Butter Cauliflower Rice(Ketogenic diet friendly, Low Carbs, paleo, gluten free)

Last year October, I posted a cauliflower rice recipe and today I decided to give this recipe a tweet to make it more ketogenic friendly by adding coconut oil and grass fed butter. This cauliflower Rice is a rice substitution that is very easy to make, it is high in fats, low in carb, low in calorie, gluten free, paleo and diabetic friendly. It is also very very delicious. It can be eaten as a side alone or as a base for dishes like stir-fries, curries or use it for fried rice! If you are watching your diet, or thinking to cut down on rice, why don’t give this recipe a try.
Serve 2

Calories: 154

Net carbs: 3.7g

Fat: 14.1 g

Protein: 2.4g

Carbs: 6.2g

Fiber: 2.4g

Ingredients:

250g cauliflower, separated into florets

15g organic coconut oil

1/8 teaspoon pink Himalayan salt

15g Grass fed butter

Method:

Pre heat oven at 200°C
Line a large baking tray with baking paper
Cut the cauliflower into smaller florets, wash and drain well

Put the cauliflower into a food processor and pulse until the mixture resembles like rice

Place the cauliflower onto the baking tray, sprinkle the coconut oil and salt and mix well, spread out evenly

Bake for 6 mins, remove and give a stir, spread out evenly again
Bake for another 6-8 min, until the cauliflower is dry but not brown
Remove from the oven.
Spoon the cauliflower into a large serving bowl, add in the butter and mix well. Serve warm as you would like as rice.

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Cauliflower Mash With Salmon (Ketogenic Diet, Paleo, Gluten Free)

My quest for healthy eating continues….. Today I crave for some mash potatoes, but I swap potatoe with cauliflower instead as trying to stay on a Low carbs diet. Who says healthy food cannot be delicious?? Will make this for family for sure since when I let my son’s have a mouth full to try and he says yum!

Serve 1

Cooked weight for the cauliflower mash is 250g

Cooked weight for the salmon is 122g

Calories: 588

Fats: 47.3g

Protein: 29.8g

Net carbs: 6g


Ingredient:

200g cauliflower

30g grass fed butter

1/2 teaspoon pink Himalayan salt

130g salmon fillet (raw weight)

5g coconut oil – to pan fry the salmon
Direction:

Marinate salmon with pinch of salt, dash of oyster sauce and sesame oil.

Steam the cauliflower till soft

Put the cooked cauliflower in a blender, add in the butter and salt and blend till mash, remove to a serving plate

Heat pan with coconut oil and pan fry the salmon till cooked

Serve immediately