By now you know I’m pretty “PRO-VEGETABLES” — kale, collards, broccoli, Brussels sprouts, asparagus, peppers, etc. In recent years I haven’t come across many vegetables that I dislike – except cauliflower.
To be fair, I’ve tried to like it — more than once and in different preparations. I’ve roasted it, I’ve made the cauliflower mashed “potato” and I’ve sautéed it with garlic and olive oil. But for some reason, I just didn’t like it at all — I didn’t like the flavor nor the texture.
Recently I came across a recipe for Coconut Cauliflower Rice. Intrigued by a new preparation for cauliflower and the potential to use it as a replacement for grains, I decided to give this vegetable one more try.
Let’s just say, JACKPOT! Not only did I like it, my boyfriend did too.
In addition to finding a creative and EASY way to add a new vegetable to my diet, the other lesson I learned was this: KEEP TRYING! Sometimes it’s not the 3rd time that’s a charm, it could be the 4th or 5th.
Aside from the yummy recipe I’m sharing with you below — I want to leave you with this: where have you given up on something that you can try again? What’s the cost of giving it one more try? What’s the benefit if you succeed?
By the way, I served the cauliflower rice with some delicious orange chicken. Get the chicken recipe HERE.
- 1 large cauliflower
- ½ cup shredded coconut (optional but recommended)
- ½ white onion, chopped
- 2-3 cloves of garlic, minced
- Olive or coconut oil
- Chop head of cauliflower into big florets and put into food processor. Pulse until it's finely ground into 'rice' size and texture.
- In a frying pan, add a tablespoon of oil and let heat up. Once heated, add garlic and onion and sauté.
- When they are cooked, add in cauliflower "rice" and shredded coconut and cook until combined and everything is warm.
- Don't overcook, you want to cook it just enough so that's it's no longer raw and it's warmed through.
I would love to hear your take on the cauliflower rice, leave a comment below!