Healthy Magazine Healthy RGV Issue 113 | Page 38

FITNESS & BEAUTY · APRIL 2018
THE
BEST PALEO
CAULIFLOWER
RECIPE
A
re you looking for a way to spice up you’re your steamed
rice meal? Are you ready to take your cauliflower rice
dish to the next level? Well, boy, have we got something
for you, and the best part – it’s out of this world
delicious!
Let’s face it, eating the same
steamed rice dish week-in and
week-out can be boring. Good
for you, but boring isn’t exactly a
winning combination. It doesn’t
make you want to march into the
kitchen and get your meal on. So,
if you want to still enjoy all the
benefits of a light meal, but have
it packed with fiber and enough
to satisfies your carb cravings,
why not try something that easily
works as a side for your Mexican
night fair or makes perfect sense
for your Middle Eastern night or
can stand on its own for your light
and scrumptious meal?
We’re talking about dressing up
your favorite grain with flair. Add
some key ingredients to make it
shine. This version of cauliflower
rice is an ode to our favorite
Chipotle-style rice. It’s made with
plenty of garlic, onions, lime, and
cumin to spice up your meal and
is by far THE best way to enjoy a
Paleo-friendly dinner or side dish
without any guilt. Enjoy it with
any variety of main dishes like
garam masala. Add it to a garam
masala vegetable soup, and you’ll
hit a home run every time. Or if
you’re feeling brave, why not pair
it with another Paleo-friendly dish
like the Cantonese crispy chicken
things and call it good?
The list of Paleo dishes is endless.
Experiment a little. You’re sure
to find a flavor combination you
love. Take a tour of the world with
scrumptious steamy cauliflower
rice combinations.
Here’s another you’re guaranteed
to want to eat for every meal:
Cumin Cilantro Lime Cauliflower
Rice. We kid you not. You’ll
want to eat this dish over
and over again.
CUMIN CILANTRO LIME
CAULIFLOWER RICE:
INGREDIENTS:
ɩ ɩ 2 Tablespoons neutral oil, like refined
coconut or avocado oil
ɩ ɩ 3 garlic cloves, minced
ɩ ɩ 1 teaspoon cumin
ɩ ɩ 1 small yellow or white onion, finely diced
ɩ ɩ 1 ½ teaspoons kosher salt
ɩ ɩ ½ cup minced cilantro
ɩ ɩ Zest and juice of 2 limes
ɩ ɩ 1 medium cauliflower head, riced (or 20
ounces fresh or frozen riced cauliflower
INSTRUCTIONS:
Add oil to a large skillet over medium heat.
When the oil begins to shimmer, add the
diced onions and cook for 8 – 10 minutes,
stirring occasionally or until rice softens. Add
garlic, cumin, and salt. Stir and cook for 30
seconds or until you smell the fragrance of
garlic and the spices. Add the riced cauliflower
and stir well. Cover and cook for five minutes
or until tender, but not mushy. Then, add the
cilantro, lime zest, and juice and season to
taste with salt, if needed. Serve hot and enjoy!
Here’s the recipe:
(Adapted from
Ready or Not:
150+ Make Ahead,
Make-Over, and
Make-Now
Recipes by
Nom Nom
Paleo by
Michelle
Tam and
Henry
Fong,
copyright
© 2017,
Published
by Andrews
McMeel
Publishing, LLC.
This recipe makes 6
servings.
By Sharon Lowell
38 HEALTHY MAGAZINE