Spice it up with some Cauli.

The recipe I am about to share is one that you will make over and over again. I love Cauliflower and enjoy trying out new ways to eat it!


The following made four servings.  If you were to add this to a bed of greens or grains you could spread it out a little longer.

Spicy Cauliflower Stir-Fry

Prep time: 20 minutes

Cook time: 5 minutes

Easy peasy lemon squeaseee


  • 2 whole Heads of Cauliflower
  • 2 teaspoons Coconut Oil
  • 2 cloves Garlic, Minced
  • 2 Tablespoons Soy Sauce
  • 1 whole Lime (or Sub A Splash Of Rice Wine Vinegar)
  • 2 whole Green Onions, Sliced
  • 1 Tablespoon Sriracha, Or Other Hot Sauce
  • Lime (lemon) Wedges For Serving


Break up the cauliflower into large florets, then, using your hands, break into very small florets.

Heat a large, heavy skillet over medium-high to high heat. Add the oil, then the cauliflower and garlic. Stir the cauliflower around the pan, allowing it to get very brown in some areas. Cook for 3 minutes, then turn heat to low. Add soy sauce, squeeze in the juice of the lime, and add most of the sliced green onion, reserving the rest for serving. Stir and allow to cook for 1 minute, then squeeze the hot sauce over the cauliflower. Stir until the hot sauce has been incorporated. Add a little more hot sauce if you want a deeper color and flavor.

Serve hot in a bowl. Sprinkle extra sliced green onions on top, and serve with a lime wedge.

This can be enjoyed with a tasty Gewurztraminer.  We had this one.






bon appetit!

Cauliflower Rice Burrito Bowl

In celebration of Cinco de Mayo yesterday I made a Mexican inspired dish!


I love using Cauliflower instead of grain and this recipe doesn’t disappoint.

I had a couple potatoes that I needed to use. So I first preheated the oven to 350, diced the potatoes, microwaved for 5 minutes and then put them in the oven.

For the ‘rice’:

  •  1 large head of cauliflower
  • 1/2 cup chopped, fresh cilantro
  • juice of 1/2 lime
  • 1 Tbsp coconut oil (or olive oil or butter)

For the bowl:

  •  1/2 of an onion chopped
  • 2 small cloves of garlic
  • 1 can of black beans
  • 1 can of diced tomatoes
  • 2/3 handfuls of chopped spinach
  • 1 sweet potato
  • 1 russet potato
  • Hot Sauce
  • GuacamoleIMG_7290 IMG_7291 IMG_7293 IMG_7294 IMG_7295 IMG_7296 IMG_7299 IMG_7300

To rice the cauliflower I like to go old school and grade it with a fine cheese grater, but if you have a food processor that would be a good way to go as well. Once the head of Cauliflower is grated, incorporate the cilantro and lime juice. Then heat your pan, I placed the 1 tablespoon of coconut oil into the pan, let melt and then added the ‘rice’ mixture. I kept this at medium heat.

While the rice is heating up, warm another skillet and add a chopped half of an onion to olive oil, let the onion become translucent and then add minced garlic. From here add diced tomatoes and black beans. Season the rice mixture and the onion/veggie mixture.

Take potatoes out of oven. Let cool. In a small serving bowl prepare a bed of chopped spinach (this will be your base) then combine the rice mixture and the onion/veggie mixture and add potatoes.  While I was eating my burrito bowl I added hot sauce and guacamole to every bite cause that just how I roll!