If you want to get strong, you need to build a solid foundation.
If you want to get your prep game strong, it is also about the foundations. If you have basic staples that you can rotate, you can ensure you get a good variety nutrients while also preventing food-fatigue.This is a staple I have been creating of late, which is versatile and fool-proof, Cauliflower Rice bowls. I am super fussy about my cruciferous vegetables emitting the dreaded sulphurous smell that can put many off eating them.
This recipe is ridiculously fast and easy to prep and top with whatever proteins, plants and seasoning you please. It’s satisfying, full of crunch, and most importantly for prep, it keeps well.
1. CHOP – ‘Rice’ or finely chop a large head of cauliflower, either with a sharp knife, a blender, or if you are super time poor buy a ready chopped bag.
2. HOT WATER – while prepping the cauliflower, boil the kettle. Have a large bowl and colander handy also.
3. COMBINE – transfer the cauli to the bowl and add about a tsp of rock salt and the boiling water to cover it.
4. CHILL – allow the cauliflower to ‘cook’ in the water and salt. After a few mins, transfer it to the colander and run cold water over it until it is completely cold, this will help prevent smells when not served immediately.
5. JUICE – squeeze fresh lemon juice over the cauliflower and either store in an airtight container or heat and serve with toppings of your choice.
***Bonus tips- Some serving suggestions (as pictured)
1. Slow cooked chicken, roast pumpkin, grilled shiitake mushrooms, asparagus, kale & furikake seasoning.
2. Grilled black sesame salmon, kale and asparagus, blanched broccoli, roast pumpkin and ume vinegar.
3. Slow cooked beef, sauerkraut, blanched broccoli and seeded mustard.
Got more serving suggestions? Let me know 🙂