cauliflower rice

For many on grain-free diets, trying to replicate favorite foods, without the grain, is a must. And for those of us who may have overindulged on starchy foods yesterday, eating lighter versions of heavier dishes is a sure-fire way to help your belly and energy-levels get back on track. I have been experimenting with cauliflower lately, a vegetable that I never ate growing up, but dang was I missing out – delicious. Especially when it’s made into rice.

Cauliflower Rice (recipe adapted from Elana’s Pantry)

• 4 Tablespoons unrefined coconut oil
• 1 red onion, finely minced
• 5 Crimini mushrooms, finely chopped
• 4 celery hearts, sliced
• 1 garlic clove, minced
• 1 head cauliflower, rinsed, stems removed and finely minced
• sea salt

Directions: In a large cast iron skillet, heat the coconut oil over medium-high heat.

Mince the garlic, slice the celery and chopped the mushrooms.

Using a food processor, chop the onion until finely minced.

When oil in skillet is melted and hot, add the garlic and onions and sautee for about seven minutes. Then add the celery and mushrooms, and cook for an additional three.

In the processor, process the cauliflower until rice-like, and add to skillet.

Toss until cauliflower has been incorporated into the vegetable mix. Then cover the skillet with a lid and cook for an additional five minutes. Serve hot and enjoy.

Mangia!

What are your favorite ways to substitute foods? And how was your Thanksgiving?