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In case you haven’t noticed, I’m kinda addicted to cauliflower.  It’s an incredibly nutrient-dense and versatile cruciferous vegetable.

Cruciferous vegetables — a family that includes broccoli, kale & brussel sprouts — have been getting a lot of attention of late.  Studies suggest that these nutritional powerhouses may have a role in preventing chronic illnesses such as cardiovascular disease, diabetes, Alzheimer's, and even certain cancers.

Cauliflower is low in calories but rich in vitamins & minerals, fibre, and disease-fighting glucosinolates, phenols and other powerful phytochemicals.  Because of its low-cal, low-carb, high fibre status, cauliflower is great for constipation, blood sugar regulation, and healthy weight control.

I put cauliflower in loads of my recipes — from soups and smoothies (honestly, steam some up, freeze it and throw it into your next shake for a total smoothie game changer!) to oat & grain-free breakfast bowls.  I also roast it as part of my meal prep and use it as a grain substitute almost every week. No, it’s not white rice. But it certainly makes a fabulous keto/paleo/gluten-free alternative.

Spicy Bone Broth Cauliflower Rice Recipe

I often purchase pre-riced cauliflower for convenience, but it is easy to make with a grater or food processor.


  • 2 tsp avocado oil

  • 1/4 cup diced shallots

  • 1 tsp ground cumin

  • 1/4 to 1/2 tsp ground cayenne pepper (optional)

  • 4 cups riced cauliflower

  • 1/2 cup Broya beef bone broth (here I used the tomato & smoked paprika flavour for some extra spice)

  • 2 Tbsp Organika beef bone broth powder

  • salt and pepper to taste


  1. Put oil in medium pot or cast iron skillet over medium-high heat.

  2. Add shallots and sauté until they begin to brown and soften, about 6 minutes.

  3. Stir-in cumin and cayenne and cook for another minute.

  4. Add riced cauliflower, bone broth, bone broth powder. Cook, stirring frequently, for several minutes or until desired consistency achieved. Season to taste.

Spicy Bone Broth Cauliflower Rice can be stored in an airtight container in the fridge for 5 days and served warm or cold.