Rainbow Veggie Cauliflower “Rice”

Cauliflower has gotten popular all of a sudden in the healthy food world. I experimented and came up with Rainbow Veggie Cauliflower “Rice.”
I am interested in healthy food and lifestyle. I read about it all the time. Sometimes, I even get confused regarding what in the heck I should eat! It is overwhelming when you look at all of the health claims out there. We just have to get back to the basics. More veggies. Yep, this is a great place to start. Start asking yourself, what veggies can I have with this meal? I love veggies a ton and so does my family, so I usually don’t have to sneak them in. However, we all get bored with the same steamed broccoli and sautéed kale.

I have heard so much about this famous cauliflower “rice” which really isn’t rice at all. I was intrigued so I tried it out the other night. I. Am. In. Love. For me, carbs, dairy and sugar lead me down a dangerous slope of weight gain, mood swings, poor digestion and chronic sinus issues. Therefore, I try my hardest to avoid or at least minimize my consumption of these foods. This cauliflower “rice” craves my rice and Chinese food hankerings while avoiding those foods that make me feel not so good. Hidden plus – my kids loved it too. They also love my Veggie Lover’s Polenta Pizza when we do cheat a little on Friday nights while binge watching Fuller House on Netflix. It is awesome, right?

Rainbow Veggie Cauliflower “Rice”
Recipe Type: dinner, veggie
Author: Betsy Moore from BMoore Healthy
  • 1 medium-sized head of cauliflower
  • 2 tablespoons sesame oil or olive oil
  • 1/2 cut cooked beets, cubed
  • 2 carrots, cubed
  • 3 stalks celery, chopped
  • 3 garlic cloves, minced
  • 1 cup frozen peas
  • 2 beaten eggs
  • 3 tablespoons low sodium soy sauce
  • 6 green onions, minced
  1. MAKE THE “RICE”: Shred cauliflower using the largest side of a cheese grater OR use a food processor and pulse until cauliflower resembles rice.
  2. FRY: Heat 1 tablespoon oil in a large pan. Add the carrots, celery, garlic and beets and stir fry for about 5 minutes. Add the cauliflower, peas, and remaining oil to the pan; cook the cauliflower quickly. Try not to make it mushy.
  3. TOPPINGS: Push the veggies to one side and fry the eggs. Mix into the “rice.” Stir in the soy sauce and green onions just before serving.

What was so beautiful about this recipe is that the beets made the “rice” this amazing pink color which my two little girls totally adored. Therefore, they ate up all their veggies. The hubs liked it too but he needed some pork chops on the side. Fair enough for me.
BMooreHealthy.comfor copy
When it comes to eating healthy, I try to get creative. I love to take a look at recipes on Pinterest and figure out ways I can make them my own. Check out one of my favorite Pinterest boards all about easy, healthy dinners here.
BMooreHealthy.comfor copy 2
Get creative and try out cauliflower “rice” the next time you get the craving for Chinese food. You will be blown away by how good it is! Get creative with the veggies you put in it – there is no wrong ones. Be sure and come visit me on Facebook, Instagram or Pinterest for more recipes and healthy ideas!
Other posts you will like:

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *