Who needs rice when you have cauliflower?

 

 

Cauliflower is a versatile vegetable: raw, cooked, mashed, roasted, or riced. Using riced cauliflower allows you to recreate many rice dishes easily while maintaining a grain-free, low-carb eating style.

Use riced cauliflower as a substitute for all forms of rice without sacrificing taste or texture. While you can rice the cauliflower yourself in a food chopper or food processor, food retailers such as Trader Joe’s are now selling pre-riced bags for convenience. Our replacement for mashed potatoes is mashed cauliflower, a delicious substitute that tastes every bit as good without the excessive carbohydrate load of potatoes.

Cauliflower is a healthy choice. Consumption of cruciferous vegetables, such as Brussels sprouts, cabbage, broccoli, kale, and cauliflower, helps detoxify the body. They contain a class of natural compounds called glucosinolates that amplify the activity of liver enzymes that accelerate detoxification reactions, causing chemicals to be harmlessly excreted into the stool and then out of the body. This may account for the reduction in a variety of cancers in people who consume plenty of crucifers.

I cringe when people declare, “I avoid all cruciferous vegetables—such as cauliflower, horseradish, collard greens, radishes, turnips, and cabbage—because they block the thyroid.” Cruciferous vegetables are nutritious, including amping up cancer-protecting properties via chemical detoxification pathways in the liver. Eliminating them is foolhardy and unnecessary—if iodine intake is adequate. Hypothyroidism from eating foods like broccoli and kale is virtually unheard of, though it can occur with consumption of millet (a grain).

So the next time you see a recipe that contains rice, don’t despair, make your own version substituting healthy delicious cauliflower. Get creative… we did!

There are some great recipes in Undoctored to get you started.

 

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