Cauliflower & Broccoli “Rice”
BySarah Axtell, ND •October 15, 2014
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.
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
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)
Editor’s Note: The information in this article is intended for your educational use only. Always seek the advice of your physician or other qualified health practitioners with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health program.