A couple of days in the week, I try to make all three meals grain-free. It sure is a challenge, given our copious rice consumption origins. How do you eat something that’s filling, healthy, tasty and without leaving you with the craving to chow down some carbs right after?
Here’s a recipe that has received the Seal of Approval at my house. You can find organic cauliflower ‘rice’ at Costco, or Whole Foods (check local markets too). If you own a Vitamix or a food processor, I am sure it is easy to make the ‘rice’ yourself. Next time, I will stop being lazy and pulse up some organic cauliflower to make my own ‘rice’, and report back.
Various components in cruciferous vegetables like Cauliflower and Broccoli have been linked to lower cancer by reducing oxidative stress. They are low-calorie, and rich in folate, vitamins C, E, and K, and fiber. Eat up those veggies!
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- 1 Tablespoon Sesame Oil Organic, Cold Pressed
- 1/2 Cup Onion Chopped
- 1/2 Teaspoon Garlic Fresh, Minced
- 1/2 Teaspoon Ginger Fresh, Grated
- 1 Medium Green Chili Pepper Chopped; Add more for spice
- 1/2 Cup Broccoli Florets, Chopped to 1 inch
- 1/4 Cup Edamame Substitute with Peas if you wish to avoid Soy
- 1 Cup Cauliflower 'Rice' (Pulsed Cauliflower that resembles Rice)
- 1/4 Teaspoon Turmeric Powder
- 1/8 Teaspoon Black Pepper Freshly Ground
- 1/4 Teaspoon Himalayan Pink Salt Or To Taste
- 1 Tablespoon Coconut aminos Substitute with Soy or Tamari
- 1/2 Teaspoon Sesame Seeds Black or White, Roasted
- 2 Tablespoon Cashew nuts Roasted (use Sunflower or Pumpkin Seeds for Nut Allergies)
- Dry roast sesame seeds in a pan and set aside. Heat oil in the same pan, sauté garlic, ginger, and green chili pepper. Add onions and sauté until translucent.
- Add broccoli florets, edamame, turmeric powder, ground pepper and salt and sauté for 2-3 minutes, until the broccoli turns dark green.
- Add cauliflower ‘rice’, coconut aminos or tamari sauce and sauté on medium flame for 3-4 minutes
- Sprinkle cashew nuts and sesame seeds and serve hot