Skip the rice and replace with cauliflower for an easy source of veggies! This cauliflower rice recipe gives you the perfect excuse to keep your dinner low in the glycemic index and load up on sulforophane-rich vegetables. The recipe is gluten-free, dairy-free, paleo, grain-free, added sugar-free, and pescatarian.

Shrimp fried rice has been one of my favorite foods for as long as I can remember. When I went gluten-free in high school my parents found a Chinese food restaurant that made fried rice using brown rice and gluten-free tamari sauce instead of the soy sauce! Talk about a progressive restaurant! I’m taking that dish to the next level of nutritious! This recipe is a spin off of your regular rice-based dish but instead of the rice, the base is cauliflower (if you couldn’t tell by the title!).

Cruciferous Vegetables

Cauliflower is in the cruciferous vegetable family, meaning that it is high in a compound called sulforophane. Others in the family include broccoli, cabbage, brussels sprouts, kale, arugula and collard greens. A 2013 animal study found that mice who were given doses of sulforophane were less likely to develop osteoarthritis. Compared to the control group, the mice given the sulforophane had less cartilage damage too. This is only one of many examples of plant-based chemicals working on a cellular level to reduce inflammation and disease progression. Food really is medicine! Enjoy!

The best way to address inflammation and blood sugar imbalances is getting consistent with strategic meal plans that take you from eating “healthy” to eating optimal. Join The Being Collective, my membership community for weekly anti-inflammatory meal plans, weekly recorded calls with myself and my functional medicine nutritionists, monthly Q&As with me, and an empowering community of women. One healthy meal or one workout isn’t going to move the needle but a proven system and long-term consistency will!

Shrimp Fried Cauliflower Rice

May 17, 2016

by Brigid Titgemeier MS, RDN, LD, IFNCP

Category All Recipes Entrees Gluten-Free Vegan

Persons

5

Prep Time

25 minutes

Cook Time

5 minutes

Total Time

30 minutes

Ingredients

• 1 c raw cashews, soaked & drained
• ½ tsp lemon juice
• 1 tbsp nutritional yeast
• ½ tsp salt
• ½ c water, hot
• 2 tbsp avocado oil
• 2 cloves garlic, minced
• 2 c cherry tomatoes
• 3 c cauliflower rice
• ½ tsp crushed red pepper
• Dash salt
• Dash pepper
• 2 tbsp dried basil
• 16 oz precooked shrimp

Instructions

1. In a food processor combine cashews, lemon juice, nutritional yeast and ½ tsp salt. Pulse for 30 seconds.
2. Pour in hot water and continue to pulse until smooth. Let sit for 10 minutes.
3. In a medium pan, heat avocado oil and garlic over medium heat.
4. Add cherry tomatoes and sauté for 2-3 minutes.
5. Pour in cauliflower rice and mix ingredients well. Turn heat to medium-high to allow cauliflower to caramelize. Cook cauliflower for about 7-8 minutes or until it begins to get crispy.
6. Add red pepper flakes, salt, basil and shrimp and mix well. Reduce to medium heat.
7. Cover the pan with a lid and allow to cook for about 3 minutes.
8. Remove pan from heat and stir in the cashew spread, saving ½ cup of cashew spread for toppings.
9. Top each serving of cauliflower shrimp alfredo with a dollop of the cashew spread.

Nutrition Facts

Shrimp Fried Cauliflower Rice

Serves: 5

Amount Per Serving:
Calories		109.9
% Daily Value*
Total Fat 2.7 g		3.1%
	Saturated Fat 1.1g	5%
	Trans Fat 0g
Cholesterol 98.8mg		32.7%
Sodium 816.9mg		34%
Total Carbohydrate 9.5g		3%
	Dietary Fiber 3.5g	12%
	Sugars 3.6g (Added Sugar: 0 g)
Protein 14.5g

Vitamin A 16%		Vitamin C 87%
Calcium 5%		Iron 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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