One of my all-time favorite vegetables is cauliflower. It comes in white, green, orange, brown, yellow, and purple, and is one of the most versatile vegetables on the planet.

Many of my healing protocols for chronic diseases include the elimination of grains, which at first is a struggle for many of my clients. After I teach them how to use vegetables in creative and unique ways, and they begin to feel better, the struggle is miraculously gone. Cauliflower is a winner because it’s flavor profile can go sweet or savory, and its unique texture can easily be manipulated to allow for a wide array of comfort food substitutes.

One of the reasons for today’s skyrocketing obesity and disease rates is due to the highly processed nature of grains (with subsequent chemical additives). And it’s no coincidence that massive grain production parallels the rise in chronic diseases.

If you struggle with an autoimmune disease such as Crohn’s disease, Hashimoto’s Thyroiditis, Addison’s disease, Celiac disease, Fibromyalgia, or Diabetes I recommend eliminating them entirely. Clinical and sub-clinical thyroid and adrenal problems that often go undiagnosed also show much improvement through the elimination of grains (this is a phenomenon I experience daily with clients).

Many behind the scenes health problems also mysteriously disappear with the exclusion of grains.

Keep in mind that fruits and vegetables are carbohydrates that contain significant amounts of fiber, meaning it is unnecessary to consume grains for their fiber content (not to mention grains are hard to digest).

Instead, celebrate your body with my easy to follow “rice” recipe made out of cauliflower.

Easy Cauliflower Rice Ingredients:

• 1 large head organic cauliflower (if you can find orange cauliflower you’ll increase your vitamin A content 25 times over white varieties)
• 1 teaspoon unrefined salt
• 5 chopped scallions
• Coconut oil or organic ghee

Easy Cauliflower Rice Instructions:

1. Wash cauliflower and pat dry (this is important because cauliflower soaks up water)
2. Pulse florette’s in food processor to rice-like consistency
3. In a large skillet over medium heat add oil or ghee *
4. Add “rice” and scallions and allow to cook covered for approximately 7 minutes, but not longer than 10 (or else it will become mushy)
5. Stir mixture occasionally
6. Add spices, remove from heat and enjoy!

This a great base for a wide variety of flavors such as Thai, Indian, Mediterranean, and Japanese so have fun experimenting!

*Be sure to heat your “rice.” Cauliflower is a member of the cruciferous family of vegetables that require heat to neutralize goitrogens (thyroid suppressants).

Enjoy and let me know how it turns out in the comments below!