When this isn’t your first time visiting Cupcakes and Beans (I love you, in that case :)) you already know I usually don’t do carbs for dinner. (I do for breakie and lunch, because I need the fuel)
Why? You wonder. Wellll: because they make your belly nasty-ass bloated and because lounge-ing in your sofa watching Awkward marathons on MTV – omigod, it’s totes the best show on television! – wont really burn anything so the carbs will stick around and turn into fat. Which is eww!
If you do plan on being a major sporty spice or an active little girl after dinner: carb up. If you’re not: ditch those carbs and do a carb swap!
After talking courghetti a while ago, it’s about time we talk cauliflower rice. (I already combined it here and here) It looks like rice, it feels like rice on your tongue and it tastes like ric… Eh. Mmkay, it tastes like cauliflower. Because it’s made from cauliflower. Du-uhs are in order.
Anyhow. I love cauliflower. So I don’t mind tasting it with my curry or shrimp dishes. If you hate the taste of cauliflower: don’t read on. Because we’re going to get down and dirty and talk all cauliflower from now on. So if you are a Cauli-hater, you’ll just have to suck it up and skip the rice and be boring and swapless.
- Cauliflower (I make about 150g per serving)
- Parsley (optional)
- Coconut oil (or olive oil)
Shred your (raw) cauliflower in a shredder until it looks like rice. (yah. It’s that simple)
Add a large pan on a medium heat with a tablespoon of coconut oil. Add the cauliflower rice and sautee it for a few minutes. You don’t want to over cook it until it’s too soft. Rice has a bit of a bite, so your cauliflower needs to keep the bite too.
Add some parsley (or don’t) and serve with your dinner.
You’ll be ever so thankful, because you wont miss your rice for a bit and you wont be jealously looking at the boyfriends rice heaped plate.