whole eating

roasted and ready

I started my first day of Whole 30 on Monday. This 30-day food challenge is similar to the Paleo Diet, but with a few extra rules. I love rules. I like challenges like this because it forces you to step out of your comfort zone with food and try new things. That’s how I found this amazing recipe.


One of the things I won’t eat for the next 30 days is grains. I’d seen recives for cauliflower rice on Pinterest before, but had never actually tried one until now. I’ll be honest, in most cases I wouldn’t mind if this replaced rice in my life for good. Pulsing it gets it down to a rice-comparable size. Roasting the cauliflower softens it just enough to resemble the texture of rice. It’s uncanny really.

I made Alex some regular rice to go with his dinner and I could almost catch a glimpse of cauliflower rice envy on his part. My “rice” was better than his.


cauliflower rice
makes 4 servings

printer-friendly version

1 medium head cauliflower
2 cloves garlic, minced
1 1/2 tablespoons olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper

Preheat the oven to 450 degrees. Remove the outer leaves and the core from the cauliflower. Roughly cut the head into medium-sized florets. Fill a food processor half way with the florets and pulse until it’s the size of rice grains. Repeat with the remaining cauliflower. Toss with the garlic, olive oil, salt, and pepper and spread in an even layer on a parchment lined baking sheet. Roast for 5 minutes, stir and smooth into an even layer again, and roast for 5 more minutes. Serve hot alone or as a side with


About Jessica

New Yorker, coffee addict, cook, blogger, baker of delicious things.
This entry was posted in paleo, random, rice/grain, side dish, vegan, vegetarian and tagged , , , , , , . Bookmark the permalink.

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