Combining a nutritional regimen from a specific treatment plan with the demands of a busy schedule and the needs of our loved ones can be challenging. This cauliflower "fried rice", with its delicious taste and quick preparation time, can make your life a little easier. This recipe can be prepared cooked or raw and can easily be made to suit anyone's taste, with your family's favorite vegetables and fresh green herbs.

Cauliflower is an amazing vegetable that is good to include in your diet, both raw and cooked. It is packed with nutrients and is excellent for maintaining a strong immune system and optimal health.

Cauliflower is high in vitamins C , K and B-complex and minerals such as boron, calcium, molybdenum and tryptophan. It is also a good source of high-quality proteins that are easily absorbed by the body. Cauliflower contains powerful anti-cancer compounds such as indole-3-carbinol and sulforaphane, which are particularly useful in preventing breast, cervical, ovarian, colon, stomach and prostate cancers.

Cauliflower contains a compound called di-indolyl-methane (DIM), which has been shown to be effective in treating human papilloma virus (HPV) and cervical dysplasia. It also has excellent anti-inflammatory properties thanks to its omega-3 and vitamin K content and is a staple food for those trying to prevent chronic inflammation, such as those in fibromyalgia, hepatitis, arthritis, cardiomyopathy, cystic fibrosis, irritable bowel syndrome ( IBS) and Alzheimer's disease.

Cauliflower has also been found to help protect the lining of the stomach, which is vital in preventing the overgrowth of Helicobacter pylori bacteria in the stomach. It is also known to help detox the liver and spleen effectively and can help clear toxins from the blood, lymph, tissues and organs. Learn why maintaining your liver is essential to good health and quality of life in The Healing Medium: Liver Help . Raw cauliflower is an excellent alternative to white rice and can be prepared by placing the cauliflower in a food processor and grinding it to a rice-like texture.


  • 1 medium-sized cauliflower (about 6 florets);
  • 1 tsp coconut oil ;
  • 1/2 red onion, diced;
  • 2 cm piece of ginger, minced;
  • 3 cloves of garlic, minced;
  • 1 large carrot, cut into cubes;
  • 1 red pepper, diced;
  • 2 stalks of celery, diced;
  • 1 cup of peas;
  • 1 tsp toasted sesame oil;
  • 2 tbsp. coconut aminos;
  • 1/2 tsp. raw honey (optional);
  • 1 tsp sea ​​salt ;
  • 1/2 jalapeño (optional);
  • 1 cup coriander;
  • 1/4 cup almonds, finely chopped (optional);
  • 2 tbsp. sesame seeds ;
  • 1 lime.

Method of preparation:

Cut the cauliflower into florets and place in a food processor. Blend until the cauliflower has the texture of coarse rice. Use a nut milk bag or cheesecloth to squeeze the extra moisture out of the "rice", then set aside.

Heat 1 tsp. coconut oil in a large skillet and sauté the onion over medium-high heat until translucent and cooked through. Add water with a spoon if necessary to prevent sticking. Add the ginger, garlic, carrot, bell pepper, celery and peas to the pan with the red onion and continue to cook for 5-7 minutes until the vegetables begin to soften. Add the cauliflower rice, toasted sesame oil , coconut aminos, honey and sea salt to the pan and stir well to combine. Continue cooking for another 5-7 minutes until the cauliflower rice is tender.

Serve the cauliflower "fried rice" topped with jalapeños (optional), along with cilantro, slivered almonds , sesame seeds , and a generous squeeze of lime juice!

For Raw Cauliflower "Fried Rice": Follow the first step for making cauliflower rice and place the rice in a large bowl along with the red onion, ginger, 1 clove of minced garlic, the carrot, bell pepper, and celery. Stir the toasted sesame oil , coconut aminos, sea salt and jalapeños into the cauliflower rice and marinate for at least 15 minutes. Serve garnished with cilantro, crushed almonds , sesame seeds and lime juice.

Portion for 2-3 people.

You can find much more information about other healthy foods and recipes on our blog , as well as in Anthony William's books .

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