I really don’t know what I’d do without cauliflower. It’s so diverse and versatile and it’s easy to find organic all year round. Cauliflower also tops the list of liver-supporting foods. It is a great source of dietary sulfur, in the form of sulforaphane and indole-3-carbinol. These compounds are key to both phases of liver detox and have the ability to detox especially harmful, cancer-causing compounds from the body.
Cauliflower is also a great source of vitamin C, B vitamins, and manganese. Each of these nutrients also play important roles in detox. You’ll also find ghee (my favorite!) in this recipe. Ghee and grass-fed butter are both good sources of the short-chain fatty acid, butyrate. Butyrate is important for gut health. It can improve intestinal function and integrity.[2, 3]
Here’s what you need:
- 1 medium head of cauliflower, cut into florets
- 1 t coconut oil
- 1 t ghee
- 1/4 cup shallot (or yellow onion)
- 1/4 cup coconut milk
- 2 t grated fresh ginger
- 1 T mint, finely chopped
- 1 T cilantro, finely chopped
- 1 scallion, thinly sliced
- 1/2 t salt
- 1/4 t black pepper
- Juice from 1/2 lime (about 1-2 T)
Here’s what you do:
- Place your cauliflower florets in your food processor and pulse until the cauliflower is the same consistency as white rice.
- Heat the ghee and coconut oil in a large skillet over medium heat. When the pan is good and hot, add the onion or shallot and saute until they start to soften, about 3-5 minutes.
- Once the onions have softened, add the riced cauliflower and stir to combine the cauliflower with the cooking fat and onions.
- Add the coconut milk to the pan. Reduce heat to medium-low. Cover and cook for about 5 minutes.
- Add the sea salt, black pepper, ginger, mint, and cilantro to the pan and give it all a good stir. Cook about 1 minute.
- Remove from heat and squeeze the lime juice into the cauliflower. Stir so everything is evenly mixed.
- Transfer the riced cauliflower to a serving bowl and garnish with sliced green onion, more cilantro, and/or more mint.