For my Retail Marketing and Wellness Project, I promoted cauliflower rice on Asian Cuisine day at Harbor Pointe Middle School. We served it alongside brown rice with orange chicken and the students (and teachers and staff!) had various feedback. The majority of the 6th and 7th graders had never seen it before, and reactions ranged from adverse with statements such as, “it smells!” to contemplative, “I like it.” On the other hand, most 8th graders, in their nonchalant teenage ways, rated it as “pretty good”. One 8th grader had never seen whole cauliflower before and thought my display cauliflower was “white broccoli!”
Cauliflower Rice is currently trending as the newest low carb darling of the Paleo world, and multiple staff members at Mukilteo School District told me they’d spotted it in the Trader Joes freezer aisle! As a member of the cruciferous family, cauliflower has much more to boast about than merely being low carb or low cal; it is full of glucosinolates, phytochemicals that have been studied for potentially preventing chronic diseases like heart disease, cancer and stomach ulcers! Cauliflower, like its vegetable cousins, kale and broccoli, is also an excellent source of vitamins and minerals such as Vitamin C, Vitamin K, Potassium, and Folate, and is also a good source of fiber! With all these health benefits, adding cruciferous vegetables regularly into your diet is warranted, and ways to add them to your day abound! They’re delicious in soups, salads, casseroles, stir-fries, as a snack with hummus or dip, and even as chips (kale chips, that is!). An easy way to sneak them into your day is with cauliflower rice, which not only is nutritious and delicious, but comes together in less than 15 minutes! Try it out and see what all the hype is about!
Cauliflower Rice is currently trending as the newest low carb darling of the Paleo world, and multiple staff members at Mukilteo School District told me they’d spotted it in the Trader Joes freezer aisle! As a member of the cruciferous family, cauliflower has much more to boast about than merely being low carb or low cal; it is full of glucosinolates, phytochemicals that have been studied for potentially preventing chronic diseases like heart disease, cancer and stomach ulcers! Cauliflower, like its vegetable cousins, kale and broccoli, is also an excellent source of vitamins and minerals such as Vitamin C, Vitamin K, Potassium, and Folate, and is also a good source of fiber! With all these health benefits, adding cruciferous vegetables regularly into your diet is warranted, and ways to add them to your day abound! They’re delicious in soups, salads, casseroles, stir-fries, as a snack with hummus or dip, and even as chips (kale chips, that is!). An easy way to sneak them into your day is with cauliflower rice, which not only is nutritious and delicious, but comes together in less than 15 minutes! Try it out and see what all the hype is about!
Cauliflower Rice Recipe
Cauliflower rice can be used in any dish where brown or white rice is used. With 30 calories per cup, compared to brown/white rice with over 200 calories per cup, 1 cup of cauliflower also has over 80% of the daily recommended Vitamin C and 20% of the Vitamin K!
Ingredients:
5 cups Cauliflower florets, or 1 head
1-2 Tablespoons Olive oil
½ teaspoon Salt (or to taste)
¼ teaspoon Pepper (or to taste)
1 teaspoon Garlic, minced or garlic powder (or to taste)
Cauliflower rice can be used in any dish where brown or white rice is used. With 30 calories per cup, compared to brown/white rice with over 200 calories per cup, 1 cup of cauliflower also has over 80% of the daily recommended Vitamin C and 20% of the Vitamin K!
Ingredients:
5 cups Cauliflower florets, or 1 head
1-2 Tablespoons Olive oil
½ teaspoon Salt (or to taste)
¼ teaspoon Pepper (or to taste)
1 teaspoon Garlic, minced or garlic powder (or to taste)
- If using whole cauliflower head, cut in half, cut out core, and chop into florets.
- In a food processor or blender, pulse florets until it resembles rice. Alternatively, you can use a knife to dice the cauliflower into small pieces.
- Warm a pan over medium heat on stove, then add oil, garlic and cauliflower.
- Stir and sauté for 2 minutes, add salt and pepper, cover for 5-8 minutes, adjust for seasonings.
- Enjoy!
