One year ago Jeremy and I took the Paleo Challenge at our CrossFit gym.

Going 100% Paleo was hard but the return on investment was amazing. I will be posting more about Paleo on this blog as well as posting my favorite Paleo recipes.

About one week into the Paleo challenge I noticed that my stomach and I were developing quite the relationship. It was very shallow. Our conversations went something like this:

Stomach: Can we have some pizza?

Me: No.

Stomach: How about pasta?

Me: No.

Stomach: Rice!! Can we have rice? RICE! RICE! RICE!

Me: Mmmm….no. And I am breaking up with you.

But, I did find myself thinking of rice often. So I went on a search for paleo rice. I found several but the one I am about to share is the best one I have found. It satisfied my rice craving AND I no longer make rice. I make this:

Oh yes. Cauliflower.

Behold. Cauliflower into rice. It will trick your mind and your tummy. I have even tested this on Jeremy and shared it with other friends and they all loved it!

Here’s how.

Chop up one head of cauliflower.

Go ahead and include the stems!

Next is to transform it into rice form. It’s real simple. The easiest way: put the cheese grater blade on your food processor and just drop the cauliflower chunks through the top.

If you don’t have a food processor, I’ve heard you can grate the cauliflower on a cheese grater.

Behold rice:

And now the fun begins.

Heat a skillet or wok over medium heat and add 1 tablespoon sesame oil.

Add one onion, thinly sliced, and saute for about 2 minutes until it is browned.

Next, you can add meat that is already pre-cooked (I tend to take this route when I have leftover cooked chicken) or you can add raw meat. OR you can make it completely vegetarian. Then add 1 Tablespoon tamari.

What is tamari? Tamari is soy sauce’s healthier sister, or brother. Gender is still unknown. Basically tamari differs from soy sauce in that it’s made with no (or little) wheat and a greater concentration of soybeans. Tamari is thicker, richer, and less salty than soy sauce.

For all you strict paleo people out there that are about to freak out on me because I use tamari, Mark Sisson uses tamari in his recipe (he is all about Paleo and you can read more over on his blog at Mark’s Daily Apple). And if he uses it, I am ok with that. But, everything in moderation, right? Right! Except chocolate. Just kidding…or something like that 😉

Now wait, there is another alternative that I have not tried yet (but intend to). Enter: Bragg’s Liquid Aminos. I’ve seen this in several paleo cookbooks. It still contains soy as the primary ingredient but what sets it apart is the production process, the lack of wheat, and the lack of added salt.

So there, you have choices. And if you’re still upset. Don’t use it 🙂 I didn’t add it when I was on the strict paleo challenge and I think it still tasted yummy.

Anyway, sauté everything you’ve added so far for 2-3 minutes if you are using pre-cooked meat or longer if using raw meat. You will want to nearly cook the meat all the way through.

Add two additional tablespoons of sesame oil.

Add 1 garlic clove, minced and the cauliflower.

Saute for 3 minutes to heat the cauliflower through.

Now add two eggs, beaten and three tablespoons of Tamari (or not).

Stir constantly as the eggs cook. Then add chopped scallions. About 4 scallions roughly chopped.

At this point I also add some frozen broccoli. I love veggies in my fried rice!

Allow everything to mix and mingle for about 3 more minutes and then BAM! Paleo fried “rice.”

If you add meat, it will be a good meal all on it’s own. But I have found myself making it when I make a dish that calls for rice. Like Tan Tan Moroccan Chicken or the Korean BBQ Ribs in the above picture 🙂

You can make so many different variations of this and not feel guilty! You and your stomach will probably have more pleasant conversations too.

AND if you need a little more motivation to go from rice to cauliflower, here it is:

Cauliflower is a great source of vitamin C and manganese, which are both powerful antioxidants. The antioxidants in cauliflower  have shown that, when eaten regularly, will help protect you from free radical damage and reduce your risk for diseases caused by oxidative stress, such as cardiovascular diseases and cancer.

Now that’s a reason to switch it up!



  • 3 Tbs sesame oil
  • 1 onion, thinly sliced
  • 3/4 lb. chicken, raw or already cooked, cut into small pieces
  • 4 Tbs tamari sauce
  • 1 garlic clove
  • 1 small head of cauliflower, grated in a food processor
  • 2 eggs, beaten
  • 4 scallions, roughly chopped


  1. Heat a wok or skilled over high heat and add 1 T. of oil.
  2. Add onion and saute until it starts to brown, about 2 minutes.
  3. Add chicken and 1 T. tamari.
  4. Saute 2-3 minutes (or longer if raw meat needs more cooking time) then add remaining oil, garlic, and cauliflower. Saute 2-3 more minutes.
  5. Add eggs and remaining tamari. Stir constantly as the egg cooks, then add chopped scallions. Cook just a minute or 2 more.


Recipe Credit: Mark Sisson

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  1. Mom McKoy says:

    I can’t wait to try this! We eat way too much starch and this looks like a great alternative to rice. Belle, your blog is amazing! You’re both brilliant and beautiful! Thanks for teaching me how to cook!

  2. Laura A Mendoza says:


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