Riced Cauliflower: An Elegant Low-Carb Solution in Clay

Over the past year or so, I've cut down on the carbs I eat daily by a lot.

Which is funny, because I used to be a carb-o-holic. It was basically just all carbs, all the time with me, throughout my teens and twenties.

Then after 2 pregnancies, my hormones were out of whack and I had to figure out how to fix them so I could get back to my normal, happy, energetic, amazing self.

I did a lot of research and realized that my all-carbs-all-the-time method was likely the main culprit of my inability to get out of that rut.

Through my teens and twenties I was fine, probably just because our bodies are very forgiving during that time in our lives.

But as my mom says, once you hit 30 it all changes.

Long story short, I cut out all processed foods and processed carbs.Now I only have the occasional bowl of rice, sourdough grilled cheese, sushi, and the not-so occasional sweet potato.

I mostly eat heavier meats and fats during the day and reserve any carbs for night-time, to give my digestive system a break.But sometimes you just crave that bowl of rice topped with lots of good things.

So I've enjoyed finding substitutions.

Cauliflower rice is one such substitution.

It's super easy to make and prepare, and it makes a lovely bed of white over which to eat stews, stir fries, or any other delicious dishes that would normally accompany rice.I even saw a recipe for cauliflower rice sushi! Score!

All with a negligible carb count.

So if you're trying to heal your hormones or just lose a little weight, try this awesome, easy rice alternative.

Ingredients for Cauliflower Rice:

• Cauliflower
• Broth
• Butter, cheese or other flavor-addition
• salt, pepper to taste

Equipment for Cauliflower rice:

• A Blender or Food Processor

1. Coarsely chop up the cauliflower
2. Process it (dry) in the blender or food processor until it's in tiny, rice-sized bits
3. Add the riced cauliflower to the VitaClay pot
4. Add just a little broth (maybe ¼ cup for every cup of cauliflower rice)
5. Add the butter, and any other flavor additions (not cheese quite yet)
6. Close, seal and cook on “rice” setting (white will do)
7. When it beeps, check for moisture: if it's too wet, let it cook uncovered for another few minutes until some of the liquid evaporates
8. Add cheese, salt and pepper to taste
9. Serve with your favorite dishes
10. Keeps in the fridge up to a week, or can be frozen for longer