Cauliflower “Rice” Recipe 0

If you happen to be looking for a low-carb alternative to rice, I would like to suggest cauliflower rice. All you need is a head of cauliflower and a food processor or grater.

Prepare: Wash, dry, and trim the head of cauliflower. Then chop it into small pieces so that if can fit in your food processor. Pulse the pieces until the cauliflower starts to resemble the texture of rice. Now, you have your “rice.”

Cook: Heat oil in a large pan and cook the cauliflower for 5 minutes, stirring regularly, until it’s slightly crispy looking. Alternatively, you can steam the shredded cauliflower “rice” instead. Season to taste.

Here I combined the cauliflower rice with steamed mung beans and seasoned it with cumin, garlic, ginger, pepper, and dried oregano. Makes a delicious side dish.

Cauliflower “mash”
Cauliflower can also be used to resemble mashed potatoes. Cut the cauliflower into small pieces. Steam or boil until soft. Place the cooked cauliflower into a food processor and puree until smooth and creamy. Season the pureed cauliflower as you normally would with mashed potatoes.

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Chocolate Carrot Truffles Recipe 0

Here’s a simple recipe for a chocolate truffles that brings together carrots and chocolate. The original recipe uses peanut butter as a base, but any other nut butter will do too. Each piece comes out to about 40 calories and makes a nice portable snack. Keep them in an airtight container in the fridge.

Chocolate Carrot Truffles

Ingredients (12 pieces):
  • 1/2 cup shredded carrots, set some aside for garnish
  • 1/2 cup shredded coconut, set some aside for garnish
  • 1/4 cup roasted, unsalted almonds
  • 1/4 cup roasted, unsalted cashews
  • 1 tablespoon peanut butter, or nut butter of choice
  • 1 tablespoon maple syrup
  • 1 teaspoon cinnamon
  • ground ginger
  • 1 tablespoon unsweetened cocoa powder
  • 1/4 teaspoon vanilla extract
  • salt


  1. Line a standard size sheet pan with parchment and set aside.
  2. In a food processor, pulse shredded carrots until fine. Add coconut and nuts and pulse until combined and finely chopped.
  3. Add nut butter, maple syrup, vanilla, cocoa powder, spices, and salt one ingredient at a time while pulsing. Blend until smooth, and the dough comes together, nearly forming a ball. 2-3 minutes.
  4. Scoop chunks of dough with a tablespoon and roll into balls. Sprinkle the tops with a mixture of remaining coconut and shredded carrot, and place on parchment lined sheet tray.
  5. Chill in the freezer for 15 minutes.