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So I have a confession to make… I am not a huge cauliflower rice fan. I mean don’t get me wrong, I’ll eat it steamed or sautéed or roasted, but I never fell in love with grain free cauli rice. I feel like I might be written a citation for not being a fan of cauli rice, but I figure I better come clean now or never.
In the time that I’ve been eating grain free, I don’t crave rice regularly, which is a relief. But there are those times, you know the ones, when you kinda sorta really NEED it. And not the cauli kind. Well, since my body still doesn’t love the real deal rice as much as my mouth does, I finally figured out a way to have my rice and eat it too. It’s still simple and tonight for dinner I served crawfish etoufee over my paleo rice (non-cauli) and my children literally ate 3 bowls each. THREE. I couldn’t believe how many times I got up to refill for them.
This can be made with any veggie that you can spiralize – if the green throws you off, yellow squash will work or you can peel your zucchini (though I see no reason to with all those vitamins packed in)!
Further Food Commentary:
This recipe is brilliant! Using veggies as a replacement to foods often consumed in large quantities can help increase veggie intake and may help those who struggle with trying to decrease carbohydrate intake. Epidemiological studies show that diets high in vegetables are associated with reduced risk of cancers, cardiovascular disease and with increased longevity. Zucchini veggies are packed with antioxidant, Vitamin C, which plays a role in bone, blood vessel, skin, and connective tissue health. They are also a source of the powerful antioxidants, lutein and zeaxanthin! Leave the skin and eat the seeds as well for more nutrients!
