Cauliflower Rice with Coriander Pesto

Pre-primalgenic, when I used to eat way more carbs, I loved eating rice, all types – black, brown, white. I eat rice occasionally as I find eating minimal grains and starchy vegetables suits my body and a more ketogenic approach. 

Cauliflower rice is the perfect, nutrient dense alternative. I modified this recipe from my raw guru girlfriend Liz GilbertGrant to suit my preference for warm, lightly cooked food in Autumn. You can also create a cauliflower tabbouleh using tomato, spring onions and parsley.

Ingredients
1 medium or half a large head of cauliflower, cut into smaller florets and the leaves discarded
1 medium fennel bulb
2 sticks of celery 
1 knob of ginger
2 tsp of fennel seeds
3 tbs of olive oil or coconut oil
Salt and pepper to taste
Radicchio and pecans to serve

In a high speed blender or Thermomix, blend the vegetables and ginger to create the texture of rice. Fry the fennel seeds in oil until a little brown. Add the vegetables and lightly stir fry until warmed through and cook more if you prefer al dente. Season with salt and pepper and toss in some purple radicchio leaves and sprinkle with pecans. Serve with coriander pesto or a miso cashew dressing.

Cauliflower is a vegetable from the brassica family and supports estrogen metabolism and detoxification. Fennel bulb and seeds are slightly estrogenic and beneficial for menopausal women.

Coriander Pesto

Coriander is a herb that you either love or hate. I love it especially when I crave the colour green and enjoy this pesto more than a basil pesto. It’s superb with fish or drizzling over salad or zucchini noodles. Coriander is one of the most detoxifying herbs and helps the body to rid itself of heavy metals. 

Ingredients
1 bunch fresh organic coriander leaves
1 clove/s garlic -crushed (if not using a processor)
⅓ cup of cashews
Juice of 1 lime
½ cup of macadamia nut, avocado or olive oil
½ tsp of salt

Place the coriander and cashews in the processor and pulse until just chopped. Add the lime juice, garlic and macadamia oil until smooth in texture and well blended. Substitute macadamia nuts and add other herbs like mint, Asian basil for variety. Lasts for a week in the fridge covered with a little oil or freeze in ice cube trays for instant flavour.

Enjoy!

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