Recently I’ve been enjoying using cauliflower rice as a replacement for rice. A few weeks ago I swapped it out for rice in a stuffed pepper recipe and I also created a recipe for Spicy Sausage & “Cauli” Rice. I like using cauliflower rice because it dramatically cuts the caloric content while keeping the same (or even increasing) volume of food. It also significantly reduces the carbohydrate content, minimizes the spike in insulin and increases the nutrients.

I heard an amusing story from a friend yesterday about the trend of using cauliflower rice in place of rice and spiralizing vegetables to create “noodles”. She shared that while with a group of friends over the weekend one of the men started carrying on about how cauliflower rice doesn’t taste the same as rice and zoodles are not the same as noodles. He wasn’t about to be fooled! Um… well, duh… Were people really under the impression that someone was suggesting you wouldn’t notice the difference? I certainly have never considered that someone wouldn’t notice one over the other. Obviously a big bowl of pasta would likely be preferred by most to a bowl of vegetables. The point is that some care more about the increased nutrient content, reduced calories and overall impact to their short and long term health that results from minimizing empty carbs and maximizing smart carbs. I’m one of those people AND I actually enjoy vegetables.

On that note, last night I whipped up another super easy and healthy dinner utilizing cauliflower rice.


1 lb grass fed ground beef
4 cups cauliflower rice
1 diced onion
1 tsp minced garlic
2 cups Rao’s marinara


  1. Preheat oven to 400
  2. Place ground beef in large skillet over medium heat. Cook until no longer pink, crumbly the meat as it cooks.
  3. Remove meat from pan into a large mixing bowl leaving the resulting grease.
  4. Add the diced onions and garlic to skillet and cook until onions have softened.
  5. Add the onions, cauliflower and marinara to bowl with meat and mix.
  6. Pour into 13×9 baking dish and bake for 30 minutes.

Macro info: I calculated this as 5 servings which yields 252 calories with 7g carbs, 14g fat and 20g protein per serving.

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