Anyone who’s explored the Keto or a low-carb lifestyle can vouch to Cauliflower being their best friend! A huge surprise when I started this journey was the horde of Cauliflower-based products we readily get in the grocery store these days – Cauliflower rice, nuggets or my guilty pleasure, Cauliflower Crisps. I never thought I would enjoy Cauliflower Pizza, but honest to god, I don’t even notice the difference these days. 

Now, I am not someone who follows fads, I do my own research before starting anything new. I have always liked Cauliflower (I make a killer Cauliflower tempura!) Aside from that, I didn’t know much about the nutritional aspects of the vegetable. I was surprised to read that Cauliflower has almost all the vitamins and minerals that you would need.

• One serving has 100% of the daily recommended amount of Vitamin C. Vitamin C is anti-inflammatory and is known to boost immune health. 

• It’s a good source of antioxidants – Glucosinolates, Isothiocyanates, Carotenoid, Flavonoid, Sulforaphane – these have been shown to have anti-cancer effects and reduce the risk of heart disease. 

• It’s high in Choline, a nutrient necessary for healthy brain & nervous system development, reduces the risk of heart disease and many other diseases as well.

• It is vegan, vegetarian, low-fat, low-carb, high-fiber, nutrient-rich, antioxidant-rich super food

Further reads on the health benefits of Cauliflower: Harvard Medical School, WebMD, BBC Good Foods, Mayo Clinic

This is a recipe for a basic Cauliflower rice, which is understandably quite the rave these days. It’s as versatile as rice and can be used across a variety of cuisines. 

Grating Vs. Frozen Cauliflower Rice

I prefer grating a medium/large Cauliflower head to get Cauliflower rice. The flavors are always better than frozen. Here is how I do it:

• Cut the Cauliflower into chunky florets
• Boil a pan of water + salt. Ensure there is enough water to immerse all the florets.
• Boil for 5 minutes and switch off the stove
• Drop the florets into the pan and close the lid. Let it sit for 10 minutes
• Drain with a colander and pour cold water
• Let it dry completely, preferably the next day, before you make Cauliflower rice.

One forewarning though, the grating process is messy! One those days where I don’t have much time, I prefer the frozen packets. Depending on where I shop that week, I use Costco’s  Tropicland Organic Riced Cauliflower or the Whole Food Market’s 365 Organic Riced Cauliflower. I absolutely love Trader Joe’s Mexican-Styled Rice Cauliflower.