Cauliflower-Kale “Rice”

Cauliflower makes a great rice substitute, but being white, it can look a bit bland.  I like to add some extra colour and nutrition by adding greens.

Kale pairs really well with cauliflower, and is one of my favourites.

This recipe is not only paleo, it is gluten and grain-free and also AIP-friendly.

Cauliflower-Kale “Rice”

serves 4


  • 1 large head of cauliflower
  • 1 large bunch of kale
  • 1 onion
  • 2 cloves of garlic
  • 1-2 tbsp fat of choice (lard, tallow, bacon-fat or coconut oil are all good choices)
  • ¼ cup of bone-broth – preferably homemade from grass-fed/pastured bones
  • sea salt to taste

The first thing you need to do is to turn your cauliflower into “rice”.  The easiest (and least messy) way to do this is to use a food processor.  Cut the cauliflower into florets and place these in your food processor.  Pulse it until it resembles grains of rice.  You may need to do this in batches.

If you do not have a food processor, you can still make cauliflower “rice”, but it is a messy process – take a box grater and grate the cauliflower florets.

Take the tough stems out of the kale, and shred the green parts finely.

Peel and chop the onion.  Peel and crush the garlic and chop finely.

Melt the fat you are using in a large skillet or a wok (I actually use a wok for this as it is bigger than my skillet).

Add the onion and cook over a medium heat until softened.  Do not let the onion brown or burn.  Toss in the garlic and add the kale.  Now add the bone broth, and steam-saute the kale until it is tender.

Add the cauliflower and season well with salt.

Cook, tossing constantly until the cauliflower is heated through and is tender – about 5 minutes.

Serve at once.

This is a wonderful side dish that goes with pretty much anything.


Shrimp Korma with Cauliflower “Rice”

If you have been following my blog for any time, it will come as no surprise when I say that I LOVE curries!  We eat one at least once a week and sometimes twice.

But I also try to include plenty of fish and seafood into our diet….

So the other day I decided to make a shrimp curry.

The one I chose to make was a Korma.  Korma’s are mild, creamy curries, and I felt that this would not overpower the delicate flavour of the shrimp.

I was not wrong – this was delicious!

The red pepper and tomato make this an AIP stage 4 reintroduction.  When reintroducing foods on the AIP, I recommend this guide.

Shrimp Korma

Serves 6


1 tbsp fat of your choice – I used coconut oil

1/2 onion – chopped

1 red pepper – chopped

1 1/2 tbsp tapioca flour

1 tbs grated fresh ginger

3 cloves of garlic – crushed

2 tbsp curry powder (I use a hot curry powder, but you can use which ever type you prefer)

1 tbsp garam masala

salt and pepper to taste

2 cups bone broth (I used a chicken bone broth)

1 cup coconut milk

1 tomato – diced

1 cup frozen green peas (you could substitute another vegetable if you prefer)

800g bag uncooked frozen shrimp (mine had not been peeled – if you buy ready-peeled shrimp you would probably need less)

Cauliflower “rice” to serve

Melt the fat in a large, heavy based pan.  Add the onion and cook for a few minutes until it is starting to soften.  Toss in the pepper, and cook for 2-3 minutes.

Then add the tapioca flour, the curry powder and the garam masala.  Stir for 30 second and then add the bone broth and bring to the boil.  Add the coconut milk and tomato, reduce the heat and simmer for 5-10 minutes.  Stir in the peas and the shrimp and cook for 5 minutes until the shrimp are pink.  Season to taste and serve at once over cauliflower “rice”.



Easy Cauliflower “Rice”

serves 6

1 small head of cauliflower, broken in to florets

1/2 onion – chopped

1 tbsp fat of your choice – I used coconut oil

sea salt and freshly ground black pepper to taste

Place the cauliflower in a blender and pulse until it resembles grains of rice.  You may need to do this in batches.

Heat the fat in a skillet or wok and add the onion.  Cook until it is starting to soften.

Add the cauliflower “rice” and toss until it is tender – this will take around 5 minutes.

Season to taste with salt and pepper and serve at once.

Cauliflower “Rice” with Spinach

One of the problems with eating a paleo diet is always what to serve with things like curry.

Traditionally, curries are served with rice or Indian breads such as Naan and Chapattis.

None of these are paleo however.  Rice is far too high in carbs and is a grain besides, and the breads are made from wheat, which is not only high carb but is also a gluten-containing grain.

A lot of people use a substitute for rice, making it from various vegetables that are ground up to resemble rice-like pieces.  Cauliflower is the most common.

When I was at the Calgary Farmers Market the other day, we were lucky enough to buy what was described as a “Cheddar Cauliflower” from the Innisfail Growers stand.


It does not contain any cheese, it did not smell like cheese, so all I can assume is that the name comes from the yellowish colour.  And it didn’t taste any different to regular cauliflower either.


This is what I used it for, and I served it along side my Goat Curry that I posted about the other day.

Cauliflower “Rice” with Wilted Spinach

serves 6


1 head of cauliflower – broken in to florrets

1 tbsp fat of your choice.  I used coconut oil.

sea salt to taste

1/4-1/2 a cup of water or bone broth.  I used chicken bone broth.

2 -3 cups of chopped spinach leaves.

Take your cauliflower and pulse it in a food processor until it resembles grains of rice.  You may need to do this in batches.


This “rice” is a little yellowish in colour because I used the “cheddar” cauli.  If yours is a regular white cali it should look even more like rice.

Melt the fat in a skillet (I find a wok easiest tbh), and toss in the cauli grains.  Season to taste and add a little water or bone broth.  Toss and stirfry the cauli until the moisture has evaporated and the grains are tender.

Now add the spinach, and toss well until it is wilted and incorporated into the cauliflower “rice”.


Serve at once with your favourite curry!