Today’s recipe was made on accident, but man oh man am I thankful that this ‘oops’ occurred.

Here is the back story… since getting diagnosed with Hashimotos, I have changed up my diet greatly and the result has been me in the kitchen dazed and confused. So I started ordering a few cook books. You see, as much as I love getting in the kitchen and creating deliciousness, I sometimes need a bit of a push in the right direction.

One of the cookbooks I got has a recipe for cauliflower style fried rice. Well, in the midst of holding A.J., chopping veggies and yelling at my dog to get stop barking at the neighbor, this was created.

Cauliflower Epxlosion


  • 1 tbsp minched fresh garlic
  • 1/2 cup minched fresh onion
  • 2 stalks of celery
  • 12 baby carrots
  • 1/2 yellow squash or zucchini
  • 1 head of Cauliflower
  • 1 tbsp coconut oil


1. In a large pan, heat coconut oil. Once warm, add the garlic and onion.


2. While your garlic and onion are cooking, chop finely the celery, carrots and yellow squash or zucchini.

3. Add your veggies to the pan and sauté on high, stirring often.


4. While your veggies are sauteing with the garlic and onions, cut up your head of cauliflower into large pieces and place it in your food processor.

5. Pulse the cauliflower until it looks like grains of rice.


6. Reduce the heat of the pan to low and add your cauliflower. Cover with a lid and cook for 5 minutes.

7. After 5 minutes, stir the veggie mix well. Season with salt and pepper.


8. Cover again and cook on medium high, stirring occasionally.

9. After cooking for 12 minutes, remove the lid, pat the mix down into the bottom of the pan and then cook on high for 15-20 minutes to brown a bit. You will have to pay close attention in this stage and stir often.


10. Once the cauliflower is to your desire of “browned” remove from heat and serve.

I love making this recipe to go with dinner as a side dish but I have also found that this can be used as a replacement for bread crumbs in recipes such as meatballs or meatloaf and works great as a rice substitute in stuffed peppers.

I love how versatile cauliflower is, and it is quickly becoming a favorite veggie of mine. I hope you enjoy this recipe and if you decide to give it a try, snap a picture of it and share it on social media using the hashtag #tkr_food.


Do you cook cauliflower often?

If so, how is your favorite was to prepare it?


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