Try this figure-friendly alternative to traditionally high carb rice. Packed with nutrients, this recipe is particularly effective for its anti-cancer benefits.

Cruciferous vegetables like broccoli and cauliflower are high in Indole 3 carbinol (I3C), a vegetable component known for its anti-carcinogenic, antioxidant and anti-atherogenic effects. 

Serves 4

Ingredients:

1 tbsp coconut/extra virgin olive oil

1 medium cauliflower, cored and grated on the large holes of a box grater (about 4 cups grated)

2 cups finely chopped broccoli

2 garlic cloves, finely chopped

1 tsp ground cumin

1 tsp onion powder

1 cup fresh/frozen peas

1/3 cup water

Sea salt and black pepper, to taste

Preparation:

Heat the oil in a large skillet over medium-high heat. Add the cauliflower and broccoli. Cook, stirring occasionally, for 5-6 minutes. Add the garlic, cumin, and onion powder. Stir for 1 minute. Add the peas, then the water. Cover the pan, reduce heat to medium-low and steam for 2-3 minutes. Season to taste with salt and pepper before serving.

(Adapted from Paleo Magazine)