Cauliflower Rice

Autophagy activators: SU, SM, PO

Makes 2 servings • Prep time: 20 minutes • Cook time: 10 minutes

“Ricing” your cauliflower is a creative way to sneak in more vegetables while keeping excess starch and protein out. Change it up by adding different spices to season the “rice,” such as cumin and paprika for a Southwestern flair or turmeric and garam masala for an Indian twist. The sky’s the limit, so don’t be afraid to experiment with your favorite flavors. I like to pair my Cauliflower Rice with a Greens Bowl.

1. Pat the cauliflower dry and put it in a food processor. Pulse until broken down to the size of rice grains; do not overprocess or the cauliflower will become mushy.

2. In a large skillet, melt the coconut oil over medium heat. Add the onion and garlic and cook, stirring, for 3 to 4 minutes, until the onion is translucent.

3. Add the cauliflower and cook, stirring, for 4 to 5 minutes, until tender but not mushy.

4. Season with salt and pepper and serve.

Nutritional analysis per serving (½ recipe): fat 13g, protein 7g, carbohydrate 22g, net carbs 13g