Gina also has a cilantro lime and a "fried" rice version.

The question of how to measure your cups of veggies has come up in the daily videos that IP sends out. Jae says you can STUFF a cup with spinach and it is a cup of spinach! You can shred your veggies into tiny pieces and fill a cup full. (once it cooks down it is so much less) I was so glad to hear that as I had been thinking it more appropriate to just "moderately" fill a cup. Do not forget though, that this is with raw veggies only!

Okay, my favorite way to eat cauli rice is to brown it in a pan with a little oil, then brown some ground beef, mix together and stuff a pepper. Then throw the whole thing in the oven. It is delish. I am not that creative with spices, but it is so good to me with just salt or garlic salt. I also use coconut oil when I brown it and it gives the rice an awesome flavor, but I don't believe coconut oil is on the approved list of oils, and I am too lazy right now to get up from my comfy spot and look on the sheet.

Try this recipe - sooooooo good! We make it all the time now. Can definitely sub the Braggs liquid aminos for soy sauce to save on sodium.

http://www.ideallyyou.ca/recipes/chinese-fried-rice

This is delicious. When I first discovered it I felt like I must be cheating!

I also serve my "rice" with shrimp. I buy the precooked, in the shell) bags of frozen shrimp from Sam's Club. I thaw the shrimp well and I mix up my own blackening spices and sprinkle the shrimp pretty liberally. I let it sit for 15 minutes and then saute them in grapeseed oil. I remove it from the pan and then add a little fat free organic chicken stock to deglaze and simmer until it reduces. I sometimes add a little xanthan gum to thicken. I add the shrimp back in and pour over the "rice". It is so good!

I haven't tried cauli rice, yet. I've noticed that the recipes seem to call for stir-frying. Does it get soft or is it crunchy?

Mine isn't soft but not crunchy either... love the texture..

I am or I guess I was a huge rice eater. I used to have fried rice as my go to for leftovers so my expectations were pretty high for this fried cauliflower rice. I barely like cauliflower. Puréed in soup or made into mash is about it. I think I could get to enjoy it more. I would probably like it in the stuffed pepper. It was surprisingly close in flavour and texture.

When I was growing up my mom would make a dish "little meats and rice"
8oz of lean ground beef, seasoned and cooked with onions/bell peppers/celery (i use frozen seasoning blend and "slap ya mama" seasoning) until browned. Place cooked ground beef over cauli rice and top with mustard! Yum!!

That sounds really good! I'd be careful with cooking the onions - make sure they don't get carmalized or just use raw onions as a topping.

Oh no, I don't let them carmalize them just cook until clear

Perfect! I always worry when I see people cooking onions - not sure everyone gets the message that carmalizing onions releases the long chain sugars.

That sounds delicious ... I'll have to try that!

Had cauliflower rice for dinner! Yum! Loved it! I riced it in my blendtec with 2 pulses. Then scrambled 2 eggs, sautéed 6 oz chicken in grape seed oil, added 3 garlic cloves and some green onion (white parts). Then added a little less than 2 cups of the riced cauliflower and 2 tbs reduced sodium soy sauce and my Redmond salt for the day. Favorite meal so far, could eat this every day!

For the more experienced IPers, please let me know if I do anything off-plan I'm a newbie. I can have 8 oz protein, figured 2eggs and 6 oz chicken would equal that, am I correct?

Welcome!

Each egg is 2 oz of protein so if you have 6 oz of chicken (measured raw) only add 1 egg.

Also, you have to measure the cauliflower rice before you put it in the blender otherwise it's more than 2 cups.

Oopsie, thanks for the info!