Award-winning public speaker, New York Times bestselling author and world-renowned health expert, Dr. Sarah Ballantyne, PhD (aka The Paleo Mom) believes the key to reversing the current epidemics of chronic disease is scientific literacy. She creates educational resources to help people regain their health through diet and lifestyle choices informed by the most current evidenced-based scientific research.

I have to admit that I’ve never really liked rice, not unless it was drenched in the sauce from several different Chinese food dishes from an authentic restaurant. When I first started eating low carb, I often made rice as a starch for my husband because it was so easy for me to abstain and just stick with my low-carb veggies. Now, we don’t eat rice at all except for very rare occasions when I’ll make some for my husband and kids. If a dish calls for rice (typically a stir fry or Indian-inspired dish), I make the standard Paleo substitute of cauliflower rice. But, I have to admit that, unless it’s going to be drowned in sauce, I find this just as boring and bland as rice itself. At least, I used to find it boring. I started playing with flavorings for cauliflower rice to jazz it up and make it stand alone as a flavor on the plate (no sauce required!). The inspiration for this variation comes from a recipe from my old Good Housekeeping cookbook that I used to make with fish fairly often. Besides being delicious beside fish, it’s also pretty awesome beside pork.

Prep Time: 10 minutes

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Cook Time: 6-8 minutes

Serves: 4

Ingredients:

1 small head of cauliflower (4-5 cups riced)

3 Tbsp cooking fat (I like half tallow or lard and half coconut oil )

2 tsp lemon zest (approximately 1 lemon)

4 Tbsp chopped fresh pasley

1/8 tsp Salt , to taste