It’s been roughly 2-3 weeks since I’ve been pretty effing serious about avoiding gluten. I mentioned earlier that a friend told me it helped with her eczema, and I was willing to try it out to see if cutting out gluten would help me out too.
So far, it’s working really well. My eczema has gone down a lot and it’s almost looking like I have a regular ol arm again. Also, my level of stress has changed dramatically with my job change, and I know both of these changes are helping my rash go down.
Cutting out gluten hasn’t been as difficult as I thought it would be, I’ve been loading up on vegetables when and I can, and I haven’t cut out the few gluten-free grains I eat like rice and quinoa. I do try and eat those a lot less though.
To sub rice out, because sometimes you just need some kind a neutral base, I’ve turned to cauliflower rice. Now, this is not the first time you’ve seen cauliflower rice on the blog, but this is the first time it’s on it’s own, so you can find it again for quick reference.
I’ve got my basic prep and cooking method below, and you can add whatever spices you want that work with whatever you’re pairing this with. When I made the Korean Beef Bowls, I seasoned my cauliflower rice in a more sushi rice style. When I make it for other dishes I may add other things, so go with what works best for the bigger picture.
Ingredients
- 1 large cauliflower
- 2-3 tsp unrefined coconut oil, extra virgin olive oil, or animal oils
- 1/2 cup water
- salt to taste
- Seasonings of your Choice:
- Garlic powder, paprika
- Cayenne pepper
- Oregano, basil
- Garlic, ground ginger, dash of rice wine vinegar and sesame oil once cooked
Instructions
Remove the leaves from stem. Cut off about 1/4" of the core.
Cut the florets from the stem and break down into smaller pieces and place into a bowl.
Cut the stem into smaller pieces and add that to the bowl.
Pour as much of the cauliflower into a food processor without overfilling it. Depending on how large your cauliflower is, it could take two batches in the food processor.
Pulse the cauliflower until it's in a smaller, rice-like size. If you're doing two batches, put the cauliflower rice from the food processor into another bowl and pulse your second batch.
In a medium sauté pan, bring the cooking oil of your choice to medium heat. Add in your cauliflower rice and every distribute in the pan. Pour in the 1/2 cup of water and cover for 5-7 minutes. Taste to see if the cauliflower is soft/cooked enough yet.
Add spices you want, stir and cover for an additional 5-10 minutes, or until cauliflower is cooked.
After off the heat, stir in rice wine vinegar or sesame oil, if adding.