Things that make me happy: Rice. Things that make me sad: Carbs.
Last Saturday morning I was recovering from carbs in the form of Cabernet. Though I had simply stayed in with my brother to have a couple glasses of wine Friday night, the hefty pours led to binge-watching reruns of The Real Housewives of New York and a tipsy email to one of the cast members claiming I would fly to New York to interview her. (“I’m that big of a fan! I want to be you someday.”) Waking up the next morning, I prayed it would sit at the bottom of her inbox indefinitely.
However, as soon as I slipped on my yoga pants, grabbed my mat and arrived at Omni Scottsdale Resort & Spa at Montelucia for their Yoga & Mindful Nutrition Workshop, I felt instantly better. Lying in savasana under the sunlight in a serene garden at one of Scottsdale’s top resorts, it felt like heaven as the birds cheerfully chirped above.
Afterward we headed into the Chef’s Kitchen to experience Heaven Part II: How to make healthy, low-cal versions of our favorite carby meals. I was a happy girl. As nutritionist Jason Sani from Active Mind & Body taught us how to cook cauliflower rice I snapped photos, and he provided the recipe to share with you below.
Tastes like rice without the carbs. Loaded with nutrients and fiber. It can be a main entree or filling side.
- 1 cauliflower head
- 2 tbsp coconut aminos
- 1 tbsp coconut oil
- 1/2 – 1 yellow or sweet onion, chopped OR 1 Tbsp onion powder
- 1-2 eggs (optional for fried rice feel)
1. Rinse and cut cauliflower florets and place in food processor.
2. Pulse several times until cauliflower is broken down into rice-sized pieces.
3. Turn heat to low and add cauliflower to pan.
4. Add additional olive oil (if necessary).
5. Sprinkle in herbs, salt, and pepper. Mix together for a minute or two – just long enough to heat cauliflower. Finish with olive oil (optional).
6. Remove from pan and add lemon juice and enjoy!
Optional garnish or additions: Garlic, nutritional yeast, basil, dill, mint, cilantro