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White or Brown Rice?

Oh man.


I can’t even begin to tell you how excited I am about this recipe.


But first…I’ve had so many confused clients lately. Confused for a good reason, might I add.


The confusion surrounds the choice between white or brown rice.


Well, I’m going to solve this problem once and for all by introducing cauliflower rice. It just might be my new favorite thing. In fact, I’m currently finishing my second bowl.


Don’t judge.


Seriously, I can’t even believe how closely it resembled rice, only way better.


I’m just trying to clear up the confusion here.


Brown rice is high in manganese, selenium and fiber. Due to the fiber content, brown rice can help provide satisfaction and fullness. It’s also considered a complex carbohydrate and whole grain. That being said, brown rice helps stabilize the blood sugar.


I have nothing against a little brown rice.


But, why? Especially when you have cauliflower.


White rice is well, white. It spikes the blood sugar very rapidly and then results in a quick crash. It’s also stripped of every nutrient including iron, magnesium and fiber. Now white rice can be “enriched” adding nutrients back into the rice. However, do you really want unnatural fortification and nutrients added to your rice?


Probably not.


Cauliflower is high in vitamins, minerals and antioxidants. It’s also a great way to cut out some carbohydrates in your diet. Don’t get me wrong, you still need carbohydrates, but there is certainly a limit. Plus cauliflower is readily available at the store and it’s cheap.

So now that we have that settled, are you sold on trying some cauliflower rice?


Trust me, you won’t regret it.


Cauliflower Rice


1 head of cauliflower

1 tablespoon coconut oil

salt/pepper to taste


Cut the head of cauliflower into 4 pieces. Grate each piece with a cheese grater. You may also place these pieces in the food processor. I however, was feeling lazy. The cheese grater worked just fine! In a pan, over medium heat, melt the coconut oil. Add grated cauliflower and salt/pepper to taste. Sauté for about 4-6 minutes until golden brown and enjoy!


I served mine with some baked salmon and sugar snap peas. It even looks like rice.


I’m sure some can be fooled…



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  1. Olivia, this looks great! Believe it or not I have not tried cauliflower rice yet but I think I will just go ahead and do your recipe this weekend. You have made it easier than some other ones I have looked at. By the way that salmon looks great too 🙂

    • You’ll have to let me know how you like it! I can’t believe it took me this long to try it, so insanely delicious and super easy.

  2. Looove cauliflower. I usually eat it just steamed with coconut oil but will have to try this, cool!

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