Project Description
Ingredients
1 Head of Cauliflower
2 tsps of quality salt
2 tbsp coconut oil
I have had so many parents of young athletes reach out to me for this recipe after they have been on tour me with the Rob Short Academy to Florida every year. I keep this recipe very simple but you can add your own desired seasonings.
Yields: Makes 4 servings.
Instructions
- Wash and thoroughly dry cauliflower, then remove all greens.
- First cut the cauliflower into large chunks and use the medium-sized holes- the side commonly used to grate cheese to grate into “rice.” I use a hand grater on tours because it is light weight to take on the airplane, and grate straight into a bowl. If using a food processor, cut into small pieces and use the grater attachment to grate the cauliflower into “rice.”
- Once you have your cauliflower rice, I add Sea or Rock salt. It brings out the flavour and adds essential electrolytes for my athletes.
- it’s easy to cook (or enjoy raw)! Simply sauté in a large skillet over medium heat in 1-2 Tbsp of coconut oil. Cover with a lid so the cauliflower steams and becomes more tender. Cook for a total of 5-8 minutes, then add any additional seasonings if you wish for a different spice such as curry, tamari, or soy sauce.
- Store leftovers in the refrigerator up to 5 days. Store uncooked cauliflower ricin the freezer up to 1 month.
