cauliflower rice bowl.


Is that pretty? It’s pretty to me because I know just how comforting this little bowl of delicious umami is.

Because I just tucked into my second bowl.

Because I can when it’s cauliflower.


Here’s the recipe!


  • 1 tablespoon butter or coconut oil
  • chopped crispy prosciutto or bacon (skip the sulfites)
  • chopped pineapple
  • cauliflower, riced (I used a bag of already-riced cauliflower)
  • rice wine, or rice wine vinegar
  • bone broth or stock
  • salt, ground clove and anise seeds
  • soy sauce or tamari
  • chopped fresh cilantro

You can add anything you like ~ bamboo shoots, asparagus, peas, any veggies you like…even shrimp!

In a Dutch oven, melt the butter and crisp up the prosciutto at the same time.

Add the cauliflower and pineapple, and stir.

Deglaze the pan with a splash or two of rice wine, or rice wine vinegar, just to get the crunchy brown bits up from the bottom of the pan.

Pour in about 1/2 cup of your favorite broth. I used chicken bone broth this time.

(I like to go easy on the meat in my diet, so I use bone broth to get some of the health benefits and the collagen. Just sayin’.)

Add salt, and a pinch of the ground clove and anise seeds.

Let cook with the lid off, until some of the liquid has evaporated. It’s not exact ~ just cook it until you get too hungry to cook it anymore ~ 5-10 minutes for me!

Turn off the heat and add lots of chopped cilantro and a dash of soy sauce on the top!




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