pan.
- Add the garlic and ginger and saute for 1 minute, stirring so it doesn't burn.
- Add the cauliflower and carrot mixture and the salt, and cook for 10 minutes, stirring regularly until the cauliflower has softened a bit.
- Remove from heat, add the cilantro, and stir to combine.
- Season to taste with salt and pepper, (I add another pinch or two of salt) then serve warm.
- Use this in place of any recipe or meal where you'd serve rice. Goes great under grilled tofu, tempeh, chicken or salmon.
