It’s time you jumped on the cauliflower rice bandwagon, so try this lemon and herb cauliflower rice recipe…
Cauliflower rice is awesome. It’s easy, it’s grain-free, it’s so healthy, it’s delicious, and best of all, you can customize it to go with any dish you are serving.
This particular recipe goes with almost anything. I serve it with spicy chicken, steamed veggies, all kinds of fish, and, my personal fav: Lemon And Herb Cauliflower Rice topped with cold seafood salad. Here’s my recipe for Seafood Salad With Garlic And Oil…
Truth be told, I also really love it as a breakfast backdrop for eggs, kale, and avocado…
I don’t remember the last time I ate traditional rice. I never feel like I need it or miss it, especially when easy substitutes like this Lemon And Herb Cauliflower Rice are so easy to make. Is everyone jumping on the cauliflower rice bandwagon? It feels like everywhere I go it’s a side dish option… or maybe it’s just that since I’ve become such a fan of it I’m noticing it a lot more. It’s kind of like, which came first… the chicken or the egg?
I have had people tell me cauliflower rice is too hard to make. IT’S NOT HARD TO MAKE! It’s getting even easier to make because so many stores are selling the cauliflower already shredded into “rice” in plastic containers and in bags. But, if you need to make it out of an actual head of cauliflower, all you do is cut the head into big chunks, drop it in the food processor and pulse the machine ten to fifteen times. Done. Not so hard…
But, if you are like many of my friends who hate to spend any time in the kitchen, look around for the pre-riced version, because it really is much easier and faster to make than traditional rice. And to turn it into this Lemon And Herb Cauliflower Rice, all it takes is tossing stuff together in a bowl…
Here are some of the amazing healing ingredients in this lemon and herb cauliflower rice recipe:
I use cauliflower for breads, crusts, rice… everything. It can be used in so many forms… and, it’s really good for you. In Chinese medicine we use it to aid in digestion and help with constipation. One of the things I find most amazing about this cruciferous vegetable is it’s ability to help with age-related memory loss (My menopausal friends will appreciate this benefit!). It contains a healthy amount of Vitamin B, Vitamin K and Omega-3 fatty acids and can help fight cancer and cardiovascular disease. Cauliflower also helps the body with detoxification and with reducing inflammation. So, as far as I’m concerned, the more the merrier.
Scallions, as I tell you often, are one of my favorites. In Chinese medicine, the root of the scallion is a healing herb (Cong Bai). I always keep scallions on hand in my refrigerator so that I can whip up a batch of cold and flu fighting tea (scallion roots and ginger) the second anyone feels that scratchy throat coming on. It helps the body sweat out toxins. Scallions are antiviral and antibacterial; they are good for the common cold and general nasal congestion — just don’t eat too many if you have a fever.
Lemon peels contain calcium, potassium and vitamin C. Lemons are good for your stomach, they help detoxify your body, they balance your pH and they act as an antibacterial. If you have a sore throat or a cough, go for lemons to make things better. Lemons are great for quenching your thirst, and, in China, many years ago, hypertension was treated by drinking tea made from lemon peels. This recipe uses zested lemon peel.
Cilantro is also known as Chinese Parsley. It is good for the common cold, indigestion, and energy flow in the body. An old Chinese remedy for the common cold and even for measles was to drink cilantro and mint tea. Cilantro is one of those herbs you either love or hate; I’m a lover…
Parsley has been shown to reduce tumors in the lungs and to neutralize the effects of carcinogens, including cigarette smoke. It is high in vitamins A and C, and is good for your heart. This herb is also a natural breath freshener. So, if you have a chance to use more than a few sprigs as a garnish, go for it.
- 1 head cauliflower (or 1 bag or pre-riced cauliflower)
- sea salt and black pepper to taste
- ½ cup vegetable broth
- 4 scallions, sliced
- zest of 1 large lemon
- ¼ cup roughly chopped fresh cilantro
- ¼ cup roughly chopped fresh parsley
- If using a whole head of cauliflower, cut the head into large chunks and place them in the food processor. Pulse about 10 to 15 times, or until it looks like rice.
- Heat the broth over medium heat, in a large skillet with sides, or a medium saucepan.
- Add the rice and cook, stirring often, until it is slightly tender, but not mushy, about 5 minutes.
- Remove the rice to a large bowl and stir in remaining ingredients.
- Serve with everything.