Baby Bok Choy & Cauliflower Rice
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Ingredients
- 4 cups Bok Choy (baby, halved)
- 1/2 head Cauliflower (chopped into small pieces)
Ingredients
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Instructions
- Bring a pot of water to a boil. Place bok choy in a steamer over boiling water and cover. Let it steam for 2 to 3 minutes, or until just tender.
- Add cauliflower florets in batches to the food processor and process until a rice-like consistency is reached. Sauté the cauliflower rice in a skillet over medium-high heat for 3 to 5 minutes, or until warmed through.
- Divide bok choy and cauliflower rice into bowls or containers if on-the-go. Enjoy!
Recipe Notes
No Food Processor
Use a box grater or pulse the cauliflower florets in a blender, occasionally scraping down the sides. You may also use a knife to finely chop the florets.
Save Time
Many grocery stores carry pre-riced cauliflower in the bag. Look for it in the fresh, pre-sliced vegetable section or frozen vegetable section.
Leftovers
Refrigerate in an airtight container up to four days. The cauliflower rice may be frozen for longer.
2 ingredients ·15 minutes
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Dr. Stacey Sanchez
With over 25 years in the Health and Wellness industry and extensive education in Naturopathic Medicine, Nutrition and Health Coaching, Dr Sanchez successfully created personalized solutions for patients and clients who want to optimize their overall health goals.
