TIME TO THROW DOWN ANOTHER TIP WITH OUR GOOD FRIENDS AT THE FIREFIGHTER THROWDOWN. THIS WEEK WE PROVIDE A HEALTHY ALTERNATIVE TO THE STARCH THAT MAKES A REGULAR APPEARANCE ON FIREHOUSE PLATES EVERYDAY. WE ALL KNOW THAT RICE HAS ITS PLACE ON A MENU, BUT WE CAN SAVE SOME CALORIES AND CARBS IF WE JUST USE..........CAULIFLOWER! YOU READ THAT CORRECTLY, CAULIFLOWER.
Now you are probably wondering how rice falls into this equation, but first let's talk about the many benefits cauliflower has to offer. The cruciferous vegetable family consists of not only cauliflower but broccoli, bok choy, cabbage, brussels sprouts and other green leafy veggies. But we are hear to talk about cauliflower. It is loaded with antioxidants such as vitamin C and Manganese as well as carotenoids such as beta-carotene, all of which are known to reduce your risk of cardiovascular disease and certain cancers. It is also a known anti-inflammatory due to its vitamin K and omega-3 fatty acid content. Cauliflower is also a good source of fiber, containing about 3g per cup.
Now go get yourself a food processor, and be prepared to be amazed. The first time I did this I had one of those "why didn't I think of that before" moments. It's is so simple and delicious you will find yourself wanting to replace rice with cauliflower "rice" on the regular. There are many ways to use and cook the "rice". You can saute, steam and even microwave it but whatever you do just make sure to not overcook it. You want a crunchy texture resembling regular grain rice. This week for Throwdown Thursday with the Firefighter Throwdown we will feature a recipe using cauliflower "rice". Stay tuned!
Technique-
Remove stem and leaves from a head of cauliflower. Cut into chunks. Place in food processor and pulse until the cauliflower resembles little grains of rice.