Daikon Rice With Carrot And Thyme


Today’s recipe is another experiment.
I wanted to have something rice…ish to the dish I tried out, but didn’t have any cauliflower at home. However, I did have daikon radishes and thought they would make an interesting “rice” experiment…
Not a bad alternative to cauliflower rice at all it turns out, and if you’re low-carbin’ daikon is a great thing to have around…

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Cauliflower Tabbouleh

Tabbouleh is a traditional Arabic salad, that originates from the mountains of Syria and Lebanon.
It is usually made of bulgur (sometimes replaced with couscous), parsley, mint, tomatoes, red onions, garlic, drizzled with lemon infused olive oil, and is a classic mezze dish (often served on romaine lettuce leaves).
Thanks to it’s fresh, cool and minty character I think of it as the perfect summer side dish…and it goes very well with just about any BBQ’ed meat (especially lamb)!

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Lemon And Almond Cauliflower Rice

The most popular post on this blog as of today is by far the “Spicy Fried Cauliflower Rice” post…
…so I thought that maybe it’s about time to give you some more ideas on how to season your cauliflower rice to make it more interesting.

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Spicy Fried Cauliflower Rice

Simple but tasty, and adds a lot more flavor to the ordinary cauliflower rice, making it an even more interesting experience.
Today’s experiment turned out quite nice, so without further ado, let me introduce to you…Spicy Fried Cauliflower Rice!


• 1 Cauliflower head, grated into “rice” over the coarse side of a grater.
• 1 Onion, finely chopped.
• 2-3 cloves of Garlic, minced.
• 2 tbsp chopped Parsley.
1 tbsp Chili Flakes.
• Salt and crushed Black Pepper.
• 3 tbsp extra virgin Olive or Coconut Oil.

Heat the oil in a large frying pan.
Add onions, garlic and parsley and fry for a few minutes until the onions starts to get translucent.
Then add the riced cauliflower and let fry for another five minutes or so, stirring every once in a while so the cauliflower and onions get evenly mixed.
Towards the end, add the chili flakes (Edit: start with just a small amount, taste it and then add more if needed until you have a level of heat that you prefer! You don’t want this too hot, it should have a pleasant heat to it…) and then salt and pepper to taste.
Serve as a side dish, eat and enjoy!

Today I served this with blackened salmon and sliced avocados, and I’m absolutely sure it will go great with flavorful dishes like e.g. Jerk Chicken.

Hope you’ll enjoy it as much as I did, and I would love to hear what you think of it if you try it out!

Paleo?: Oh yes.
LCHF?: Indeed.

Have a nice day everyone! :)