Yesterday I attended the birthday party of a dear friend. It took place in a Mexican restaurant, and you know how those celebrations usually end up, with lots of cheese, nachos and too many margaritas… there was some sad mariachis, a Mexican hat and, of course, the inevitable birthday cake… So today’s lunch was all about damage control.
It had been a while since I made this cauliflower “rice”, which is an excellent low-carb alternative to the real grain, and it is super versatile, healthy and filling. Cauliflower is full vitamin C and B6 and packed with folate, protein and fibre. Pick one that has the leaves in good shape and doesn’t have brown spots.
INGREDIENTS (serves 2):
– 2 cups of cauliflower florets
– 2 garlic cloves
– 1/2 red onion
– Juice of 1/2 lime
– 2 teaspoons of coconut oil
– 6 asparagus, trimmed and cut into bite sized pieces
– 1 cup of broccoli florets
– 1/2 cup of cooked red beans
– 1 Tbsp of minced red pepper
– Himalayan salt
– Black pepper
– Extra virgin olive oil
Too make the “rice”, chop the cauliflower into small florets and put in a food processor. Add the two cloves of garlic and the red onion and pulse until it resembles rice.
Heat up a teaspoon of coconut oil in a saucepan, add the cauliflower and stir it up. Add the lime juice and season with salt and pepper and keep stirring while cooking until it is tender but still crunchy. You don’t want it to be completely mushy. Divide in two bowls.
Wipe the pan and heat a teaspoon of coconut oil and sauté the chopped asparagus and the broccoli florets for 3-4 minutes until they are bright green. Add in the cooked red beans for a last stir and divide the veggies in the two bowls with the cauliflower “rice”.
Garnish with the minced red pepper and drizzle with a bit of extra virgin olive oil.