Brown rice is great, but if you’re looking for something a bit lighter, cauliflower rice is a delicious swap. It’s also an easy way to sneak vegetables into a picky kid or spouses diet. Use cauliflower rice as a side dish, stuffed into a burrito or as the base for a grainless grain bowl.
- 1 head cauliflower, stemmed and cut into florets
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 medium onion, finely diced
- 5 ounces baby spinach, chopped
Finely chop the cauliflower by hand or pulse in a food processor until it forms a rice-like consistency. Heat olive oil in a skillet on medium-high heat, add garlic and onion and sauté until onion is translucent, about 5 minutes. Add cauliflower, season with salt and pepper and cook, stirring frequently, until cauliflower is tender, about 10-12 minutes total. Add spinach, toss to combine, and cook another minute or two until wilted.
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Rachael Hartley is a Columbia, SC based private practice dietitian and food & wellness blogger at Avocado A Day Nutrition. She helps men and women lose weight and improve their physical and mental health and wellbeing with a whole foods based approach to nutrition. She is available for nutrition coaching and meal planning throughout the US via telephone and Skype.
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