High glycemic foods such as white rice, quickly digest and convert into sugar, or blood glucose. This could spike your blood sugar causing you to release excess insulin into your system. When this happens, you feel hungry again shortly after eating. Excess insulin also causes you to store fat especially in your belly. Brown rice is a slightly better choice than white rice. White rice has a GI rating of about 65, and brown rice has a slightly lower rating of 55, according to the Harvard Medical School.
Since keeping my blood sugar in balance is one of my priorities I often make cauliflower “rice” instead of regular rice. Cauliflower is low in calories and full of vitamins and minerals. It also offers a healthy dose of potassium, fiber, and folic acid and contains a sulfur compound called isothiocyanate that protects health and prevents disease. Read all about the nutritional benefits of cauliflower here.
This recipe is a great stand in for rice if you want something lighter or eat a paleo diet. Try it instead of rice to get more nutrients and less sugar into your body. While it doesn’t really taste exactly like rice, the look and texture is close. It has a delicious savory taste.
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- 3 tablespoons olive oil
- 1 medium onion, finely chopped (1 cup)
- ¼ teaspoon Celtic sea salt
- 2–3 stalks celery finely chopped (1 cup), optional
- 1 head cauliflower, stems trimmed and coarsely chopped (about 5 cups)
- ¼ cup parsley or cilantro chopped
- Heat oil in a large sauté pan over medium low heat.
- Sauté onion for 5 minutes, until soft.
- Add salt and celery, sauté for 5 minutes until tender.
- Put cauliflower into a food processor and pulse until it is the texture of rice
- Add cauliflower to the sauté pan. Cover and cook for 15-20 minutes, on low heat, stirring occasionally until soft.
- Stir in parsley
- Adjust seasonings and serve
- Category: Vegetable
- Cuisine: Paleo, Gluten Free, Vegan
Enjoy the recipe. Serve it to your family and see what they think.