By Zerline Hughes
Like rice and potatoes? Of course! Who doesn’t! Light, fluffy and seasoned to perfection, rice and potatoes are delicious, filling and go with virtually any dish from any land. Mmm, so good to us!
On the other side, rice, potatoes – and the other high-carb fillers like pasta and bread – aren’t so great FOR us. Even in moderation, these ingredients turn right into sugar.
Yes, potatoes (especially blue potatoes), are good for us, providing a low-fat source of carbohydrates, vitamins, calcium and fiber, BUT the same amount of cauliflower contains only 2.2 grams of sugar and 36 calories! Word on the street from the founder of the Paleo Diet says eating potatoes at breakfast, for example, is akin to eating candy bars. Now, I’m no regular calorie counter or stickler for looking at the food facts label, but I do know more is more, and less is less. And right now, I’m looking for less on these thighs and stomach without having to lose flavor.
Another great thing or two about cauliflower: 1.) it’s a good source of fiber; and 2.) it fights chemicals like indole-3-carbinol, a substance that studies say could help protect against breast cancer. Can you say that about rice or potatoes?
Well, actually, rice does, in fact, have natural antioxidants like vitamin C, vitamin-A, phenolic and flavonoid compounds, which also act as antioxidants and help in fighting cancer, but this also depends on the types of rice you eat. Are you eating instant rice? Long grain? White rice? And are you frying it or boiling it – and for how long?
Consider the “healthier” types of rice: black, brown, wehani and wild rice (but note, they may still high in calories). Check it out.
No matter how you look at it, the numbers tell it all: there’s more nutrients in cauliflower and if you’re a calorie counter, cauliflower has 25 calories per 100g (compared with about 140 calories per 100g cooked white rice, according to the Telegraph.
So try out some low-carb, low-calorie substitutes to potatoes and rice with cauliflower. And I’m not talking cauliflower simply boiled and dropped on your plate as an unappealing side dish. I’m talking about getting creative. Mashed cauliflower. Cauliflower rice. Cauliflower bisque. Grilled cauliflower. Heck, I’ve even had an amazing sweet and sour, deep-fried cauliflower at the Salamander Resort wine bar in Virginia.
Here’s a few interesting recipes:
Buffalo Cauliflower (yeah, it’s breaded, but you can forego the flower batter if you’d like!)
Creamy Mashed Cauliflower (instead of butter or milk, I use hummus; but sometimes I’ll be extra and use ricotta cheese)
… A tip: Don’t wanna’ shred? Buy “riced cauliflower” at Trader Joe’s!