Nutritional Wisdom with Carly Pollack

From Grains To Gains

Eat this: cauliflower rice
Not that: white rice

In addition to being gluten-free and lower in carbs and calories than regular white rice, rice made from cauliflower offers a variety of health benefits. Austin Woman asked Pollack to clarify the health perks behind making the switch.

Why: “When we go on a diet, it tends to feel like we have to restrict something in order to lose weight and get healthy,” Pollack says. “Instead of the mindset of cutting carbs—which feels restrictive and makes me want to eat an entire loaf of bread—it’s easier to focus on increasing nutrient-rich veggies.” 

Cauliflower rice, she says, is the perfect switch. 

“You increase your veggie intake, lower your grain intake and receive the added benefits of vitamins C, B-6, K and potassium,” she says, adding that there’s another big-time bonus. “Eating less grain will also leave you feeling less bloated.” 

Make the Swap 

Cauliflower rice, like regular white rice, is easy to incorporate into many dishes. A few of Pollack's favorite meals to make with the swapped ingredient include cauliflower risotto, cauliflower fried rice, cauliflower rice rolls and a cauliflower-rice-and-bean burrito. 

Buy: Farm Day Organic Cauliflower Crumbles, found at Whole Foods, Trader Joe's, Costco and Wheatsville Co-op

DIY: Chop the cauliflower into florets and place them in the bowl of a food processor. Pulse until it resembles rice. Pro tip: Manually press the pulse button on the processor so you can control the texture. Do not put the florets in a blender or use the on button on the food processor unless you want to make cauliflower mush. Preheat the oven to 425 degrees. Place the riced cauliflower in a bowl and drizzle it with melted coconut oil or ghee, sea salt and pepper. Give it a good stir, then spread it in an even layer on a baking sheet and bake until golden, 15 to 20 minutes.